Slow Cooker Eggplant Caviar Recipe

2020-03-03
  • Yield: 12
  • Servings: 12-14 servings
  • Prep Time: 10m
  • Cook Time: 4:00 h
  • Ready In: 4:10 h

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Nutritional Info

This information is per serving.

  • Calories

    228
  • Fat

    7.2 g
  • Cholesterol

    94.4 mg
  • Sodium

    463 mg
  • Protein

    29.4 g
  • Carbohydrate

    10.2 g
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Slow cooker eggplant caviar recipe. Very easy and delicious appetizer prepared in a slow cooker. Serve it chilled with warm bread. This recipe is vegan-friendly. If you like to cook vegan-friendly recipes, you may also like Capper-Studded Caponata:

Slow Cooker Caper-Studded Caponata Recipe

This recipe contains tomato paste, sweet pepper, and capers. It makes a great topping for bruschetta.

Makes 2 cups (500 ml)

Ingredients: 1 medium eggplant, peeled and cut into 1/2-inch (1 cm) cubes, 3 tablespoons (45 ml) red wine vinegar, 1 teaspoon (7 ml) granulated sugar, 2-3 tablespoons (30-45 ml) olive oil, 4 cloves garlic, peeled and minced, 1 teaspoon (7 ml) cracked black peppercorns, 1/2 teaspoon (3 ml) salt, 4 tablespoons (60 ml) tomato paste, 1/2 red bell pepper, seeded and diced, 2 tablespoons (30 ml) drained capers, 1/4 cup (60 ml) finely chopped fresh Italian flat-leaf parsley

Instructions: In a small mixing bowl, combine vinegar and sugar. Stir until sugar dissolves. Set the sugar mixture aside. In a large nonstick skillet, heat 2 tablespoons (30 ml) olive oil over medium-high heat. Working in batches, add diced eggplants and cook, stirring and tossing, until it begins to brown, for about 3 minutes per batch.

Remove cooked eggplant from the skillet and transfer to the slow cooker. Add minced garlic, peppercorns, and salt to the skillet and cook, stirring, for about 1 minute. Add tomato paste and reserved sugar mixture and stir well to combine. Remove tomato paste mixture from the skillet and transfer to the slow cooker. Stir well.

Place a large piece of parchment over the eggplant mixture, pressing it down to brush the food and extending up the sides of the cooker so it overlaps the rim. Cover slow cooker and cook on low-heat setting for 6 hours, or until mixture is hot and bubbly.

Open the slow cooker. Lift out parchment paper and discard. Stir in diced bell pepper and capers. Cover cooker and cook on high-heat setting for further 15 minutes, or until bell pepper is soft and flavors blend.

Turn slow cooker off, open the lid and transfer caponata to a serving bowl. Garnish with fresh parsley. Serve warm.

Slow Cooker Eggplant Caviar Recipe

Ingredients

  • 1 medium eggplant, peeled and cut into 2-inch (5 cm) cubes
  • 1 roasted red bell pepper, seeded and chopped
  • 1 teaspoon salt
  • 1 tablespoon ground cumin
  • 2 tablespoons extra virgin olive oil, divided
  • 1/2 teaspoon cracked black peppercorns
  • 4 cloves garlic, peeled and minced
  • 1/2 cup diced peeled tomatoes
  • 4 green onions, white parts only, chopped
  • 2 sun-dried tomatoes packed in oil, drained and chopped
  • 1/2 cup coarsely chopped Italian flat-leaf parsley leaves
  • 2 tablespoons red wine vinegar
  • salt and freshly ground black pepper, to taste

Method

Step 1

In a colander over a sink, combine cubed eggplant and salt. Toss well and set aside for 30 minutes. Rinse under cold running water. lay a clean tea towel on a work surface. Working in batches over the sink, with hands, squeeze liquid out of the eggplant. Transfer to the tea towel. Roll the towel up and press down to remove remaining liquid.

Step 2

In a large nonstick skillet, heat 1 tablespoons olive oil over medium heat. Working in batches, add sweated eggplant and cook, stirring occasionally, until browned, for about 3 minutes per batch.

Step 3

Remove cooked eggplant from the skillet and transfer to 6-quart (6 L) slow cooker. Stir in ground cumin, peppercorns, garlic, and tomatoes. Cover slow cooker and cook on low-heat setting for 4 hours.

Step 4

Turn the cooker off and open the lid. Remove cooked mixture from the slow cooker and transfer to a food processor. Process until smooth. Add green onions, roasted red bell pepper, sun-dried tomatoes, parsley and vinegar and pulse until blended. Season to taste with salt and black pepper. Refrigerate until ready to use.

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