Multicooker eggplant stew

Name: Multicooker eggplant stew
Ingredients: 1 medium onion (150 g); 1 medium carrot (80 g); 1 large eggplant (500 g roasted flesh); 2 tablespoons tomato paste; 1 teaspoon salt

Salad - Multicooker eggplant stew by Lacramioara G. - Recipia

Multicooker eggplant stew brings roasted eggplant flesh, onion and carrot together in a thick dish, ready after ten minutes on STEW. It turns out soft, with little pieces of eggplant still visible. I mostly pay attention to how much liquid the flesh has after roasting. Prep: 10 minutes. Cook: 20 minutes. Total time: 30 minutes. Serves: 3. About 80 kcal and 3 g protein per serving.

Ingredients

1 medium onion (150 g)
1 medium carrot (80 g)
1 large eggplant (500 g roasted flesh)
2 tablespoons tomato paste
1 teaspoon salt

Preparation

1. Finely chop the onion and grate the carrot with a fine grater. Chop the roasted eggplant flesh. 2. Put the onion in the multicooker bowl and select FRY. Cook for 5 minutes, until it softens and starts to turn golden. 3. Add the grated carrot and cook for 3 minutes, until it softens. Add the tomato paste and cook for another 2 minutes on FRY, stirring. 4. Add the eggplant flesh and salt. Set STEW for 20 minutes; the dish is ready after 10 minutes, so stop the program.

Notes

The roasted flesh can hold a lot of liquid; if it seems watery, leave it to drain before chopping so the dish doesn't turn out thin. Choose a large eggplant with smooth skin and no soft spots, then use the flesh while it's still easy to chop. I roast the eggplants earlier and leave the multicooker until close to mealtime. Serve the dish with bread, which is good for mopping up the thick sauce. It keeps in a closed container in the fridge for up to 3 days. If you want to change the proportions, you can replace the carrot with another 80 g of onion; the flavor will be less sweet.