Keto Baked Eggplant

Keto Baked Eggplant is a flavorful Moroccan-inspired dish that combines roasted eggplant with aromatic spices and a rich tomato sauce. This hearty meal is both satisfying and low in carbohydrates, making it perfect for a keto diet.

Ingredients

• Eggplant - 1 medium (about 250g)
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 small, finely chopped
• Canned diced tomatoes - 200g
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Cinnamon - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Feta cheese - 50g, crumbled
• Fresh parsley - 2 tablespoons, chopped

Steps

1. Preheat your oven to 200°C (400°F).
2. Slice the eggplant in half lengthwise and score the flesh in a crisscross pattern without cutting through the skin. Sprinkle with salt and let it sit for 15 minutes to draw out moisture.
3. Rinse the eggplant halves under cold water and pat dry with a paper towel.
4. In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
5. Add minced garlic and sauté for another minute until fragrant.
6. Stir in the canned diced tomatoes, cumin, paprika, cinnamon, salt, and pepper. Let the mixture simmer for 10 minutes to allow the flavors to meld.
7. Place the eggplant halves cut-side up on a baking sheet and brush them with olive oil. Spoon the tomato mixture evenly over the eggplant halves.
8. Bake in the preheated oven for 25-30 minutes, or until the eggplant is tender and the top is slightly caramelized.
9. Remove from the oven and sprinkle crumbled feta cheese and chopped parsley on top before serving.

Nutrition

• Calories: 280
• Protein: 9 g
• Carbs: 12 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 500 mg
• Cholesterol: 25 mg
• Total Fat: 22 g
• Saturated Fat: 4 g
• Unsaturated Fat: 18 g
• Water: 0.1 L

Health Benefits

• Low in carbohydrates, making it ideal for a keto diet.
• Rich in antioxidants and fiber, supporting digestive health.

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