Keto Grilled Eggplant And Peppers Recipe

About this recipe

A delicious keto-friendly dinner featuring grilled eggplant and bell peppers, topped with melted cheese and a touch of spice. Perfect for those seeking a low-carb, vegetarian meal solution.

Ingredients

• - CHATCHAWAN Fresh Thai Round Eggplant
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• - Provolone Piccante Cheese
• - Jalpur Crushed Red Chilli Pepper Flakes
• 250 Ml Giusti Organic Balsamic Vinegar 6 Year Aged, 250Ml

Instructions

1. 1. Cut the center of the eggplant crosswise into six 1/4- to 1/2-inch slices.
2. 2. Cut the red bell peppers lengthwise into thirds, discarding stems and seeds.
3. 3. Brush both sides of the eggplant slices with 1/4 cup of balsamic vinegar.
4. 4. Preheat the grill to medium heat. Place the peppers skin-side down in the center of the grill and arrange the eggplant slices around them.
5. 5. Grill the vegetables uncovered for 4 minutes.
6. 6. In a small saucepan, combine 1/4 teaspoon of red pepper flakes with 1/4 cup of balsamic vinegar. Heat the mixture over low heat until warmed through, or microwave it in a microwave-safe bowl until hot.
7. 7. Flip the eggplant slices over and spoon about 2 tablespoons of the balsamic vinegar mixture over each slice.
8. 8. Sprinkle 1/4 cup of grated Parmesan cheese evenly over the sauced eggplant slices.
9. 9. Grill for an additional 3 minutes, then top each eggplant slice with a slice of provolone cheese. Continue grilling for 1 minute, or until the cheese is melted and the vegetables are tender.
10. 10. Remove the peppers from the grill and carefully slip off and discard their charred skins.
11. 11. To serve, place the grilled peppers on a plate and top each piece with a slice of the grilled eggplant. Serve with the remaining balsamic vinegar mixture on the side.