Keto Baked Eggplant Puree Recipe
![Atkins Keto Baked Eggplant Puree](https://bucketeer-2ef062fa-a667-495f-9b8b-7d2ef5a7590d.s3.us-east-1.amazonaws.com/f6f0e9336344259b48f6fe78d8425e81_97c7cfc2-1f9b-4652-a60c-3586f751c451.png)
1.5g
Net Carbs
Net Carbs
Prep Time: 15 Minutes
Style:American
Cook Time: 40 Minutes
Phase: Phase 1
Difficulty: Moderate
Style:American
Cook Time: 40 Minutes
Phase: Phase 1
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
0.6g
Protein
20.4g
Fat
2g
Fiber
193.9cal
Calories
![calculator](https://www.atkins.com/wp-content/themes/atkins_theme/assets/images/calc.png)
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
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1 lb Eggplant
-
0 3/4 cup Extra Virgin Olive Oil
-
2 tsp Garlic
-
1 tbsp Parsley
-
0 1/8 tsp Salt
-
0 1/8 tsp 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.
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.