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Slow Cooker Over-Stuffed Aubergine

Step aside peppers, there’s a new stuffed vegetable on the block - and it’s super tasty. Bursting to the brim with veggie goodness and inspired by flavours from the Mediterranean, this slow cooker over-stuffed aubergine rustic recipe packs an impressive punch.

Mediterranean Slow Cooker Stuffed Aubergine 3


  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 2 medium aubergines
  • 1 large red bell pepper, chopped
  • 175g Greek yoghurt
  • 6 tbsp Italian-style breadcrumbs
  • Grated parmesan
  • 1 mozzarella ball, thinly sliced



  1. Slice the aubergines lengthways into 1cm thick slices, keeping them adjoined at the top
  2. Scoop out the flesh, leaving a ½ inch border around each one
  3. In a frying pan over medium-high heat, sauté the onion, garlic, aubergine flesh and chopped pepper for a few minutes
  4. Remove the frying pan from the heat and stir in the Greek yoghurt and breadcrumbs
  5. Line your slow cooker with parchment paper and place the aubergine in the slow cooker
  6. Spoon the mixture between each slice of aubergine and sprinkle with a little Parmesan
  7. Cook on low for 2-4 hours, until aubergine is tender
  8. Remove from the slow cooker and place on a baking tray, add the slices of mozzarella on top and place under the grill until the cheese melts
  9. Eat immediately


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