Slow cooker aubergines

Slow cooker aubergines

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(20 ratings)

Prep: 15 mins Cook: 8 hrs


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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  • 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



    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…

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

    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



    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



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

  • 2 tsp capers
    Capers in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

For the topping

  • 100g feta cheese
  • 50g toasted flaked almonds

To serve

  • crusty bread (choose gluten-free if required)


  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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Laura Mackay's picture
Laura Mackay
15th Nov, 2019
Made loads - hope it’s freezer friendly! Dressing was quite overwhelming - maybe less lemon juice and fewer capers but enjoyable over all.
Anna Nicklin's picture
Anna Nicklin
23rd Oct, 2019
I really enjoyed this dish! I paired it with a few of the Ottolenghi 'simple' cookbook dishes - a cauliflower salad and some burnt tomatoes on a bed of yoghurt with some toasted GF sourdough - it was an amazing combination!
Kawshiki Nasser's picture
Kawshiki Nasser
22nd Jan, 2019
Excellent! I made changes out of necessity, but tried to follow the recipe as best I could. It turned out beautifully and even my carnivore husband said it was good.
14th Jan, 2019
I really liked it! We left ours on for 10 hours. Im always on the hunt fir recipes whoch cam cook 8+ hours. It still worked - everything was really super cooked down obviously but still delicious and full of flavour. The only thing that didn't work with being left on for that long were the sun dried tomatoes; a few we're slightly burnt but this was only due to being left on for so long. The dressing was very tart so if you have a big lemon is suggest adding the lemon juice with a bit of caution. Delicious and nourishing. Thanks.
2nd Jul, 2017
I've just made this to serve with BBQ leg of lamb. and some flatbreads
29th Jun, 2017
Good recipe which we score 8/10. Plenty of flavour and great with a green salad and crusty baguette. I would put the finely chopped herbs over the aubergines just before serving then drizzle the dressing over it rather than blitz it's all together as it doesn't work properly
17th Jun, 2017
Delicious....and also great the following day, even at room temperature
28th Oct, 2016
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.
31st Jul, 2019
How do you avoid this becoming a brown mush?
goodfoodteam's picture
1st Aug, 2019
This recipe should turn out as pictured with the dressing and toppings adding a pop of colour. Please do give us more details if you've had problems with this recipe.
5th Jan, 2017
This looks great, but what setting should the slow cooker be on? Low, medium or high?
23rd Sep, 2016
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?
5th Jan, 2017
Oops, I have just noticed it says low. Would it be less time if I cooked it on medium?
goodfoodteam's picture
9th Jan, 2017
Thanks for your question. We'd suggest cooking this on low as there isn't much liquid - you'll get a better result.
goodfoodteam's picture
29th Sep, 2016
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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