Keto Gratinated Eggplants, are simply a side dish and main course with simple ingredients suitable for those following a ketogenic diet, but also for everyone else. They are bread-free and low in carbs, and the coating with almond flour is truly phenomenal! But enough talking, go try this amazing recipe now!
If you love savory and sweet ketogenic recipes, also try these:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 246.41 (Kcal)
- Carbohydrates 11.41 (g) of which sugars 6.28 (g)
- Proteins 6.66 (g)
- Fat 19.96 (g) of which saturated 2.03 (g)of which unsaturated 0.61 (g)
- Fibers 7.92 (g)
- Sodium 239.59 (mg)
Indicative values for a portion of 208 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Keto Gratinated Eggplants
- 1.54 lbs eggplants (weight after removing waste parts)
- 2/3 cup almond flour
- 1/4 cup grated Grana Padano
- 1/2 tsp fine salt
- 1/2 tsp mixed peppercorns (freshly ground)
- 2 tbsps extra virgin olive oil
Useful Tools for the Recipe
- Kitchen Scale
- Bowl
- Spoon
- Cutting Board
- Knife
- Baking Tray
Preparation of Keto Gratinated Eggplants
Clean the eggplants from the waste parts, wash and dry them well, slice them into approximately 1/2 inch thick slices and arrange them on the baking tray, preferably not too overlapping, sprinkle the salt from the recipe on top, set aside.
In a bowl, pour the almond flour, grated cheese, and freshly ground pepper, mix with a spoon and spread over the eggplants until the mixture is finished, then drizzle the oil from the recipe on top.
Heat the oven to 482°F, and once hot, bake the gratinated eggplants and cook for 30/35 minutes (always check the cooking as each oven is different). When they are golden brown on the surface, they are ready. Remove from the oven, let them cool slightly, and serve. They are great both hot and cold!
TIPS
The coating in this recipe for gratinating eggplants can also be used to coat meat and fish (chicken, tuna, salmon, etc.) within a ketogenic diet, it’s also great for those not following this diet.
