Slow Cooked Aubergines
found in Mains - Vegetarian
 | Vegetarian |  | Gluten Free |
|
|
|
|
|
|
|
|
Prep: 15 minutes
Cook: 8 hours
Difficulty:
Moderate
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.
Ingredients
- 4 tbsp olive oil
- 1 red onion, sliced
- 2 garlic cloves, crushed
- 500g aubergines
- 300g tomatoes, quartered
- 1 fennel bulb, sliced
- 50g tinned sundried tomatoes in oil
- 1 tsp coriander seeds
- 1 bunch(es) parsley, roughly chopped
- 1 bunch(es) basil, roughly chopped
- 1 bunch(es) chives, roughly chopped
- 1 lemon, juiced
- 2 tsp capers
- 100g feta cheese
- 50g flaked almonds
For The Dressing
For The Topping
Directions
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 and 2tbsp olive oil 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.
