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prep time
15 min
cook time
1 h 0 min
ready time
1 h 15 min
Low Carb Grilled Eggplant, Roasted Tomatoes, and Garlic Herb Bread Crumbs
Embrace the flavors of the season with this delightful grilled eggplant with tomato and garlic crumbs. This recipe is a perfect example of Low-Carb late summer recipes, featuring roasted cherry tomatoes and golden grilled eggplant, topped with a crunchy almond flour mixture. It’s a light, satisfying dish that captures the essence of summer produce.
Are there any variations to this recipe?
Certainly! There are many ways to customize this dish to fit your preferences. You can substitute cherry tomatoes with grape tomatoes or even try a combination of heirloom varieties for a more colorful presentation. If you prefer a different cheese, feta or goat cheese can be used in place of Parmigiano Reggiano. For added flavor, consider incorporating fresh basil or thyme into the almond flour mixture, or add a sprinkle of red pepper flakes if you like a bit of heat.
Can this recipe be made on an outdoor grill?
Yes, you can adapt this recipe for an outdoor grill. Preheat your grill to medium heat and brush the eggplant slices with olive oil as you would for the grill pan. Place the slices directly on the grill grates, cooking each side for about 5 minutes or until soft and nicely charred. The cherry tomatoes can be roasted in a grill-safe pan or a foil packet on the grill. Once the eggplant and tomatoes are cooked, layer them as instructed, and use the grill to warm the assembled dish slightly before serving.
What to serve with this dish?
This grilled eggplant with tomato and garlic crumbs pairs beautifully with a variety of sides. For a complete Low-carb meal, serve it with a fresh green salad or a side of sautéed spinach. For those following a stricter Keto diet, it’s excellent on its own or as a side to grilled meats or fish. Garnish with extra fresh verbs such as basil for a burst of color and freshness.
Net Carbs
7.6 g
Fiber
7 g
Total Carbs
14.9 g
Protein
6.3 g
Fats
21.8 g
266 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Cherry Tomatoes
1.5 cup
Balsamic vinegar
1 tbsp
Salt
0.5 tsp
Black pepper
0.25 tsp
Garlic
4 clove
Eggplant, raw
3 small
Olive oil
8 tbsp
Almond flour
1 cup
Parsley, fresh
0.5 cup, chopped
Parmesan cheese, fresh (hard)
0.25 cup, grated
Recipe Steps
steps 7
1 h 15 min
Step 1
Preheat the oven to 375ºF. Crush the 4 garlic cloves and mince 1 clove. Add tomatoes and the 3 crushed garlic cloves to a 9x13 inch baking dish, toss with 2 tablespoons olive oil, balsamic vinegar, and season with salt and pepper.Step 2
Roast, turning once or twice, until tomatoes are soft, and skins blister and split, about 30 - 40 minutes. Set aside and reserve with any tomato liquid that may have collected.Step 3
Prepare a grill pan on the stovetop. Chop off the top and bottom ends and peel the eggplants partially in long vertical stripes. Slice eggplants into 1/2-inch thick rounds. Brush each round generously with olive oil (about 3 tablespoons, total) on both sides and season with salt and pepper.Step 4
When the grill pan is ready, cook until the eggplant is soft and golden brown on both sides, about 5 minutes per side. Remove from the grill pan to a plate, cover loosely with foil and set aside.Step 5
On the stovetop, add 3 tablespoons of oil and the minced garlic to a cold 8-inch skillet. Turn heat to medium and cook until the garlic sizzles and turns fragrant but not brown, about 1 minute.Step 6
Add almond flour and toss in the garlicky oil. Cook, stirring often, until crumbs turn golden brown, 4 minutes. Transfer crumbs to a medium bowl, let cool for a few minutes and then stir in herbs and parmesan cheese. Season with salt and pepper to taste.Step 7
Assemble the dish by adding a layer of eggplant to a platter. Top with a layer of tomatoes, and a drizzle of the tomato cooking juices. Then add another layer of eggplant and tomatoes until all are used. Drizzle again with collected tomato juices. Sprinkle all over with garlic and herb almond flour. Add a few parsley leaves, if desired. Serve warm.
Comments
RemarkableKetone963972 a month ago
I think the quantities are all wrong. Dry. Do not recommend.