Crock Pot Baked Eggplant Aubergine Food

SLOW-COOKER CAPONATA

Steps:

• Place first 11 ingredients in a 6-qt. slow cooker (do not stir). Cook, covered, on high for 3 hours. Stir gently; replace cover. Cook on high 2 hours longer or until vegetables are tender. Cool slightly; discard bay leaves. Serve with toasted baguette slices, adding toppings as desired.

SLOW COOKER AUBERGINES

Steps:

• 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.
• 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.
• 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.

EGGPLANT PARMESAN FOR THE SLOW COOKER

Steps:

• Place eggplant slices in a large bowl in layers, sprinkling each layer with salt. Let stand for 30 minutes to drain. Rinse and dry on paper towels.
• Heat olive oil in a large skillet over medium heat. Whisk eggs with water and flour until smooth. Dip eggplant slices in batter and fry in the hot oil until golden brown, working in batches of 2 to 3 slices at a time.
• Mix seasoned bread crumbs with Parmesan cheese in a bowl. Place 1/4 of the eggplant slices into a slow cooker and top with 1/4 of the crumbs, 1/4 of the marinara sauce, and 1/4 of the mozzarella cheese. Repeat layers three more times.
• Cover and cook on Low until tender and flavors have blended, 4 to 5 hours.

CROCK POT BAKED EGGPLANT (AUBERGINE)

Steps:

• Combine eggplant, onions, celery, olive oil, tomatoes, and tomato sauce in Crock Pot. Cover and cook on low for 3 1/2 to 4 hours or until eggplant is tender.
• Stir in olives, vinegar, sugar, and oregano. Season with salt and pepper. Cover and cook an additional 45 minutes to one hour or unril heated through.

BEEF AND EGGPLANT STEW (GREEK - CROCK POT VERSION)

Steps:

• Wash the eggplant, then top and tail.
• Don't bother to peel, just cut into 1 inch thick segments.
• In large skillet, brown the beef, onions, garlic and eggplant in olive oil until dark golden-brown; drain.
• Place in crock pot.
• Combine the beef stock with the tomato sauce, vinegar, sugar, spices, and salt and pepper to taste, and stir it into the meat.
• Cover and cook on low heat for 8-10 hours.
• If serving with pasta, prepare pasta until al dente, pour onto a large serving platter and cover with meat, eggplant and sauce (you may add the feta- it is delicious).
• Sprinkle minced parsley over.
• If serving on its own as a main course, garnish with parsley and feta, serve with a green salad, lots of crusty bread (the sauce has to be mopped up!), and plenty of red wine.

SIMPLY BAKED EGGPLANT (AUBERGINE)

Steps:

• Slice the eggplant into medium-thin slices (*not paper thin, but not thick either*).
• Mix the cornmeal and flour and lots of pepper for taste, so that the mix looks speckled thickly.
• Add sliced eggplant to flour mix and coat both sides well. Do this with about 10 slices (or more if really hungry).
• Spray the bottom of a long casserole dish(or pan) with some fat free pan spray.
• Lay the battered eggplant slices into single layers in dish/pan.
• Cut some slices of eggplant into fourths. Don't dip these into the batter, just lay these on the other side of the casserole dish.
• Bake at 400-425 for about 20-25 minutes, being sure to flip the eggplant slices over halfway through.
• Heat up the Tomato, Garlic, Onion Ragu spaghetti sauce(best for this recipe), or pizza sauce, or any type of spaghetti sauce, but one with tomatoes if possible, in a bowl in microwave until hot. Use this as a "dip".
• But I think the simply baked eggplant is good plain, too.
• (I alternate eating the non-battered, then take a bite of the battered slices, yummy! This kind of tastes like fried green tomatoes).

PORK POT ROAST WITH EGGPLANT (AUBERGINE)

Steps:

• Trim fat from pork and brown on all sides in a dutch oven.
• Combine remaining ingredients And bake in a 325 degree oven for 4 hours.
• Skim any fat and serve with your favorite pasta.