Slow lane

Warm aubergine, pomegranate and onion salad

5 HOURS 45 MINUTES SERVES 4 | EASY | V LC GF

A salad in a slow cooker? Once you’ve seen how easy it is to get squishy, soft aubergines without slaving over a griddle or risking tong burns over an open flame, you’ll make this again and again. Have for lunch with a handful of salad leaves, dinner with greek yogurt and grains, or enjoy as part of a meze.

olive oil 8 tbsp
pomegranate molasses 6 tbsp
runny honey 2 tbsp
coriander seeds 2 tsp
black peppercorns ¼ tsp, ground
aubergines 3 medium (about 750g)
red onions 1¹/2 small, whole one thinly sliced
coriander ½ a small bunch, leaves finely chopped
pomegranate seeds 75g
feta 50g, finely crumbled

• Heat the slow cooker to low. Whisk together the oil, pomegranate molasses, honey, coriander seeds and black pepper. Slice the aubergines into 1cm-thick rounds and, working quickly, brush both sides of each slice with some of the oily dressing before layering up in the