Keto Eggplant Bake Recipe

Name: Keto Eggplant Bake
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Cuisine: Italian
Ingredients: 200 g Brik Oven Whey Ricotta Cheese (Freshly Made); 200 g Mooz Pizza Mozzarella Cheese Block; 100 g Old Hill Parmesan Cheese; 500 ml Oleev Extra Light Olive Oil; 100 g Kale Leaf; 500 g Organically Grown Tomato (Hybrid) (Tamatar); 70 g Namakwali Authentic Mix Seasoning Flavoured Salt

Italian cuisine

About this recipe

A delicious and hearty keto-friendly dinner featuring layers of eggplant, spinach, and cheese baked to perfection. Perfect for those seeking a low-carb, vegetarian meal solution.

Ingredients

200 g Brik Oven Whey Ricotta Cheese (Freshly Made)
200 g Mooz Pizza Mozzarella Cheese Block
100 g Old Hill Parmesan Cheese
500 ml Oleev Extra Light Olive Oil
100 g Kale Leaf
500 g Organically Grown Tomato (Hybrid) (Tamatar)
70 g Namakwali Authentic Mix Seasoning Flavoured Salt

Instructions

1. Preheat your oven to 350°F (175°C).
2. Massage 2 cups of kale with a pinch of Namakwali Authentic Mix Seasoning Flavoured Salt and let it sit for 15 minutes to soften.
3. Heat a non-stick skillet over medium heat and lightly sauté the kale in batches until tender. Set it aside on paper towels to drain excess oil.
4. Skip this step as it references a phantom ingredient.
5. In a mixing bowl, combine 2 cups of ricotta cheese with the cooked kale. Mix gently until well blended.
6. Spread the ricotta-kale mixture evenly in the bottom of a baking dish.
7. Layer the sautéed kale over the ricotta-kale mixture.
8. Slice or grate 1/2 cup of mozzarella cheese and layer it over the kale.
9. Drizzle 1 tablespoon of olive oil evenly over the mozzarella layer.
10. Sprinkle 1/4 cup of grated Parmesan cheese over the top.
11. Bake in the preheated oven for 45 minutes, or until the dish is bubbly and the cheese is golden.
12. Let cool for 5 minutes before serving. Enjoy your keto-friendly kale bake!