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  • Johnny Roberts

Keto slow cooked aubergines with feta

Updated: May 20, 2022

An easy vegetarian slow cooker recipe, packed with summer flavours - ideal if you're busy, simply put it on in the morning and it'll be ready for dinner.

Prep time: 15 mins

Cook time: 8 hours

Total time: 8h 15m

Calories: 269kcal

Servings: 6


  • 4 tbsp olive oil

  • 1 red onion, sliced

  • 2 garlic cloves, crushed

  • 500g aubergines

  • 300g ripe tomatoes, quartered

  • 1 small fennel bulb, sliced

  • 50g sundried tomatoes

  • 1 tsp coriander seeds

For the dressing

  • small bunch flat leaf parsley, roughly chopped

  • small bunch basil, roughly chopped

  • small bunch chives, roughly chopped

  • 2 tbsp olive oil

  • juice 1 lemon

  • 2 tsp capers

For the topping

  • 100g feta cheese

  • 50g toasted flaked almonds


  1. Pour half of the olive oil into the slow cooker and put the onions and crushed garlic on top. Slice the aubergines into 1cm thick slices lengthways and brush with the remaining olive oil. Put them into the slow cooker on top of the onions and nestle the tomatoes, fennel slices and sundried tomatoes in and around the aubergines. Sprinkle the coriander seeds over the top then season everything well with salt and pepper.

  2. Cook on low for 6-8 hours or until the aubergines are soft. Once cooked put all the dressing ingredients into the bowl of a mini food processor and blitz until smooth.

  3. Transfer the cooked vegetables to a serving platter using a slotted spoon and drizzle over the herby dressing. Top with crumbled feta cheese, flaked almonds and serve with some crusty bread on the side.

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