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Slow Cooker Aubergine, Pepper and Mozzarella Bake

Eating more vegetables and cutting out the meat from some meals is a great way to cut back, eat on a lower budget and increase your intake of vitamins and other good things all in one go! As is customary in January, I am trying to eat lighter meals at the moment, and this dish is one I recently developed for the slow cooker.

Slow Cooker Aubergine, Pepper and Mozzarella Bake

Packed with roasted vegetables cooked with only a tiny bit of oil, this roasted aubergine, courgette and pepper bake is full of goodness and flavours. I don’t know about you but I find it hard to eat cold food like salads in the winter, preferring a warming bowl of soup or stew. So a hot vegetable dish is perfect, especially served with crusty bread or a wholemeal roll on the side. My slow cooker aubergine, pepper and mozzarella bake was great on a wintry day.

Slow Cooker Aubergine, Pepper and Mozzarella Bake

The roasted vegetables are layered up with an onion, garlic and tomato sauce, with mozzarella pearls on top of each layer. There is just enough mozzarella without it being excessively cheesy – however if you aren’t watching the calories feel free to throw some more in!

Recipe:

  • One red onion, diced
  • One clove of garlic, crushed
  • One aubergine, sliced and roasted for 25 mins approx. in a tiny bit of oil
  • Two peppers (I used one red and one yellow), sliced and roasted as above
  • Three large courgettes, sliced and roasted as above 
  • 125 g Mozzarella pearls
  • 1 tin of chopped tomatoes (400 g)
  • 2 tsp oregano
  • Salt and pepper to taste

Method:

  1. To start, oil your slow cooker pot lightly to stop the cheese sticking.
  2. In a bowl mix the red onion, garlic, tin of tomatoes, salt and pepper and oregano to make the tomato sauce.
  3. Place half of the sauce in the base of the slow cooker pot.
  4. Top with slices of aubergine, peppers and courgette. Add half of the mozzarella pearls on top. Slow Cooker Aubergine, Pepper and Mozzarella Bake
  5. Do another layer – the rest of the tomato sauce, a layer of courgette slices, with the rest of the aubergine and pepper slices on top. Add the rest of the mozzarella pearls and a sprinkle a little oregano on top. Slow Cooker Aubergine, Pepper and Mozzarella Bake
  6. Cook on low for four to six hours.

Slow Cooker Aubergine, Pepper and Mozzarella Bake

Look out for more vegetarian recipes from me soon, I’m finding it a great way to cut the calories and save some pennies.

I’ve gathered some fabulous aubergine recipes from fellow food bloggers to tempt your tastebuds:

I’m linking up with several challenges with this recipe:

  

     

    19 thoughts on “Slow Cooker Aubergine, Pepper and Mozzarella Bake”

    1. I’m so glad I’ve found your blog. My husband bought a slow cooker a few months ago and it’s really changed the way we, well he, cooks. This will be a great resource however he and my daughter both hate aubergines 🙁 so I doubt we’ll be making this one. x

    2. I am going to try this very soon. Bubs has taken to having a nap at 5pm which means I’m stuck under a sleeping child instead of preparing dinner. I’m going to be using my slow cooker a lot from now on, because the meal basically cooks itself. You’ve SO many totally delicious slow cooker recipes! I’m going to have a long browse at your blog, and try not to drool on the keyboard. 😉

    3. Lucy, I love this aubergine bake, it’s exactly my type of veggie meal! I am considering finally buying a slow cooker and this might be one of the first few things I make 🙂

    4. This sounds absolutely delicious, Lucy! Love mozzarella! Look forward to seeing what more vegetarian recipes you come up with! 🙂

    5. Great use of the slow cooker Lucy, and also it is nice to see a slow cooked veggie dish, I find when I cook aubergines they soak up oil like a sponge, and this is lovely and healthy.

      Thanks for sharing with #ExtraVeg & #Creditcrunchmunch

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