Easy Vegetarian Stuffed Spiced Eggplants One-Pot Recipe to Try
This flavorful one-pot recipe brings the rich and aromatic taste of Turkish-inspired stuffed eggplants, made effortlessly in a slow cooker.
Equipment
- Slow Cooker (5- to 7-quart)
Ingredients
- 1 onion chopped fine
- 2 tablespoons extra-virgin olive oil divided
- 3 garlic cloves minced
- 2 teaspoons minced fresh oregano or 1/2 teaspoon dried
- 1/4 teaspoon ground cinnamon
- 3/4 teaspoon table salt divided
- 1/8 teaspoon cayenne pepper
- 1 14.5-ounce can diced tomatoes, drained
- 2 ounces Pecorino Romano cheese grated (1 cup), divided
- 1/4 cup pine nuts toasted
- 1 tablespoon red wine vinegar
- 1/4 teaspoon pepper
- 2 10-ounce Italian eggplants, halved lengthwise
- 2 tablespoons minced fresh parsley
Instructions
- In a microwave-safe bowl, combine the onion, 1 tablespoon of oil, garlic, oregano, cinnamon, 1/4 teaspoon salt, and cayenne. Microwave, stirring occasionally, until the onion softens, about 5 minutes. Transfer the mixture to the slow cooker. Stir in the tomatoes, 3/4 cup Pecorino, pine nuts, and vinegar.
- Sprinkle the eggplant halves with the remaining 1/2 teaspoon salt and the pepper. Nestle them cut side down into the slow cooker, slightly overlapping if necessary. Cover and cook until tender, about 5 to 6 hours on low or 3 to 4 hours on high.
- Transfer the eggplants, cut side up, to a serving platter. Using two forks, gently push the softened flesh to the sides of each eggplant to create a cavity for the filling. Stir the remaining 1 tablespoon of oil into the tomato mixture and season with additional salt and pepper if needed.
- Evenly distribute the filling among the eggplants, mounding slightly. Sprinkle with parsley and the remaining 1/4 cup Pecorino before serving.
Notes
Cook Time: 5 to 6 hours on low or 3 to 4 hours on high
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