Slow Cooker Aubergines in a Chilli-Lime Marinade

Slow Cooker Aubergines in a Chilli-Lime Marinade

Aubergines (or eggplants) or not everybody’s favourite vegetable. When aubergine is cooked wrong, it can be tough, bitter and rubbery. Another common complaint against aubergines is that they soak up oil like a sponge.

But fear not, I’m here to provide solutions to your aubergine-related problems. And there is not one pre-salting moisture-reducing ritual in sight!

When aubergine is cooked right, it’s soft, silky and melts in your mouth. The best way to achieve this, in my opinion, is to use a slow cooker or pressure cooker; I use the Optimum Multifunction Pressure Cooker. You can also use their spongy texture to your advantage, as they will soak up strong flavours such as chilli and lime.

The result? Great-tasting aubergine that melts in the mouth.

Let’s begin.

NB: This post may contain affiliate links. These are marked with an asterisk. If you pay for something via these links, I will earn a little commission, which helps me continue to create content for you. It does not affect the price you pay. Also if you buy a product from Froothie UK through me, you can get FREE DELIVERY by quoting ‘2592 FREE AMBASSADOR DELIVERY’ in the comments section when you order. The delivery charge will then be credited back onto your card.

Serves 2

Prep time: 10 mins
Cook time: 35 mins (in the Optimum Multifunction Pressure Cooker*) or 6-8 hours (in a slow cooker)

Ingredients

2 aubergines (eggplants)
5 tbsp of oil
1 loaded tsp of smoked chilli paste (I use Gran Luchito’s Smoked Chilli Paste)
2 tsps maple syrup or honey
Juice of 1 lime
6-8 whole garlic cloves, peeled

Method

Pierce the aubergines all over with a large knife. Push the garlic cloves into some of the larger slits.

In a bowl, mix the oil, smoked chilli paste, maple syrup and lime juice. Rub this all over the aubergines and then place them, plus the excess marinade, into the inner pot of the Optimum Multi-Function Pressure Cooker*. Depending on the size of your aubergines, you may fit them in whole, or you may have to cut each aubergine into top and bottom pieces.

Close the lid and select the “meats” function. Press start. After just 35 minutes, your aubergines will be ready.

If you’re using a slow cooker, cook on low for 6-8 hours until the aubergines are soft.

Transfer to a serving platter or individual plates using a slotted spoon.

Serve with rice, guacamole and fresh coriander, drizzling any excess marinade from the bottom of the pot over the rice for good measure!

Slow-Cooker-Aubergines-Eggplants-Chilli-Lime-Marinade


NB: I am a Froothie UK ambassador and was given the Optimum Multifunction Pressure Cooker PRO for the purposes of review. I was also sent the smoked chilli paste from Gran Luchito to try; however, I’m under no obligation to use it in any of my recipes, I just really like it.


LINKIES

Link up your recipe of the week
”Link


15 thoughts on “Slow Cooker Aubergines in a Chilli-Lime Marinade”

Tell me your thoughts!