Slow Cookerย Tomatoes, Basil And Aubergines
I don’t know about you, but once the warmer weather comes I usually put my slow cooker back in the cupboard and forget about it until winter. Which, when I think about it is pretty daft considering how busy summer is, and using a slow cooker would make sense.
Of course, no one wants heavy winter food in the middle of summer. So making the most of slow cooker cooking in summer means thinking outsideย the box a little. Recently I have been trying to do just that and came up with this recipe for slow cooker tomatoes, basil and aubergines.
Tweet ThisPerfect Summer Ingredients
Summer is a time when fresh tomatoes and aubergines are plentiful, making them a cheap choice. I love the taste of fresh basil too, which thrives during the summer months. Not to worry though if you only have tinned tomatoes and dried basil available, this recipe will still work.
Tomatoes and aubergines are plentiful this time of year.
Roughly chop the tomatoes and basil and layer it in the bottom of the slow cooker.
Cut the aubergines lengthways. Score with a knife. Drizzle with olive oil and sprinkle with salt. Nice and simple with no faffing.
Place the aubergine halves on top of the tomatoes and basil.
The aubergines ‘melt’ into the tomatoes.
A few hours later you have yourself a healthy and satisfying meal.
Serves 4
15 minPrep Time
3 hrCook Time
3 hr, 15
Save RecipeIngredients
- 6-8 fresh tomatoes- roughly chopped (1 1/2 per person is usually enough) or two tins of chopped tomatoes.
- 1 onion, roughly chopped.
- A good amount of fresh basil chopped or a teaspoon or so of dried.
- 4 aubergines (1 per person)
- Salt.
- Pepper.
- Feta cheese, crumbled.
- Olive oil.
- Oregano.
Instructions
- Layer the tomatoes into the bottom of the slow cooker, sprinkle with salt and pepper to taste. Top with the basil.
- Cut the aubergines length-ways. Score with a knife, drizzle with olive oil and sprinkle with salt.
- Lay the aubergines cut side down on top of the tomatoes.
- Drizzle with a little more olive oil.
- Put the lid on the slow cooker and leave to cook on high for 3 - 4 hours or on low for as long as you like. Just be aware that the longer you leave the aubergines to cook the softer they become and can end up a mush, so keep an eye on them if you don't want them to disintegrate.
- I usually move the aubergines around a bit after a couple of hours, but it's not necessary.
- Dish the aubergines up onto plates.
- Spoon the tomatoes over the aubergines.
- Sprinkle with the crumbled feta and oregano.
- Drizzle with olive oil.
- Serve with nice crusty bread.
Notes
The cooking time can vary depending on the temperature of the slow cooker. I have found three hours enough when cooked on high.
I have never found any need to faff with aubergines before cooking (salting them to draw out the bitterness). It may be that the variety of aubergines we get here aren't bitter.
Do you use your slow cooker in summer? How does slow cooker tomatoes, basil and aubergines sound to you?
© 2017, Debbie. All rights reserved.
Comments