Aubergine (Eggplant) Stew with Feta

Aubergine (Eggplant) Stew with Feta

This is a great vegetarian, low carb meal that never disappoints! It is rich, full of flavor and tastes great hot or cold.

Adjusting To The Word “Aubergine”…

Having lived in America, on and off, for the last 12 years, I have to get used to saying “Aubergine” again. It’s difficult for me to change to different words again, but I’m trying… mainly for my kids sake.

Whether you call it Aubergine or Eggplant, this vegetable is one of my faves! I buy it nearly every week as it is SO yummy and versatile! Speaking of something versatile, this stew is great on it’s own or you can even add in some ground beef/lamb, zucchini or peppersdelicious!

Peel On Or Off…

It’s entirely up to you. Older aubergines tend to have tougher skin (and the skin can be a wee bit bitter), so in this case, I always peel it before chopping it up. However, when I buy the younger ones, the skin is soft and really doesn’t affect the taste or texture of this dish.

Spice It Up…

I make this dish for my whole family, so I don’t make it spicy. But, if you like things spicy, add a diced red chili pepper to it in Step 2, to amp up the heat.

Serve It With…

This is a great main dish or side dish (depending how much you all eat). Plus, it is great hot or cold. It goes well with:

More Recipes You Might Like…

Low Carb Moussaka

Easy Low Carb Baba Ganoush

Cauliflower Rice Tabbouleh

Easy Greek Lemon Chicken

Aubergine (Eggplant) Stew with Feta

This is a great vegetarian, low carb meal that never disappoints! It is rich, full of flavor and tastes great hot or cold.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course, Side Dish
Cuisine: Italian, moroccan
Keyword: aubergine, eggplant, feta, keto, low carb, stew
Servings: 4
Calories: 188kcal
Author: Anna – everydayketorecipes


  • 3 tbsp olive oil
  • 2 tsp garlic minced
  • 2 stalks celery diced
  • 1 large (or 2 small) aubergines (eggplants) cut into 1cm chunks
  • 1 400g (14oz) can chopped tomatoes
  • 250ml (1 cup) vegetable stock
  • 12 black olives sliced
  • 1 tbsp fresh mint chopped
  • 1 tbsp fresh basil chopped
  • 1 tsp oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 50g (1/4 cup) feta, crumbled


  • Heat the olive oil in a large stock pot, over a medium-high heat.
  • Add the garlic and celery, and sauté for 2 minutes, stirring frequently.
  • Add the aubergine, and continue to stir frequently for 5 minutes, until it has softened slightly.
  • Next, add the canned tomatoes, stock, olives, mint, basil, oregano, salt and pepper. Reduce the heat to a low, and simmer for 12-15 minutes.
  • Sprinkle with the crumbled feta and/or a chopped mint.
  • Serve & Enjoy!

Nutrition Facts:
Servings:  4
Calories:  188
Fat:  14.6g
Carbohydrates:  12.1g
Fiber:  5.4g
Net Carbs:  6.7g
Protein:  4.3g

Nutritional Disclaimer
Please note, I am not a certified nutritionist and the nutritional information for this recipe is provided for informational purposes only. I aim to provide the most accurate information possible, but I advise you calculate the nutritional information yourself using your favorite nutrition calculator. 

Leave a Reply

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