SLOW COOKER AUBERGINES

Slow cooker aubergines image

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

Provided by Miriam Nice

Time 8h15m

Number Of Ingredients 17

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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 if required)

Steps:

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.
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.
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.

Nutrition Facts : Calories 269 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium