Slow cooker aubergines

• olive oil↗4 tbsp tbsp
• red onion↗1

  sliced

• garlic cloves↗2

  crushed

• aubergines↗500g g
• ripe tomatoes↗300g g

  quartered

• small fennel bulb↗1

  sliced

• sundried tomatoes↗50g g
• coriander seeds↗1 tsp tsp
• flat leaf parsley↗small bunch

  roughly chopped

• basil↗small bunch

  roughly chopped

• chivessmall bunch

  roughly chopped

• olive oil↗2 tbsp tbsp
• lemon↗juice 1

  juice 1

• capers↗2 tsp tsp
• feta cheese↗100g g
• toasted flaked almonds↗50g
• crusty bread↗

  (choose gluten-free or keto if required)

Step-by-step instructions

1. 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 auberganes. Sprinkle the coriander seeds over the top then season everything well with salt and pepper.

2. 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. 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.