Keto Eggplant Cheddar Stacks Recipe

About this recipe

A delicious and satisfying keto-friendly dinner featuring layers of roasted eggplant, melted cheddar cheese, and a rich tomato sauce. Perfect for those seeking a low-carb, vegetarian meal solution.

Ingredients

• 500 g Organically Grown Small Brinjal
• 250 g Premium Sambhar Onion
• 200 g D'Lecta 100% Cheddar Cheese Slices
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 1 Ltr Sarwar Salad Oil

Instructions

1. 1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. 2. Slice 1 medium eggplant into 3/8-inch thick rounds and sprinkle both sides with 1 tsp salt. Let sit for 10 minutes, then pat dry with paper towels to remove excess moisture.
3. 3. Brush both sides of the eggplant slices with 6 tbsp salad oil and arrange them on the prepared baking sheet. Roast in the oven for 20 minutes, flipping halfway through, until golden and tender.
4. 4. While the eggplant is roasting, finely dice 1/4 cup onion and sauté in 1 tbsp salad oil over medium heat until softened, about 5 minutes. Add 1 cup tomato sauce and simmer for 5 minutes to blend the flavors.
5. 5. Once the eggplant is roasted, layer the slices on a baking dish. Start with a slice of eggplant, top with a spoonful of the tomato-onion sauce, and sprinkle with shredded cheddar cheese. Repeat layers until all ingredients are used, finishing with cheese on top.
6. 6. Return the layered stacks to the oven and bake for 10 minutes, or until the cheese is melted and bubbly.
7. 7. Serve the eggplant cheddar stacks warm, garnished with fresh herbs if desired.