Keto Roasted Eggplant
This Keto Roasted Eggplant is a simple, delicious side dish that complements any low-carb meal. With a golden-brown exterior and creamy interior, it's seasoned to perfection and packed with flavor.
Servings 4 servings
Calories 180kcal
Equipment
- Baking sheet
- Parchment paper
- Small mixing bowl
- Pastry brush
- Knife
- Cutting board
Ingredients
- 2 medium eggplants about 900g/2 lbs total
- 3 tbsp olive oil 45 ml
- 1 tsp garlic powder 3.1g
- 1 tsp smoked paprika 2.3g
- ½ tsp sea salt 2.5g
- ¼ tsp ground black pepper 0.6g
- 2 tbsp fresh parsley, chopped 7.6g
- ¼ cup grated Parmesan cheese 28g
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the eggplants and cut them into 1/2-inch thick slices.
- Lay the eggplant slices on a baking sheet lined with parchment paper.
- In a small bowl, mix together the olive oil, garlic powder, smoked paprika, sea salt, and black pepper.
- Brush each eggplant slice with the olive oil mixture, ensuring both sides are coated.
- Roast in the preheated oven for 20-25 minutes or until the eggplants are golden and tender.
- Halfway through cooking, flip the eggplant slices to ensure even roasting.
- Once done, sprinkle the roasted eggplants with chopped parsley and grated Parmesan cheese.
- Serve hot as a delicious keto-friendly side dish.
Notes
Adjust the seasoning according to your taste preferences.
For a dairy-free version, omit the Parmesan cheese or use a dairy-free cheese alternative.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven or on the stovetop for the best texture.
Nutrition
Calories: 180kcal | Carbohydrates: 15g | Protein: 4g | Fat: 13g | Fiber: 7g | Net Carbs: 8g