Keto Moroccan Eggplant Stew

Keto Moroccan Eggplant Stew is a fragrant and hearty dish that combines the rich flavors of Moroccan spices with tender eggplant and a medley of vegetables. This low-carb meal is perfect for those following a ketogenic diet, offering a satisfying taste of North African cuisine without the carbs.

Ingredients

• Eggplant - 300 grams, diced
• Zucchini - 150 grams, diced
• Red bell pepper - 1 medium, diced
• Onion - 1 medium, chopped
• Garlic - 3 cloves, minced
• Tomatoes - 200 grams, diced (or 1 cup canned)
• Olive oil - 2 tablespoons
• Cumin - 1 teaspoon
• Coriander - 1 teaspoon
• Paprika - 1 teaspoon
• Cinnamon - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and garlic, sautéing until the onion is translucent.
3. Stir in the diced eggplant and cook for about 5 minutes, allowing it to soften.
4. Add the diced zucchini and red bell pepper, cooking for another 5 minutes.
5. Incorporate the diced tomatoes, cumin, coriander, paprika, cinnamon, salt, and black pepper, stirring to combine.
6. Cover the skillet and simmer on low heat for 15-20 minutes, stirring occasionally until all vegetables are tender.
7. Taste and adjust seasoning if necessary.
8. Serve hot, garnished with freshly chopped parsley.

Nutrition

• Calories: 250
• Protein: 4 g
• Carbs: 15 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from vegetables, aiding in reducing inflammation.
• Low in carbs, making it suitable for ketogenic and low-carb diets.

Tags