Warm Aubergine Salad
Serves 8
as a side dish
Prep time
20 minutes
Cook time
3-4 hours on High
Aubergine can sometimes discolour when sliced, due to this we have used the High cook setting for this recipe
INGREDIENTS
3 tbsp olive oil
2 medium red onions, sliced
2 bulbs of fennel, thinly sliced
3 large garlic cloves, finely chopped
1 kg aubergines, cut into slices, roughly 1cm thickness
Freshly ground black pepper
120g Green pitted olives, chopped
500g vine tomatoes, cut into quarters, then halved again
100g sundried tomatoes, halved
60ml red wine vinegar
For the dressing
4 tbsp olive oil
Juice of 2 lemons
handful of parsley, leaves picked and chopped
1 tbsp capers, roughly chopped
For the topping
200g feta cheese, crumbled
Handful of toasted pine nuts or flaked almonds
To serve – Toasted ciabatta bread slices
METHOD
Heat your removable bowl on your hob, adding 1 tbsp of the olive oil. Add the sliced red onion and fennel and sauté for approx 5 minutes on a low to medium heat until softened.
Stir in the chopped garlic and continue cooking for a further minute.
Place the bowl into crock-Pot base.
Use the remaining olive oil to brush the aubergine slices, season generously with freshly ground black pepper.
Place a layer of aubergine slices on top of the softened onions and fennel. Scatter over a handful of the chopped olives, then a handful of the fresh tomatoes. Dot with half of the sundried tomatoes.
Repeat the layers again, until all the ingredients are used.
Pour in the red wine vinegar.
Cover with the lid and cook on High for 3-4 hours.
Prepare the dressing by mixing all the ingredients together. Season generously with black pepper.
Once cooked remove the lid and allow to cook slightly before spooning into a shallow serving bowl or oval salad plate.
Drizzle over the dressing whilst still warm and top with the toasted nuts and feta cheese.
Delicious served with warm crusty bread or toasted ciabatta slices.
