Keto Baked Eggplant Puree
1.5g
Net Carbs
0.6g
Protein
20.4g
Fat
2.0g
Fiber
193
Calories
Cooking tip: Having a party? When planning your low carb spread, think about which dishes you can make in advance and which need fresh ingredients that day.
Ingredients:
- 3/4 cup Extra Virgin Olive Oil
- 2 teaspoons Garlic
- 1/8 teaspoon Salt
- 1 pound Eggplant
- 1 tablespoon Parsley
- 1/8 teaspoon Black Pepper
Directions:
- Preheat oven to 425°F.
- Cut the eggplant on all sides with deep slashes and place in a baking pan. Roast until soft, 30 to 40 minutes. Set aside until cool enough to handle, about 15 minutes.
- Peel eggplant and coarsely chop (or briefly pulse in a food processor or blender) and place in a medium bowl. Mix in oil, minced garlic and chopped parsley. Add salt and pepper to taste.
