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


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


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.