Main meal
Baked eggplant with tomato and basil
Eggplant drinks oil unless you salt it first, and that one step is the difference between this and something greasy nobody finishes.
7gnet carbs
36gfat
8gprotein
384kcal
Per serving50 minServes 4
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Ingredients
For the whole dish · serves 4
- Eggplant1¾ lb
- Mozzarella5½ oz
- Cherry tomatoes8½ oz
- Basila large handful
- Olive oil8 tbsp
- Dried oreganoa teaspoon
- Sea saltto taste
Served with
The side the app pairs with it. Tap Swap in the app for another that fits.
Radish and cucumber salad with dill
+5g net · 82 kcal · 10 min · together 12g net, 466 kcal
Method
6 steps · 50 minutes
- Heat the oven to 400F. Cut the eggplant into 3/4 inch slices, salt them on both sides and leave them in a colander for 20 minutes.
- Blot them properly dry. What comes out is bitter water, and what goes back in its place is oil — so the drier they are, the less they absorb.
- Brush with the oil and roast 25 minutes until collapsed and golden, turning once.
- Scatter the halved tomatoes and torn mozzarella over and return for 10 minutes, just until the cheese slackens.
- Tear the basil over off the heat. Baked, it turns black and tastes of nothing.
- Let it stand 5 minutes before serving — straight from the oven the mozzarella runs off rather than clinging.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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