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Tuesday, 28 January 2020

Aubergine / Eggplant Melts : Low Carb : Keto : Vegetarian

Choose a glossy, plump aubergine (eggplant) to make this warming vegetarian main course. 

Serves Four
7g carbs per serving
3 tbsp. olive oil
2 aubergines (eggplants), halved lengthways
4 tomatoes
1 x 150g ball mozzarella, drained
seasoning to taste
handful basil leaves 

1. Heat oven to 200C/fan 180C/gas 6.
2. Drizzle the oil and seasoning over the aubergine and bake in the oven for about 30/35 minutes, until softened.
3. Meanwhile, slice the tomatoes and mozzarella, then arrange on top of the aubergine.
4. Return to oven for another 5 mins or until the cheese has melted.
5. Scatter over some basil leaves. 

Why not jazz this up a little and cover each half with pesto, before adding the other ingredients.
You could also add a handful of sliced mushrooms with the sliced tomatoes.

Serving Suggestion
Serve with cauliflower couscous and/or green salad.
From an original idea here

Are full of vitamins, minerals and dietary fibre. Along with tomatoes, potatoes and bell peppers, the aubergine (solanum melongena) belongs to the nightshade plant family (Solanaceae). In fact, aubergines grow in a manner much like tomatoes, hanging from the vines of a plant that grows several feet in height. They have a deep purple, glossy skin encasing cream coloured, sponge-like flesh dotted with small, edible seeds. In addition to the classic purple variety, aubergines are available in other colours including lavender, jade green, orange and yellow and in a range of shapes and sizes. The most popular variety of aubergine looks like a large, pear-shaped egg, hence the American name ‘eggplant.’ 

The modern aubergine owes its origin to the wild version that is native to South East Asia. Prior to the middle ages it was introduced in Africa before spreading throughout Europe and the Middle East. For centuries aubergines were enjoyed more as a decorative garden plant than as a food due to its bitter taste. 

Nutritional highlights:

Aubergines are an excellent source of dietary fibre. They are also a good source of Vitamins B1 and B6 and potassium. In addition it is high in the minerals copper, magnesium and manganese.
More to read here

You will find a variety of articles, studies, recipe ideas etc. within this blog; not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan


Tom said...

...that would be great to have this summer.

It's me said...

Mmmmmmmm.....delicious....i Will try this Ria 💕💕

Elephant's Child said...

It looks good. Pesto and mushrooms would definitely improve the flavour.

Valerie-Jael said...

This sounds so delicious!

R's Rue said...


DUTA said...

Eggplants are a favourite of mine. I use them in salads and in various dishes combined with various ingredients. I bake them/ fry them/ roast them. It's a versatile product packed with health benefits.

Tijana said...

Hi, nice post. I follow you # 215 ,follow back?

Chatty Crone said...

Looks good, but I am not real into eggplants.

This N That said...

I like everything but the eggplant...looks good

betty-NZ said...

Ooo! That sounds like something Hubby and I would like! Thanks :)

Feel free to share at My Corner of the World

CJ Kennedy said...

Oooh, a different take on eggplant Parmigiana

Christine said...

will try this once I get some eggplant thanks!

Rose said...

I need to make a folder and copy some of the recipes....this is something Roger would like.

happyone said...

That sounds like it would be a hit at my house.

Lady Fi said...


Margaret D said...

Looks good. Eggplants are tasteless unless you add something to them as you have shown.

baili said...

mom used to grow and cook often dear Jan

we too love this veggie until we felt it was causing stomach ,mostly due to chemical used during growth i guess ,once it was scary pain so we quiet it
this recipe is mighty enough to rethink about brinjal :)
blessings to you days my friend!

italiafinlandia said...

Quite a mediterranean style dish. ;)

Ana Mínguez Corella said...

Wow!!! What a taste!!!...
Many thanks for your comment..

mamasmercantile said...

Not a fan of aubergines but they do look tasty.

My name is Erika. said...

Yum! Nice alternative to chicken or veal.

Marco Luijken said...

Hallo Jan,
That looks delicious. Nice how you always know how to make the most surprising dishes.
So nice how you have photograph this.

Best regards,

Sami said...

I quite like eggplant, will have to try this one.
I usually use it in lasagna instead of the pasta.
Thanks Jan :)

Thickethouse.wordpress said...

This looks great...I enjoy almost everything that involves stuffing one vegetable into another - and cheese and herbs can only improve the concept!

Sue said...

This looks lovely, it's got cheese in it so it has to be good xx

Laura. M said...

Me encanta es comida muy sana y rica.
Preciosas las flores.
Un abrazo.

carol l mckenna said...

So yummy looking ~ great recipe ~ thanks ^_^

Happy Moments to You,
A ShutterBug Explores,
aka (A Creative Harbor)

Martha said...

What a great recipe!

William Kendall said...

Quite a meal.