Keto Eggplant Rice

Keto Eggplant Rice is a delicious and low-carb twist on traditional Lebanese rice, featuring finely diced eggplant that mimics the texture of rice. This dish is aromatic and infused with spices, making it a perfect accompaniment to grilled meats or a standalone meal.

Ingredients

• Eggplant - 300 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 small, finely chopped
• Ground cumin - 1 teaspoon
• Ground coriander - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon

Steps

1. Start by washing the eggplant and cutting it into small cubes (about 1 cm).
2. Sprinkle the eggplant cubes with salt and let them sit for 15 minutes to draw out excess moisture.
3. Rinse the eggplant cubes under cold water and pat them dry with a paper towel.
4. In a large skillet, heat the olive oil over medium heat, then add the chopped onion and sauté until translucent, about 3-4 minutes.
5. Add the minced garlic to the skillet and sauté for an additional minute until fragrant.
6. Stir in the eggplant cubes and cook for 10-12 minutes, stirring occasionally, until the eggplant is tender and slightly golden.
7. Add the ground cumin, ground coriander, black pepper, and salt to the skillet, mixing well to coat the eggplant evenly with the spices.
8. Remove the skillet from heat and stir in the chopped parsley and lemon juice.
9. Serve warm as a side dish or a base for grilled meats.

Nutrition

• Calories: 150
• Protein: 2 g
• Carbs: 8 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Low in carbohydrates, making it suitable for ketogenic diets.
• Rich in dietary fiber, promoting digestive health.

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