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Chilly Dilly Eggplant
2 large eggplants -- peeled, cut into 1" cubes, and drained of excess moisture
2 tablespoons olive oil -- (to 3 tbsp)
2 medium onions -- chopped
4 cloves garlic -- chopped
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon balsamic or red wine vinegar
1/2 cup chopped fresh dill
dill sprigs -- optional
finely chopped black olives -- optional
In a skillet, heat 2 tablespoon of oil over medium-high heat. Add
eggplant, in batches, and brown. Transfer to slow cooker stoneware.
In same pan, using more oil, if necessary, cook onions on medium heat
until soft. Add garlic, oregano, salt and pepper and cook for 1
minute. Transfer to slow cooker and stir to combine thoroughly.
Cover and cook on low for 7 to 8 hours or on high for 4 hours, until
vegetables are tender.
Transfer contents of slow cooker (in batches, if necessary) to a
blender or food processor work bowl. Add vinegar and sill and
process until smooth, scraping down sides of bowl at halfway point.
Taste for seasoning and adjust. Spoon into a small serving bowl and
chill thoroughly. Garnish with sprigs of dill and chopped black
olives if using.
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