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Keto Baked Stuffed Eggplant with Cheese
A perfect side dish for dinner match with steak, this baked stuffed eggplant with cheese and tomato is superb.
Course
Dinner, Lunch
Cuisine
Ketogenic, Low Carb
Keyword
keto baked stuffed eggplant, low carb eggplant cheese tomato
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
4
Calories
262
kcal
Author
Tanya K.
Ingredients
1
medium eggplant
2
garlic cloves
1
tbsp
parsley
4
tbsp
olive oil
100
g
cheddar cheese
1
tomato
1
tsp
dried oregano
salt and pepper to taste
US Customary
-
Metric
Instructions
Slice the eggplant lengthwise, from bottom to stem but do not slice all the way through. The outcome should look like an open deck of cards.
Mince the garlic and parsley into fine bits. Transfer to a bowl. Drizzle with olive oil while seasoning with pepper, salt, and oregano.
Brush the finished mixture onto the eggplant slices. Make sure to cover each.
Cut the cheese and tomato into lean slices. Insert these between the eggplant.
Preheat your oven to 375°F and bake the stuffed eggplant for half an hour or so. Cooking time will depend on the size of the eggplant.
Remove from the oven once cooked. Enjoy on a plate!
Nutrition
Calories:
262
kcal
|
Carbohydrates:
9
g
|
Protein:
8
g
|
Fat:
23
g
|
Saturated Fat:
7
g
|
Cholesterol:
26
mg
|
Sodium:
160
mg
|
Potassium:
360
mg
|
Fiber:
4
g
|
Sugar:
5
g
|
Vitamin A:
613
IU
|
Vitamin C:
8
mg
|
Calcium:
200
mg
|
Iron:
1
mg