Keto Eggplant And Cheese Bake Recipe

Fusion cuisine · 1036 calories

Keto Eggplant and Cheese Bake recipe

About this recipe

This keto-friendly eggplant and cheese bake is a hearty and satisfying dinner option. Packed with vegetables and creamy cheese, it’s perfect for those seeking a low-carb, flavorful meal.

Ingredients

  • - Schwartz Oregano
  • - CHATCHAWAN Fresh Thai Round Eggplant
  • 200G Daylesford Organic Unsalted Butter
  • 1 Piece Red Bell Pepper, 1pcs | Gopuff
  • 50G Pepper Black Ground BWFO
  • - Bazachi Arla Pro Mozzarella Professional Grated Cheese
  • - Dolls House Miniature Handmade Parmesan Cheese Wheel
  • 220 Ml The Coconut Collab Plant-Based Double Cream
  • 50 Ml Modern Nature Stevia Drops Caramel Sweetener
  • 1 Kg Red Onion 1kg
  • 1 Kg Tomatoes 1kg
  • 250 Ml Arla Lactofree Cream
  • NaN Old India Blanched Ground Almond Flour
  • - Tata Salt
  • 1 Kg Pariani Sicilian Peeled Almond Flour, 1Kg
  • 100G Heera Black Pepper Whole 100g

Instructions

  1. 1. Preheat the oven to 450°F (230°C). Partially bake the frozen pie crusts for 6 minutes, then set aside.
  2. 2. Cut the eggplant into cubes and cook it in boiling salted water for 8 to 10 minutes until tender. Drain well and set aside.
  3. 3. In a skillet, melt 4 tablespoons of butter over medium heat. Add 3/4 cup of diced onion and 1/2 cup of diced bell pepper. Cook until softened, about 5 minutes.
  4. 4. Stir in 1 1/2 tablespoons of almond flour, 1 cup of heavy cream, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/8 teaspoon of oregano, and 1 teaspoon of erythritol (or another keto-friendly sweetener). Cook until the mixture is bubbly and thickened, about 3 minutes.
  5. 5. Remove the skillet from heat and slowly stir the mixture into 2 beaten eggs. Mix well to combine.
  6. 6. Fold in 1 diced tomato, 1 cup of shredded mozzarella cheese, and the cooked eggplant. Stir until evenly combined.
  7. 7. Pour the mixture into the partially baked pie crusts. Sprinkle 1/4 cup of grated Parmesan cheese evenly over the top.
  8. 8. Bake in the preheated oven at 350°F (175°C) for 30 minutes, or until the filling is set and the top is golden brown. Let cool slightly before serving.