Keto Baked Eggplant

Keto Baked Eggplant is a delightful dish featuring tender eggplant slices, marinated in a savory Korean-inspired sauce, then baked to perfection. This low-carb recipe is not only healthy but also packed with flavors that will satisfy your cravings.

Ingredients

• Eggplant - 1 medium (about 300g)
• Olive oil - 2 tablespoons
• Soy sauce (low sodium) - 2 tablespoons
• Gochujang (Korean chili paste) - 1 tablespoon
• Garlic (minced) - 2 cloves
• Sesame oil - 1 teaspoon
• Green onions (chopped) - 2 tablespoons
• Sesame seeds - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat your 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 with a paper towel.
3. In a bowl, mix together olive oil, soy sauce, gochujang, minced garlic, and sesame oil to create the marinade.
4. Toss the eggplant slices in the marinade until evenly coated.
5. Arrange the marinated eggplant slices on a baking sheet lined with parchment paper.
6. Bake in the preheated oven for 25-30 minutes, flipping halfway through, until the eggplant is tender and slightly caramelized.
7. Remove from the oven, sprinkle with chopped green onions and sesame seeds, and serve warm.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants and vitamins from eggplant, promoting heart health.
• Low in carbohydrates, making it suitable for a ketogenic diet.

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