Slow Cooker Eggplant Spread – 2 Ways

Grill the eggplant before assembling this easy dip for extra smoky flavor.

Eggplant Caponata Dip:

Directions:

  1. Preheat grill to medium-high heat.
  2. Sprinkle eggplant with salt and drizzle with 2 tablespoons olive oil. Brush oil to coat evenly on both sides. Grill about 5 minutes on each side or until lightly charred. Set aside to cool slightly while preparing remaining ingredients.
  3. To slow cooker, add zucchini, tomato, onion, celery, parsley, vinegar, red wine, garlic and tomato paste.
  4. Chop eggplant and add to mixture. Stir well and season to taste with salt and pepper.
  5. Cook on high for 4 hours or low for 6 hours. Remove from heat and stir in remaining 2 tablespoons olive oil. Serve warm or at room temperature.

     

Eggplant & Zucchini Spread:

Directions:

  1. Preheat grill to medium-high heat.
  2. Sprinkle eggplant with salt and drizzle with 2 tablespoons olive oil. Brush oil to coat evenly on both sides. Grill about 5 minutes on each side or until lightly charred. Set aside to cool slightly while preparing remaining ingredients.
  3. To slow cooker, add zucchini, parsley, garlic and lemon juice.
  4. Chop eggplant and add to mixture. Stir well and season to taste with salt and pepper.
  5. Cook on high for 4 hours or low for 6 hours. Remove from heat and stir in hummus. Drizzle with remaining 2 tablespoons olive oil. Serve warm or at room temperature.

Recipe Courtesy of Chef Kates,
ALDI Test Kitchen

Ingredients:

Eggplant Caponata Dip:

1 eggplant, sliced lengthwise, ½-inch thick

Stonemill Essentials Iodized Salt, to taste

¼ cup Carlini Extra Virgin Olive Oil, divided

1 large or 2 small zucchini, quartered and diced

1 medium tomato, seeded and diced

1 small onion, finely chopped

3 ribs celery, thinly sliced

½ cup chopped parsley

1 tablespoon Tuscan Garden White Vinegar

2 tablespoons Toca Diamante Malbec (optional)

1 tablespoon Stonemill Essentials Minced Garlic

¼ cup Happy Harvest Tomato Paste

Stonemill Essentials Ground Black Pepper, to taste

Eggplant & Zucchini Spread:

2 eggplant, sliced lengthwise, ½-inch thick

Stonemill Essentials Iodized Salt, to taste

¼ cup Carlini Extra Virgin Olive Oil, divided

1 large or 2 small zucchini, quartered and diced

½ cup chopped parsley

1 tablespoon Stonemill Essentials Minced Garlic

Juice of ½ lemon

Stonemill Essentials Ground Black Pepper, to taste

½ cup Little Salad Bar Garlic Topped Hummus


Prep Time:
20 minutes

Cook Time:
6 hours

Total Time:
6 hours, 20 minutes


Servings:
10