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.

Nutritional Information per Serving:

  • Calories: 40, Total Fat: 2g, Saturated Fat: 0g, Sodium: 150mg, Carbohydrates: 2g, Dietary Fiber: Less than 1g, Sugar: 1g, Protein: 0g

     

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

Nutritional Information per Serving:

  • Calories: 50, Total Fat: 2.5g, Saturated Fat: 0g, Sodium: 145mg, Carbohydrates: 3g, Dietary Fiber: 1g, Sugar: 1g, Protein: 1g