Slow cooker aubergines

Slow cooker aubergines

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(3 ratings)

Prep: 15 mins Cook: 8 hrs

Easy

Serves 6

An easy vegetarian slow cooker recipe, packed with summer flavours - ideal if you're busy, simply put it on in the morning and it'll be ready come supper time

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving (excluding bread)

  • kcal269
  • fat20g
  • saturates4g
  • carbs11g
  • sugars9g
  • fibre6g
  • protein8g
  • salt0.6g
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Ingredients

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 red onion, sliced
  • 2 garlic cloves, crushed
  • 500g aubergines
  • 300g ripe tomatoes, quartered
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 small fennel bulb, sliced
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour…

  • 50g sundried tomatoes
  • 1 tsp coriander seeds
    Coriander seeds

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

For the dressing

  • small bunch flat leaf parsley, roughly chopped
  • small bunch basil, roughly chopped
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • small bunch chives, roughly chopped
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tsp capers
    Capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

For the topping

  • 100g feta cheese
  • 50g toasted flaked almonds

To serve

  • crusty bread (choose gluten-free if required)

Method

  1. Pour half of the olive oil into the slow cooker and put the onions and crushed garlic on top. Slice the aubergines into 1cm thick slices lengthways and brush with the remaining olive oil. Put them into the slow cooker on top of the onions and nestle the tomatoes, fennel slices and sundried tomatoes in and around the aubergines. Sprinkle the coriander seeds over the top then season everything well with salt and pepper.

  2. Cook on low for 6-8 hours or until the aubergines are soft. Once cooked put all the dressing ingredients into the bowl of a mini food processor and blitz until smooth.

  3. Transfer the cooked vegetables to a serving platter using a slotted spoon and drizzle over the herby dressing. Top with crumbled feta cheese, flaked almonds and serve with some crusty bread on the side.

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Comments, questions and tips

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Comments (1)

Tkj315's picture

This is a great slow cooker recipie for when you're tired of using the slow cooker for the same things: soups, stews, chili, etc. It's different yet comforting and the flavours go together wonderfully. I served this with a quinoa/wild rice mix and it was very filling.

Questions (2)

marianne53's picture

I'd love to make this recepe, but have no slow cooker. Could I put the dish in the oven? What temperature should I choose?

goodfoodteam's picture

Thanks for your question Marianne. We have only tested this recipe in the slow cooker so cannot give exact cooking times or vouch for results if you choose a different cooking method. You could cook it in a lidded casserole dish in a moderate oven but will need to experiment with cooking times. Let us know if you decide to give it a go.

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