Slow Cooker Aubergine
Slow cooked aubergines with butter beans, mint and feta
Print Recipe
Equipment
- Slow Cooker
- Frying Pan
Ingredients
- 2 tsbp Olive oil
- 2 Aubergines Cut into chunks
- 1/2 Red onion Diced
- 2 cloves Garlic Minced
- 3 tbsp Balsamic vinegar
- 400 g Butter beans Tinned, approx 240g drained
- 400 g Chopped tomatoes Tinned
- Pinch Salt
- Pinch Black Pepper
For later
- 1 Large handful Fresh mint chopped
- 100 g Feta Or vegan alternative
- 1 loaf Sourdough bread
- Drizzle Balsamic glaze
Instructions
- In a hot pan with a 1-2 tbsp of olive oil, add chopped aubergine, season with salt and pepper and fry for 5 minutes until it starts to soften and brown.
- Lower the heat, add red onion and garlic and cook for a further 2-3 minutes.
- Add balsamic balsamic vinegar, tinned tomatoes, tinned butter beans. Stir well and cook for 2-3 minutes more.
- Transfer everything to a slow cooker and cook for 3-4 hours on high.
- Stir in plenty of chopped mint before serving. Spoon on top of toasted sourdough bread, crumble feta on top (or a vegan alternative) and finish with a drizzle of (optional) balsamic glaze. Enjoy!
Nutrition
Calories: 373kcalCarbohydrates: 66gProtein: 17gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 896mgPotassium: 750mgFiber: 10gSugar: 10gVitamin A: 212IUVitamin C: 11mgCalcium: 169mgIron: 5mg
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