Eggplant Lasagna

This Keto Indian Eggplant Lasagna combines roasted eggplant slices with a rich and spicy paneer filling, layered to create a delightful low-carb alternative to traditional lasagna. It's a hearty dish that brings the flavors of Indian cuisine to a classic comfort food experience.

Ingredients

• Eggplant - 1 large (about 300g)
• Paneer - 200g, crumbled
• Spinach - 100g, chopped
• Tomato puree - 200g
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Ginger - 1 tsp, grated
• Garam masala - 1 tsp
• Turmeric powder - 1/2 tsp
• Red chili powder - 1/2 tsp
• Cumin powder - 1/2 tsp
• Olive oil - 2 tbsp
• Salt - to taste
• Black pepper - to taste
• Fresh coriander leaves - for garnishing

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplant into 1/2 cm thick slices, sprinkle with salt, and let it sit for 15 minutes to draw out moisture. Rinse and pat dry.
3. Brush the eggplant slices with olive oil and place them on a baking sheet. Roast in the preheated oven for 20 minutes, flipping halfway through until golden and tender.
4. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
5. Add the minced garlic and grated ginger to the skillet, cooking for another minute until fragrant.
6. Stir in the chopped spinach and cook until wilted. Then add the crumbled paneer, tomato puree, garam masala, turmeric, red chili powder, cumin, salt, and black pepper. Cook for 5 minutes until well combined and heated through.
7. In a baking dish, layer roasted eggplant slices, followed by a layer of the paneer mixture. Repeat the layers, finishing with a layer of eggplant on top.
8. Bake the assembled lasagna in the oven for an additional 10 minutes.
9. Remove from the oven, let it cool for a few minutes, and garnish with fresh coriander leaves before serving.

Nutrition

• Calories: 400
• Protein: 25 g
• Carbs: 14 g
• Fiber: 7 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 60 mg
• Total Fat: 28 g
• Saturated Fat: 12 g
• Unsaturated Fat: 16 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from eggplant, which may help reduce the risk of chronic diseases.
• High in protein from paneer, supporting muscle health and keeping you satiated.

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