Espaguete de Berinjela

Espaguete de Berinjela is a delicious Brazilian dish that creatively uses eggplant as a low-carb pasta substitute, combined with flavorful ingredients to create a satisfying meal. This keto-friendly recipe is perfect for those looking to enjoy traditional flavors while maintaining a healthy lifestyle.

Ingredients

• Eggplant - 1 medium (about 250g)
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Cherry tomatoes - 150g, halved
• Fresh basil - 10g, chopped
• Parmesan cheese - 30g, grated
• Salt - to taste
• Black pepper - to taste
• Red pepper flakes - 1/4 teaspoon (optional)

Steps

1. Begin by washing the eggplant and slicing it lengthwise into thin strips to resemble spaghetti.
2. Sprinkle the eggplant strips with salt and let them sit for 10 minutes to draw out excess moisture.
3. Rinse the eggplant under cold water and pat dry with a paper towel.
4. In a large skillet, heat the olive oil over medium heat and add the minced garlic, sautéing until fragrant (about 1 minute).
5. Add the eggplant strips to the skillet and cook for about 5-7 minutes, stirring occasionally, until they are tender and slightly golden.
6. Stir in the halved cherry tomatoes and cook for an additional 3-4 minutes until the tomatoes begin to soften.
7. Season the mixture with salt, black pepper, and red pepper flakes (if using).
8. Remove from heat and stir in the chopped basil and grated Parmesan cheese until well combined.
9. Divide the Espaguete de Berinjela between two plates and garnish with additional basil and cheese if desired. Serve warm.

Nutrition

• Calories: 220
• Protein: 7 g
• Carbs: 11 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 10 mg
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for a ketogenic diet.
• Rich in dietary fiber, which aids in digestion and promotes satiety.

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