Slow Cooker in the Summer: Mediterranean Eggplant Salad

Slow Cooked Mediterranean Eggplant Salad

It’s more or less accepted that Portland is the Food Cart Capital  of the nation, right? Naturally, I get a lot of inspiration from the highly evolved food truck fare around here. My most recent inspiration came from the cart called Gonzo, which specializes in Israeli and Mediterranean street food. Their falafel, made from dried and soaked chickpeas, is by far the best I’ve ever had – and I consider myself at least a casual authority on the matter after eating it from various sources nearly daily during the second trimester of my pregnancy. (I was a tad obsessed.)

So it was the falafel that pulled me in, but another menu item kept me coming back – a cold eggplant salad with a fantastic, mildly smoky slow-roasted flavor. I set out to make it right away, but the thought of keeping a pot on the stove for hours during July temperatures was less appealing, even if the result was a cool salad. Solution: Slow cooker, of course!  I tried this two ways: once sauteeing the onion and peppers first and then transferring them to the slow cooker with the rest of the ingredients, and then a second time just throwing it all together at once. Honestly, the difference was negligible, so I say go with option 2 if you need to save time.

The overall flavor results were terrific – and a good reminder to me to make more regular use of the slow cooker in the summer.


1 red onion, sliced
2 bell peppers, sliced
1 large eggplant, quartered and sliced
1 24 ounce can whole tomatoes (I used Trader Joe’s plum tomatoes)
1 tablespoon smoked paprika
2 teaspoons cumin
1 teaspoon salt
fresh black pepper to taste
juice of one lemon

Combine all ingredients in a large slow cooker and cook on low for 7 to 8 hours. Try this on some toasted pita or teff bread, over rice or cauliflower rice, or as a side all by itself. Falafel accompaniment also strongly recommended.

Other summery eggplant extravaganzas around the blogoshpere:

Grilled Eggplant with Goat Cheese and Tomato from  The Kitchn
Eggplant and Red Pepper Terrine from Simply Recipes
Marinated Eggplant from Turntable Kitchen
Grilled Eggplant with Garlic-Cumin Vinaigrette from Kalyn’s Kitchen
Spicy Thai-Style Eggplant from Andrea’s Recipes
Grilled Zucchini and Eggplant Parmesan from Cookin’ Canuck

— posted by Anne


  1. Jimmy dean says

    As a person who still lives without air conditioning, I appreciate recipes like this. I let mine cook overnight, so even the slow cooker wouldn’t heat the house during the day. Served it cold on the bottom of a pita with falafel and yogurt on top. Yum!

  2. Gael says

    Hi there, I cooked this for 8 hrs & unfortunately all I could taste was spice, not the veg. If I did it again, I’d use a lot less paprika.

  3. says

    I’m not much of a use the slow cooker kind of person in the summer but this sure looks delicious! I might have to break away from my regular salads and fruits for this :) If you have a sec, I’d love to hear your thoughts on my latest posts!


Leave a Reply

Your email address will not be published. Required fields are marked *