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For the dressing

  • small bunch flat leaf parsley
    roughly chopped
  • small bunch basil
    roughly chopped
  • small bunch chives
    roughly chopped
  • 2 tbsp olive oil
  • juice 1 lemon
  • 2 tsp capers

For the topping

To serve

  • crusty bread
    (choose gluten-free or keto if required)

Nutrition: per serving (excluding bread)

  • kcal269
  • fat20g
  • saturates4g
  • carbs11g
  • sugars9g
  • fibre6g
  • protein8g
  • salt0.6g

Method

  • step 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 aubergines. Sprinkle the coriander seeds over the top then season everything well with salt and pepper.

  • step 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.

  • step 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.

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Comments, questions and tips (20)

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Overall rating

A star rating of 4.1 out of 5.34 ratings

BettyBoo007

So I persevered. Almost to the end. Following recipe to the letter. I’m just glad i saved the feta for another dish. I follow so many goodfood recipes - some have been staples for years. This one however is VILE. It has all the ingredients for a delicious meal, but NOT in a slow cooker. An…

BettyBoo007

I should have followed my instinct. A dish like this needs the direct heat of a grill or a hot oven. It’s been in slow cooker for 4 hours now and, while I followed instructions to the letter, it looks like an unappetising mush. The aubergines have the colour of boiled mushrooms. I’ve had a taste -…

revmelaniejane

Made this today, it was a busy day and I had zero time. Threw everything in the slow cooker as instructed, and came home tonight to find a house, filled with delightful smells, and everything cooked to perfection. The only thing I did do was to reduce the sauce And use it as part of the dressing…

moirashaw1

Made for dinner tonight, tho I hadn’t read any reviews before putting in the slow cooker! (Had one aubergine so decided to make this). Really enjoyed! Made half quantity for my husband and myself. Used pesto rather than make the herby drizzle. Served with warmed flatbread. Will make again. Cooked…

suejackson56

Lovely flavour, a bit mushy but I may have cooked too long/high. I’m sure it would be almost as good using some of a jar of pesto instead of the dressing.

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