Keto Eggplant Stew

Keto Eggplant Stew is a flavorful Lebanese dish featuring tender eggplant, aromatic spices, and a rich tomato base, perfect for a satisfying lunch. This hearty stew is not only low in carbs but also packed with nutrients, making it an ideal choice for a ketogenic lifestyle.

Ingredients

• Eggplant - 300 grams
• Olive oil - 2 tablespoons
• Onion - 1 medium, chopped
• Garlic - 3 cloves, minced
• Tomatoes - 200 grams, diced
• Red bell pepper - 1 medium, chopped
• Cumin - 1 teaspoon
• Coriander - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - to taste
• Pepper - to taste
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon

Steps

1. Start by cutting the eggplant into cubes. Sprinkle with salt and let it sit for about 10 minutes to draw out excess moisture.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute until fragrant.
4. Rinse the eggplant cubes and pat them dry with a paper towel. Add them to the skillet and sauté for about 8-10 minutes until they start to soften.
5. Stir in the diced tomatoes and chopped red bell pepper, and cook for another 5 minutes until the vegetables are tender.
6. Season the mixture with cumin, coriander, paprika, salt, and pepper. Mix well and let everything simmer for about 5 more minutes.
7. Remove from heat, stir in the fresh parsley and lemon juice. Adjust seasoning if necessary.
8. Serve hot, garnished with extra parsley if desired.

Nutrition

• Calories: 250
• Protein: 4 g
• Carbs: 12 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants and vitamins from eggplant and tomatoes.
• Low in carbohydrates, making it suitable for ketogenic diets.

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