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Slow cooker aubergines

Ingredients

  1. Step 1 4 tbsp olive oil
  2. Step 2 1 red onion, sliced
  3. Step 3 2 garlic cloves, crushed
  4. Step 4 500g aubergines
  5. Step 5 300g ripe tomatoes, quartered
  6. Step 6 1 small fennel bulb, sliced
  7. Step 7 50g sundried tomatoes
  8. Step 8 1 tsp coriander seeds
  9. Step 9 small bunch flat leaf parsley, roughly chopped
  10. Step 10 small bunch basil, roughly chopped
  11. Step 11 small bunch chives, roughly chopped
  12. Step 12 2 tbsp olive oil
  13. Step 13 juice 1 lemon
  14. Step 14 2 tsp capers
  15. Step 15 100g feta cheese
  16. Step 16 50g toasted flaked almonds
  17. Step 17 crusty bread (choose gluten-free or keto if required)
Slow cooker aubergines
Calories: 269 Carbohydrate: 11 g Protein: 8 g Fat: 20 g
Cook time: 495 minutes Prep time: 15 minutes Total time: 510 minutes Servings: 6

TAGS

Dinner Main course Supper 2 of 5-a-day Aubergine Easy Fibre Gluten free Miriam Nice Slow cooker summer Vegetarian Vit C

Directions

  1. 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.
  2. 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.
  3. 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.