Eggplant Tostadas

Eggplant Tostadas are a delicious and crunchy low-carb twist on traditional Mexican tostadas, featuring roasted eggplant slices as the base. Topped with zesty pico de gallo and creamy avocado, this dish is both satisfying and keto-friendly.

Ingredients

• Eggplant - 1 medium
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Ground cumin - 1/2 teaspoon
• Paprika - 1/2 teaspoon
• Pico de gallo - 1 cup
• Avocado - 1 medium
• Lime juice - 1 tablespoon
• Fresh cilantro - 2 tablespoons, chopped
• Feta cheese - 50 grams, crumbled (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 and sprinkle with salt, cumin, and paprika.
4. Toss the eggplant slices to ensure they are evenly coated with oil and spices.
5. Arrange the eggplant slices in a single layer on the baking sheet and bake for 20 minutes, flipping halfway through, until golden and tender.
6. While the eggplant is baking, prepare the pico de gallo by mixing diced tomatoes, onions, jalapeños, and cilantro in a bowl. Season with salt and lime juice.
7. In a separate bowl, mash the avocado and mix with lime juice and chopped cilantro.
8. Once the eggplant is done, remove from the oven and let cool slightly.
9. To assemble, place a few eggplant slices on a plate, top with pico de gallo, a dollop of mashed avocado, and crumbled feta cheese if using.
10. Serve immediately and enjoy your Eggplant Tostadas!

Nutrition

• Calories: 350
• Protein: 6 g
• Carbs: 16 g
• Fiber: 9 g
• Sugar: 5 g
• Sodium: 450 mg
• Cholesterol: 20 mg
• Total Fat: 28 g
• Saturated Fat: 4 g
• Unsaturated Fat: 24 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from eggplant, which may help reduce inflammation.
• High in fiber, promoting digestive health and aiding in weight management.

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