Best Slow Cooker Aubergines Recipes

SLOW COOKER RATATOUILLE

Slow cooker ratatouille image

Make up a batch of this slow-cooked ratatouille and freeze for easy midweek meals when you're busy. Packed with nutrients, it also delivers four of your 5-a-day

Provided by Liberty Mendez

Time 6h30m

Number Of Ingredients 14

Ingredients

2 tbsp olive oil
1 red onion , sliced
2 garlic cloves
2 large aubergines , cut into 1.5cm pieces
3 courgettes , halved and cut into 2cm pieces
3 mixed peppers , cut into 2cm pieces
1 tbsp tomato purée
6 large ripe tomatoes , roughly chopped
small bunch of basil , roughly chopped, plus a few extra leaves to serve
few thyme sprigs
400g can plum tomatoes
1 tbsp red wine vinegar
1 tsp brown sugar
sourdough , to serve (optional)

Steps:

Heat the oil in a large frying pan and fry the onion for 8 mins until translucent. Add the garlic and fry for 1 min. Turn the heat to medium-high, add the aubergines and fry for 5 mins until golden. Stir in the courgettes and peppers and fry for 5 mins more until slightly soft. Add the tomato purée, fresh tomatoes, herbs, canned tomatoes, vinegar, sugar and 1 tsp salt and bring to the boil.
Transfer to the slow cooker and cook on low for 5-6 hours or until everything is soft and the sauce has thickened. Season, scatter over some extra basil, and serve with sourdough, if you like.

Nutrition Facts : Calories 162 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 16 grams sugar, Fiber 11 grams fiber, Protein 6 grams protein, Sodium 0.8 milligram of sodium

AUBERGINE & CHICKPEA STEW

Aubergine & chickpea stew image

Dig out the slow cooker to make this stew. Topped with toasted pine nuts and served with flatbreads, it makes a healthy and nutritious vegan meal

Provided by Myles Williamson

Categories Dinner, Main course, Supper

Time 10h15m

Yield Serves 4-6

Number Of Ingredients 12

Ingredients

200g dried chickpeas , soaked for 6-8 hours
2 tbsp extra virgin olive oil , plus extra to serve (optional)
2 onions , finely sliced
6 garlic cloves , crushed
1 tbsp baharat
1 tsp ground cinnamon
1 small bunch of flat-leaf parsley , stalks finely chopped, leaves roughly chopped, to serve
3 medium aubergines , sliced into 2cm rounds
2 x 400g cans chopped tomatoes
1 lemon , juiced
50g pine nuts , toasted, to serve
pitta breads or flatbreads, to serve (optional)

Steps:

Drain the chickpeas and bring to the boil in a pan of salted water. Cook for 10 mins, then drain.
Heat the oil in a frying pan over a medium heat and fry the onions for 10 mins, or until beginning to soften. Stir in the garlic, baharat and cinnamon and cook for 1 min. Tip the onion mixture into a slow cooker and add the chickpeas, parsley stalks, aubergines, tomatoes and a can of water. Season. Cover and cook on high for 2 hrs, then turn the heat to low and cook for 6-8 hrs more until the mixture has reduced slightly and the chickpeas and aubergines are really tender.
Stir in the lemon juice, then scatter over the pine nuts and parsley leaves. Drizzle over some extra olive oil and serve with pitta breads or flatbreads, if you like.

Nutrition Facts : Calories 266 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 12 grams sugar, Fiber 12 grams fiber, Protein 11 grams protein, Sodium 0.1 milligram of sodium