Keto Tandoori Eggplant

Keto Tandoori Eggplant is a smoky, spiced dish that marries the rich flavors of Indian tandoori with the delightful texture of eggplant. Perfectly seasoned and grilled, this dish is low in carbs and high in flavor, making it an ideal choice for keto enthusiasts.

Ingredients

• Eggplant - 1 medium (about 250g)
• Greek yogurt - 100g
• Tandoori masala - 2 tablespoons
• Garlic paste - 1 teaspoon
• Ginger paste - 1 teaspoon
• Lemon juice - 1 tablespoon
• Olive oil - 1 tablespoon
• Salt - 1 teaspoon
• Fresh coriander - for garnish

Steps

1. Preheat your grill or oven to 200°C (400°F).
2. Slice the eggplant into 1 cm thick rounds and sprinkle with salt. Let it sit for 10 minutes to draw out moisture, then pat dry.
3. In a bowl, mix Greek yogurt, tandoori masala, garlic paste, ginger paste, lemon juice, olive oil, and additional salt to create a marinade.
4. Coat each eggplant slice generously with the tandoori marinade on both sides.
5. Place the marinated eggplant on the grill or a baking sheet lined with parchment paper.
6. Grill or bake for about 15-20 minutes, flipping halfway through, until the eggplant is tender and slightly charred.
7. Remove from heat and let it rest for a few minutes before serving.
8. Garnish with fresh coriander and serve hot.

Nutrition

• Calories: 180
• Protein: 6 g
• Carbs: 10 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 550 mg
• Cholesterol: 5 mg
• Total Fat: 12 g
• Saturated Fat: 3 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Low in carbohydrates, making it suitable for a keto diet.
• Rich in antioxidants and dietary fiber from eggplant.

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