Slow Cooker Mediterranean Eggplant
An easy recipe to prepare in the slow cooker. A delicious blend of Mediterranean flavors using eggplant, tomatoes, and zucchini! This is a great low-calorie recipe. I have also had this as a cocktail party as an appetizer with pita chips.
Servings 4 servings
Calories 341kcal
Ingredients
- 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 note 1
- 1 teaspoon dried oregano
- salt and pepper, to taste
- 4 ounces feta cheese vegan - either do not add or use vegan cheese
- 4 pieces whole wheat pita bread optional
Instructions
- 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.
Notes
- Note 1: 1 Tablespoon of Italian Seasoning can be substituted for the basil and oregano.
- 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.
Nutrition
Serving: 4servings | Calories: 341kcal | Carbohydrates: 51g | Protein: 13g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 581mg | Potassium: 897mg | Fiber: 11g | Sugar: 13g | Vitamin A: 2105IU | Vitamin C: 81.5mg | Calcium: 206mg | Iron: 3.4mg