
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
Ingredients
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
Instructions
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.
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.
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.