Aubergine & Tomato Platter Recipe


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This dish is packed with the flavors of summer.

Makes: 6 servings

Prep: 15 min

Cook: 8 hours

Ingredients:-

Olive oil – 4 tablespoon

Aubergines (sliced lengthwise) – 17 ½ oz.

Garlic cloves (crushed) – 2

Red onion (sliced) – 1

Ripe tomatoes (quartered) – 10 ½ oz.

Sundried tomatoes – 1 ¾ oz.

Fennel bulb (sliced) – 1

Coriander seeds – 1 teaspoon

Salt and pepper – to taste

Feta cheese – 3.5 oz.

Toasted flaked almonds – 1 ¾ oz.

Sauce:

Parsley (chopped) – 1 small bunch

Basil (chopped) – 1 small bunch

Chives (chopped) – 1 small bunch

Olive oil – 2 tablespoon

Capers – 2 teaspoon

Lemon (juiced) – 1

Directions:-

  1. Pour 2 tbsps. olive oil in a slow cooker along with the onions and garlic.
  2. Brush the aubergines with the rest of the oil and spread them in the slow cooker.
  3. Spread the fennel and tomatoes over the aubergines and sprinkle salt, pepper and coriander seeds on top.
  4. Mix together the rest of the ingredients in a bowl and pour it over the corn.
  5. Cook covered for 6-8 hours on low.
  6. Combine the sauce ingredients in a food processor and process until smooth.
  7. Transfer the slow cooker contents onto a platter and sprinkle the sauce over it.
  8. Serve garnished with almonds and feta cheese.

Nutrition Information per serving: 269 cal, 20 g total fat, 11 g carb., 6 g fiber, 8 g protein.

Aubergine & Tomato Platter


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