Name: Slow cooker aubergines
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 6
Ingredients: 4 tbsp olive oil; 1 red onion sliced; 2 garlic cloves crushed; 500g aubergines; 300g ripe tomatoes quartered; 1 small fennel bulb sliced; 50g sundried tomatoes; 1 tsp coriander seeds; small bunch flat leaf parsley roughly chopped; small bunch basil roughly chopped; small bunch chives roughly chopped; 2 tbsp olive oil; juice 1 lemon; 2 tsp capers; 100g feta cheese; 50g toasted flaked almonds; crusty bread (choose gluten-free or keto if required)

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Slow cooker aubergines

Slow cooker aubergines

Miriam Nice

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Serves 6

Easy

Prep: 15 mins

Cook: 8 hrs

A star rating of 4.2 out of 5.41 ratingsRate

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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

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

4 tbsp olive oil
1 red onion

sliced
2 garlic cloves

crushed
500g aubergines
300g ripe tomatoes

quartered
1 small fennel bulb

sliced
50g sundried tomatoes
1 tsp coriander seeds

For the dressing

small bunch flat leaf parsley

roughly chopped
small bunch basil

roughly chopped
small bunch chives

roughly chopped
2 tbsp olive oil
juice 1 lemon
2 tsp capers

For the topping

100g feta cheese
50g toasted flaked almonds

To serve

crusty bread

(choose gluten-free or keto if required)

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Nutrition: per serving (excluding bread)

kcal269
fat20g
saturates4g
carbs11g
sugars9g
fibre6g
protein8g
salt0.6g

Method

step 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.
step 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.
step 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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A star rating of 4.2 out of 5.41 ratings

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