Eggplant Quesadillas

Eggplant Quesadillas offer a delicious twist on traditional Mexican flavors, featuring savory roasted eggplant and melted cheese in a low-carb tortilla. This dish is perfect for a satisfying meal without compromising your keto lifestyle.

Ingredients

• Eggplant - 200 grams
• Olive oil - 2 tablespoons
• Ground cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Shredded mozzarella cheese - 150 grams
• Shredded cheddar cheese - 50 grams
• Low-carb tortillas - 2
• Fresh cilantro - 2 tablespoons, chopped
• Sour cream - for serving (optional)

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplant into 1 cm thick rounds and place them on a baking sheet.
3. Drizzle the olive oil over the eggplant slices, then sprinkle with cumin, paprika, salt, and black pepper.
4. Roast the eggplant in the oven for about 20 minutes, flipping halfway through, until tender and golden brown.
5. Remove the eggplant from the oven and let it cool slightly.
6. In a non-stick skillet over medium heat, place one low-carb tortilla and sprinkle half of the mozzarella and cheddar cheese on one half of the tortilla.
7. Layer half of the roasted eggplant slices over the cheese and sprinkle with half of the chopped cilantro.
8. Fold the tortilla over and cook for 3-4 minutes on each side until the cheese is melted and the tortilla is crispy.
9. Repeat the process with the second tortilla and remaining ingredients.
10. Serve warm with sour cream on the side if desired.

Nutrition

• Calories: 400
• Protein: 20 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 40 mg
• Total Fat: 28 g
• Saturated Fat: 10 g
• Unsaturated Fat: 18 g
• Water: 0.5 L

Health Benefits

• Eggplants are low in calories and high in fiber, contributing to digestive health.
• Rich in antioxidants, eggplants may help reduce the risk of chronic diseases.

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