Eggplant saute in Tashkent style in a multicooker pressure cooker

Eggplant saute in Tashkent style in a multicooker pressure cooker

Category: Blanks

Ingredients
Eggplant	1 kg
Sweet pepper	500 g
Tomatoes	600 g
Bulb onions	500 g
Garlic	20 teeth
Dill, parsley, celery	by beam
Salt	taste
Vinegar 6%	3 tbsp. l.

Cooking method

• Cut eggplants into slices, pepper - into slices, onions - in half rings, tomatoes - in quarters, finely chop the greens.
• Grease the bottom of the multicooker saucepan with oil, put the vegetables in the following sequence - onions, eggplants, peppers, tomatoes, herbs, garlic. Add some salt and sprinkle with oil, then repeat everything. Close with a lid, put on the "chicken" program, and at the end, leave until the pressure is completely released. Then we open it, pour vinegar in the middle, mix gently and put it hot in jars, seal it and put it into blankets until it cools completely.
• .

Note

This dish was taught to me by my mother-in-law, and neighbors in a military town on the territory of TVOKU generously shared with her at one time

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I confirm - it's sooooo tasty to open such a jar in winter - it's just a fairy tale By the way, this recipe I also have from life in a military garrison, only everything was cut in circles, put in layers in a jar and poured with tomato juice, the name was in my opinion "Cobra", you need to look in old records. Progress does not stand still and the cartoon here is

Well, the way of slicing hasn't changed. Only instead of a cauldron - a cartoon; less oil is needed, and faster - everything was stewed in the cauldron for about an hour. And what is delicious, especially in winter, is true! And it costs well, does not explode.

[MariV]

MariV, and if vinegar is 9%? Are the pieces preserved?

I don't have everything in a 5 liter pot! I melted ... I will have to either in parts, or on the stove ... but how much to cook / stew then?

more ... your program Chicken how long?

[RybkA]

RybkA .
if you have a fast car, it is better to use it twice. I have a "chicken" - 15 minutes.
If vinegar is 9% - put 2 tablespoons of eggplant on 1 kg. l.
Everything is stewed in the cauldron for 2 hours - today, after reading your message, I deliberately climbed into the mother-in-law's source - she stewed for 2 hours. Nothing is boiled, unless, of course, the eggplants are overripe. This recipe has been tested for more than one decade - all cans are good at room T. My mother-in-law lived in Tashkent. Banks never exploded. And I have never had a case of bloating.
Do it quickly! Better for health.

[MariV]

MariV , I knocked out the whole thing in the Zepter 9l pan. The banks are standing, thank God. I ate the rest with buckwheat porridge. The post will be what you need! Thank you! A very easy recipe!

Good health, dear!

An interesting recipe) I want to try, but I do not have a chicken program in the cartoon (((can I do it on stewing? And what, approximately, is the time to expose?

In a cartoon, you can do it, set the time to 1 hour.

Thank you! Tomorrow I will do and unsubscribe!)

To your health! It's better to slightly undercooked than overcooked. My pressure cooker is slightly overcooked. This year, if I do, I will do it in a cartoon.

[MariV]

MariV , if you cook on the stove, then you don't need to interfere during the cooking process?

Don't - my mother-in-law, and I, was cooked in a cauldron and did not mix.

Olga, thank you. I did it yesterday at Shteba. From this amount, 4 cans of 0.7 liters were obtained.I stuffed everything into a fast car (I have the first one) to the very top, even at first I put it on frying so that it settles a little. Then the lid closed normally. I tasted the spoon, delicious!

[Florichka]

Florichka, and in Shteba, on what mode did they do it?

[Florichka]

Florichka, Irina, to your health! I also really like to close the eggplants for the winter!

[Olga]

Olga, and if you put it in a pressure cooker for 10 minutes, probably just? In our area, this salad is called "ten"

From repeated experience of cooking in a pressure cooker, I think that it will take from 5 to 10 minutes so that it does not turn into porridge.

[Olga]

Olga, Thank you!

[Ira,]

Ira, to your health!

[Ninelle]

Ninelle, I did it as in the recipe for Chicken, then left it on heating for another 2 hours.

[MariV]

MariV, I want to clarify the cooking time. Does your pressure cooker count down after pressurizing or immediately? I am trying to figure out which mode and how long to put in the cuckoo1055.

A cuckoo made a saute in a quick-cooker 1055. The multi pan fits half a portion. Made on Vegetables mode. After the end of the program, the vegetables were completely raw. I put the same program again. For my taste, the vegetables were slightly overcooked after the second boil cycle. Conclusion - in the next. once I would have done it in the Extinguishing mode From half the portion, two cans turned out - 0.8 and 0.5. I can't say anything about taste yet. It turned out exactly two jars, there was nothing to try. But I believe everyone who says that it should be very tasty

I decided to join those who were already preparing sote according to this recipe. I cut vegetables on the largest Alligator, into cubes and squares. Berner bow on a knifeless insert. Garlic on the smallest Alligator and only green handles.
I have a five-liter Shtebik, almost tamped, one portion just flush with the top edge entered. I put it for 5 minutes at 0.7 on the Meat mode. I want it in pieces, not porridge. But I doubt about the salt, how much should I put ?! Put 0.5 tbsp. l. Before putting it into jars I will try, if anything, I will add more.
All right, I've got pressure! We wait!

This is how it looked before closing the lid.




Yes, half a spoonful of salt was not enough, I added the same amount and overdid it a little. The next time you need 2/3 st. l. put salt.
The vinegar was 9%, so I only put 2 tbsp. l. as advised. But you don't really feel it, we love acid. I will add it next time too.
I closed 2.5 liters from one portion and still had a little more to try.

In winter, it seems to me delicious if you drain the liquid and add garlic with mayonnaise or adjichka!
Five minutes turned out to be quite enough, the vegetables were ready, but did not fall apart, just pieces remained. The liquid did not evaporate, because I was afraid that the eggplants would burst.
Thanks a lot to the author for adapting the classic recipe to CB!
Previously, for an hour and a half they extinguished on the stove, and in 25-30 minutes the CB managed to gain and release pressure! It is very convenient that you do not need to stand over the stove, stir, make sure that it does not run away and does not burn, remember that sote is cooked on our stove!
And then the beauty, threw it and came up, like a cartoon called!