Melanzane a Funghetto

Melanzane a Funghetto is a delightful Italian baked dish featuring eggplant cooked to perfection with tomatoes and herbs, reimagined for a keto lifestyle. This comforting dish is rich in flavor and low in carbs, making it a perfect addition to any meal plan.

Ingredients

• Eggplant - 300 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Cherry tomatoes - 150 grams, halved
• Fresh basil - 10 grams, chopped
• Parmesan cheese - 30 grams, grated
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Red pepper flakes - 1/4 teaspoon (optional)

Steps

1. Preheat the oven to 180°C (350°F).
2. Slice the eggplant into 1 cm thick rounds and sprinkle with salt. Let it sit for 15 minutes to draw out moisture.
3. Rinse the eggplant slices under cold water and pat dry with paper towels.
4. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
5. Add the eggplant slices to the skillet and cook for about 5 minutes, stirring occasionally, until lightly browned.
6. Add the halved cherry tomatoes, salt, black pepper, and red pepper flakes (if using) to the skillet. Cook for another 5 minutes until the tomatoes start to soften.
7. Remove the skillet from heat and stir in the chopped fresh basil.
8. Transfer the mixture to a baking dish and sprinkle the grated Parmesan cheese on top.
9. Bake in the preheated oven for 15-20 minutes, or until the cheese is golden and bubbly.
10. Remove from the oven and let it cool for a few minutes before serving.

Nutrition

• Calories: 250
• Protein: 8 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 4 g
• Sodium: 400 mg
• Cholesterol: 10 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from eggplants and tomatoes.
• Low in carbohydrates, making it suitable for keto diets.

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