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Slow Cooker Mediterranean Eggplant Salad

This fantastic summer dish can be served either warm or cold!
Prep Time5 minutes
Cook Time7 hours
Course: Dinner, Lunch, Main Course, Side Dish, Slow-Cooker
Cuisine: Mediterranean, Vegan, WFPB
Keyword: crockpot eggplant recipe, crockpot vegan dinner
Servings: 4
Calories: 72kcal

Equipment

  • slow cooker

Ingredients

  • 1 red onion sliced
  • 2 yellow bell pepper sliced
  • 1 eggplant large, quartered and sliced
  • 1 can whole tomatoes
  • 1 tbsp smoked paprika
  • 2 tsp ground cumin
  • 1 teaspoon salt
  • black pepper to taste
  • 1 lemon juice of

Instructions

  • Combine all ingredients in a large slow cooker and cook on low for 7 to 8 hours.

Notes

Serve with some bread, or over rice or cauliflower rice, or as a side all by itself. Perfect with falafel!

Nutrition

Calories: 72kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 589mg | Potassium: 524mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1020IU | Vitamin C: 128mg | Calcium: 43mg | Iron: 1.8mg
Tried this recipe?Mention @Vegetastefull or tag #vegetastefull!