What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 15 slow cooker eggplant recipes that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
15 Slow Cooker Eggplant Recipes
Slow Cooker Mediterranean Eggplant
Slow Cooker Eggplant Parmesan
Slow Cooker Coconut Curried Eggplant
Eggplant Parmesan For the Slow Cooker
Slow-Cooker Eggplant Parmesan
Lazy Slow Cooker Eggplant Casserole Recipe
Eggplant Tapenade from Vegan Slow Cooking for Two
Slow Cooker Eggplant Parmesan
Slow-Cooker Eggplant and Tomato Sauce with Pasta
Slow-Cooker Eggplant Parmesan
Slow Cooker Eggplant-And-White Bean Ragout
Slow-Cooker Ratatouille
Crock Pot Pasta With Eggplant Sauce
Crock-Pot Eggplant Parmesan
Slow Cooker Eggplant Bolognese with Veggie Crumbles
What is the healthiest way to cook eggplant?
How do you cook eggplant so it doesn’t get mushy?
Microwave it first.
Before hitting the stovetop, give cubed and sliced eggplant pieces a spin in the microwave. Pre-cooking the eggplant (in a single layer, on a paper towel-lined plate) for about five minutes helps collapse the spongey structure, which will prevent it from absorbing quite so much oil.
Should eggplant be soaked before cooking?
Soak eggplant slices or cubes in milk for about 30 minutes before cooking. The milk not only tempers the bitterness, but it actually makes for eggplant that is extra creamy, since the vegetable acts like a sponge and soaks up a good amount of milk in its flesh.
How do you cook eggplant so it’s tender?
The best eggplant is caramelized and crispy on the outside and melt-in-your-mouth tender on the inside. This is achieved by giving the cubes or slices enough room to brown while they cook. If you overcrowd them in the pan or baking sheet, they’ll steam instead of brown and you’ll never get that caramelization.
Why is eggplant not good for you?
Eggplant and other nightshade vegetables have the chemical solanine, which some people claim adds to inflammation and makes diseases like arthritis worse. There’s no solid evidence that the small amount of solanine in eggplant worsens arthritis symptoms.
Are you supposed to eat the skin of eggplant?
The skin is entirely edible, though with larger eggplants it can be a little tough. If your eggplant is young, tender, and on the small side, the nutrient-rich skin can probably be left on for skillet frying or braising. Otherwise, peel the skin and then slice or cube the flesh.
Why is my cooked eggplant bitter?
The flesh can be bitter too because of the anthocyanin compound found in the flesh of the eggplants. The older the eggplants, the more it accumulates this compound causing them to be bitter. Older eggplants also have larger and mature seeds which can be the cause of its bitterness.
What is the best way to cook eggplant?
Instructions
- Preheat the oven to 400 degrees F (204 degrees C).
- Slice the eggplant crosswise to make circles, about 1/2 inch (1.25 cm) thick. …
- Arrange the eggplant slices on an extra large baking sheet in a single layer. …
- Roast the eggplant slices in the oven for about 30-35 minutes, until soft and golden.
Do you need to salt aubergines?
In the past, recipes called for aubergines to be sliced and salted before cooking to reduce their bitterness. As modern varieties are much less bitter, that is no longer necessary, unless you’re planning to fry them – aubergines soak up oil like a sponge and salting helps reduce that.