Eggplant Imam

Eggplant Imam is a flavorful, keto-friendly Greek dish featuring tender roasted eggplants stuffed with a savory mix of tomatoes, onions, and herbs. This dish is perfect for a light lunch, bursting with Mediterranean flavors while keeping carbs minimal.

Ingredients

• 2 medium eggplants
• 200 grams ripe tomatoes, diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 50 ml olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt - to taste
• Pepper - to taste
• 30 grams feta cheese, crumbled (optional)

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplants in half lengthwise and score the flesh in a diamond pattern. Brush the cut side with 20 ml of olive oil and sprinkle with salt. Place them cut side down on a baking sheet and roast in the oven for 25 minutes.
3. While the eggplants are roasting, heat the remaining olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
4. Add the minced garlic to the skillet and cook for an additional minute until fragrant.
5. Stir in the diced tomatoes, oregano, thyme, salt, and pepper. Simmer for 10-15 minutes until the mixture thickens slightly.
6. Remove the roasted eggplants from the oven and carefully flip them cut side up. Spoon the tomato mixture generously into each eggplant half.
7. Return the stuffed eggplants to the oven and bake for another 10 minutes until heated through.
8. If using, sprinkle crumbled feta cheese on top and bake for an additional 5 minutes.
9. Remove from the oven and let cool slightly before serving.

Nutrition

• Calories: 250
• Protein: 5 g
• Carbs: 14 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 200 mg
• Cholesterol: 10 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.4 L

Health Benefits

• Rich in antioxidants and nutrients from eggplants, which may help reduce the risk of chronic diseases.
• Low in carbohydrates, making it suitable for a ketogenic diet and helping to maintain stable blood sugar levels.

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