Slow Cooker Aubergines Recipes
SLOW COOKER AUBERGINES
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
Categories Dinner, Main course, Supper
Time 8h15m
Number Of Ingredients 17
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
SLOW COOKER RATATOUILLE
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
Categories Dinner, Main course, Supper
Time 6h30m
Number Of Ingredients 14
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
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- Toast the mustard and fennel seeds (and cumin if using seeds) in a pan over high heat for a couple of minutes until they release their delicious smells. Crush in a pestle and mortar. Heat 1 tablespoon of olive or coconut oil in a large frying pan and fry the onion gently over a low-medium heat for a couple of minutes until translucent. Add in the crushed spices along with the ground spices, bay leaf, ginger and garlic. Fry gently for a minute or two to intensify the flavours, then place in the slow cooker with all of the other dahl ingredients. Mix well, then cook on High for 2-3 hours (or Low for 4-6 hours). Towards the end of cooking time, make the aubergines.
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