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prep time
7 min
cook time
20 min
ready time
27 min
Low Carb Roasted Eggplant
This simple yet flavorsome eggplant is coated in olive oil and balsamic vinegar with a sprinkling of fresh rosemary and tangy Parmesan.
This is a great side to grilled meats or an addition to a Mediterranean sharing platter.
Net Carbs
6.7 g
Fiber
2.6 g
Total Carbs
9.5 g
Protein
2.1 g
Fats
4.5 g
82 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Rosemary, Fresh
2 teaspoon
Parmesan Cheese
2 tablespoon, grated
Eggplant
1 small
Olive Oil
1 tablespoon
Balsamic Vinegar
½ tablespoon
Salt, Sea Salt
¼ teaspoon
Black Pepper
⅛ teaspoon
Recipe Steps
steps 6
27 min
Step 1
Preheat the oven to 400 degrees Fahrenheit.Step 2
Slice the eggplant lengthways into 4 strips of an even thickness and score across the eggplant flesh.Step 3
Mix together the balsamic and oil and brush all over the eggplant.Step 4
Finely chop the rosemary and sprinkle over the eggplant along with the salt and pepper. Arrange on a shallow oven tray and bake for 15 minutes until tender.Step 5
Remove the eggplant from the oven and sprinkle over the grated parmesan.Step 6
Return the eggplant to the oven and bake for a further 5 minutes to soften the cheese and caramelize the edges of the eggplant.
