Keto Layered Eggplant Zucchini And Spinach Bake Recipe

Name: Keto Layered Eggplant Zucchini and Spinach Bake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Fusion
Ingredients: 80 Ml Ladolea Set Of 2 Lemon & Oregano Infused Extra Virgin Olive Oil, 80Ml; NaN Unsweetened Almond Beverage; 50G Pepper Black Ground BWFO; 395G D'Aucy Chopped Spinach; 500 g Planet Organic Courgettes 500G; 314 ml Aubergine Slice La Contadina 314 Ml; 400G Sabarot Chia Seeds, 400G; NaN Old India Blanched Ground Almond Flour; 100G Terre Exotique Winemaker'S Salt, 100G; 250 Ml La Tourangelle Avocado Oil, 250Ml

Fusion cuisine

Keto Layered Eggplant Zucchini and Spinach Bake recipe

About this recipe

This keto-friendly layered bake combines eggplant, zucchini, and spinach with a creamy tomato sauce for a satisfying and low-carb dinner option. Perfect for solution seekers looking for a healthy and delicious meal.

Ingredients

80 Ml Ladolea Set Of 2 Lemon & Oregano Infused Extra Virgin Olive Oil, 80Ml
NaN Unsweetened Almond Beverage
50G Pepper Black Ground BWFO
395G D'Aucy Chopped Spinach
500 g Planet Organic Courgettes 500G
314 ml Aubergine Slice La Contadina 314 Ml
400G Sabarot Chia Seeds, 400G
NaN Old India Blanched Ground Almond Flour
100G Terre Exotique Winemaker'S Salt, 100G
250 Ml La Tourangelle Avocado Oil, 250Ml

Instructions

1. Preheat the oven to 300°F (150°C).
2. In a small saucepan, heat 2 tablespoons of olive oil over medium heat.
3. Whisk in 2 tablespoons of almond flour until blended, then slowly pour in 1 1/2 cups of unsweetened almond beverage, whisking constantly until smooth. Bring to a simmer.
4. Cook over low heat, whisking often, until no floury taste remains, about 10 minutes. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Remove from heat, cover, and keep warm.
5. In a large skillet, heat 1/4 cup of avocado oil over medium-high heat until shimmering. Add the chopped spinach, season with 1/2 teaspoon of salt, and cook, stirring, until wilted and any moisture has evaporated, about 3 minutes. Transfer to a cutting board and coarsely chop.
6. Add another tablespoon of avocado oil to the skillet and heat until shimmering. Add diced courgettes, season with 1/2 teaspoon of salt, and cook over medium-high heat, stirring, until just tender, about 4 minutes. Transfer to a plate to cool.
7. Heat another tablespoon of avocado oil in the skillet until shimmering. Add diced aubergine slices, season with 1/2 teaspoon of salt, and cook over medium heat until browned on the bottom, about 3 minutes. Stir and cook until tender, about 2 minutes. Transfer to a plate.
8. In a medium bowl, mix 1/2 cup of chia seeds with 1 1/2 cups of water and let sit for 10 minutes to thicken. In an 8-inch nonstick ovenproof skillet, heat 1/2 tablespoon of avocado oil over medium heat. Add the chopped spinach and cook until sizzling. Pour in the chia seed mixture and stir to combine with the spinach. Cover and cook until the mixture is partially set, about 5 minutes. Carefully flip and cook until completely set, about 1 minute. Transfer to a large baking sheet.
9. Repeat the process with 1/2 tablespoon of avocado oil and the chia seed mixture at a time to make 2 more layers, one with the courgettes and one with the aubergine.
10. Rewarm the layers in the oven. Reheat the creamy sauce over low heat.
11. Place the spinach layer on a large serving plate and spread a thin layer of sauce on top. Top with the courgette layer and another thin layer of sauce, then cover with the aubergine layer.
12. Pour some of the remaining sauce over the layered dish, letting it drip down the sides. Cut into wedges and serve with the remaining sauce on the side.