Slow Cooked Mediterranean Eggplant Salad Recipes

Steps:

• Combine all ingredients in a large slow cooker and cook on low for 7 to 8 hours. Try this on some toasted pita or teff bread, over rice or cauliflower rice, or as a side all by itself. Falafel accompaniment also strongly recommended.

Steps:

• Slice eggplant lengthwise, about 1/4 in thick.
• Whisk the lemon juice, parsley and salt and pepper together in a large bowl, slowly pour in the olive oil while whisking, then slowly pour in the 1/2 cup of vegetable oil while whisking.
• Cut the lasagne noodles in thick strips.
• Stir in the tomatoes, capers, onion, pasta, mozzarella, and olives. Set aside.
• Heat the frying oil in a large frying pan to about 350°F (or hot enough to fry to a golden brown).
• Whisk together the eggs and half-and-half.
• Dredge the eggplant slices in the flour, then in the egg wash.
• Fry each slice of eggplant for about 2 minutes on each side or until golden brown. Lay on paper towels to drain and cover with a cloth towel to keep warm.
• Lay two or three slices of eggplant on each plate and pile the pasta salad in the center only to allow the edges to stay nice and crispy.

Steps:

• Crockpot -- Add the eggplant, onion, celery, olive oil, tomatoes, tomato sauce, broth, oregano, salt and pepper in the slow cooker and mix well. Top with the olives and squash but don't stir.Cover and cook on low for approximately 4 hours.
• Finish -- After 3 1/2 - 4 1/2 hours, when the eggplant is tender, stir to incorporate the squash and the olives into the mix. To finish, mix the sugar with the vinegar and add to the crockpot along with the capers and basil. Stir well and test for any additional seasoning, salt and pepper. Pepper is the only thing I find I need to add. Cook another 10-15 minutes, just to blend all the flavors. Perfect time to make your couscous, or maybe some grilled bread or rice. Any side dish you want.
• Serve -- As I mentioned, I prefer to serve this over couscous and garnish with feta cheese. ENJOY!