Slow Cooker Mediterranean Eggplant is a super easy vegetarian meal. These veggies come together in minutes and you have a fantastic slow cooker meal. A blend of eggplant, zucchini, and tomatoes is so full of flavor! The veggies release their own juices which are delicious!
A great slow cooker eggplant meal on its own or with some pita bread or over rice, orzo, quinoa, or cauliflower rice!
I love eggplant and if I can prepare it in a slow cooker without a lot of fuss, woohoo! This brings Slow Cooker Mediterranean Eggplant! This is a wonderful blend of hearty vegetables that slowly cook to blend all the delicious flavors.
When I am making this amazing eggplant recipe in the slow cooker, the amazing aroma of Mediterranean flavors fills my house.
I am a huge slow cooker recipe fan! Especially as the Holidays approach because eating well and without a lot of fuss is super important to me and my family. We need to eat easy healthy meals. Plus I need the food to be easy to serve.
Don’t forget to check out these delicious family favorite easy vegetarian slow cooker recipes:
Slow Cooker Baked Beans: A great side dish for an easy chicken sandwich or burger.
Slow-Cooker Sneaky Tofu Lasagna!So sneaky they have no clue and so good!
I have made this Slow Cooker Mediterranean Eggplant for my family regularly now. My favorite way to serve this tasty eggplant slow cooker meal is with a slice of gluten-free or whole wheat pita bread.
The vegetables release a delicious amount of liquid that produces an amazing flavor. The pita bread picks up the juices from the eggplant and tomatoes and it is just delicious.
This is another great dish to use those summer garden veggies too! Adding in feta cheese to complete the dish is the icing on the cake! The dish is heavenly!
Before using eggplant in eggplant recipes, Do you need to salt the eggplant?
I talk a lot about the benefits of eggplant and the prep process in Easy Grilled Eggplant Caprese Salad. Soak the eggplant to remove any bitterness from the eggplant. I let it soak about 20 minutes. Then rinse off the excess salt.
When making Meditteranean eggplant or any recipes with eggplant, is it necessary to peel the skin?
The skin of the eggplant is completely edible. Depending on the recipe, I decide whether or not to remove the skin. It is more of a personal preference. I try to leave the skin on for many recipes because it is a great source of antioxidants.
Tips for Slow Cooker Recipes using veggies:
- Keep the vegetable cuts around the same size for even cooking.
- Try to avoid lifting the lid during cooking. This brings down the temperature and can mess with cooking times.
- I always add extra herbs to slow cooker recipes, enhances flavors.
- Do not overcrowd the slow-cooker, the food won’t correctly cook.
- Therefore, buy a slow cooker that will suit your family size or cooking needs.
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Tools you may need to make Mediterranean Eggplant:
- Slow Cooker: choose a slow cooker for your family’s size and needs.
- Wooden Cutting Board: Every kitchen should have a few cutting boards.
- Good Kitchen Knives: Be good to yourself and invest in a good set of knives.
- Vegetable PeelerAnother kitchen staple.
Make Meditteranean Eggplant any time by pinning here:
I would love for you to try these recipes:
How to make Meditteranean Eggplant:
- Add olive oil to the slow cooker.
- Peel eggplant and dice into 1-inch cubes, add to slow cooker.
- Chop bell peppers, onion, tomatoes, zucchini, and garlic.
- Add basil, oregano, salt, and pepper.
- Coat the veggies well with olive oil.
- Cook on low for 5 hours or high for 3 hours.
- Serve with feta cheese. Feel free to serve with pita bread, orzo, brown rice, or cauliflower rice.
Disclaimer: I was provided with 365 Slow Cooker Suppers by Stephanie O’Dea to review by Houghton Mifflin Harcourt Publishing Company. I was not compensated for my review. All opinions are my own and are not influenced by the sponsor of these books!
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Slow Cooker Mediterranean Eggplant
- 1 Tablespoon olive oil
- 1 pound eggplant, peeled and chopped into 1 inch cubes
- 1 large red bell pepper, seeded and chopped
- 1 large onion, peeled and diced
- 4 plum tomatoes, diced
- 1 large zucchini, chopped
- 4 cloves garlic, peeled and minced
- 2 teaspoons dried basil
- salt and pepper, to taste
- 4 ounces feta cheese
- 4 pieces whole wheat pita bread optional
- To a 6 quart slow cooker, add olive oil.
- Add in the eggplant, bell pepper, tomato, zucchini, minced garlic, dried basil, salt, and pepper. Combine the ingredients well to be coated with the olive oil.
- Place lid on slow cooker and cook on low for 5 hours or high for 3 hours.
- Add crumbled feta cheese.
- Ready to serve.
- I love to use whole wheat pita bread to serve alongside this tasty meal.
- This is a great make ahead meal. Tastes amazing second day.
- Keep well covered in the fridge for 3 days.
- The nutritional count if for the recipe, excluding pita bread, as the pita is optional.
- Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.