Keto Aubergine Saganaki
Elevate your keto meal game with this mouthwatering Keto Aubergine Saganaki—a low-carb twist on the classic Greek-inspired dish! Succulent aubergine slices are pan-seared to golden perfection, layered with a fragrant tomato sauce infused with garlic, herbs, and a hint of chili, and topped generously with melted feta and mozzarella cheese. Baked until bubbly and golden, this one-pan wonder is packed with Mediterranean flavors and perfect for an easy weeknight dinner or as a shareable appetizer. Garnished with vibrant fresh parsley, this keto-friendly recipe is a hearty, flavorful addition to your low-carb lifestyle. Keywords: keto aubergine recipe, low-carb saganaki, baked eggplant, Mediterranean keto meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium Aubergines
- 3 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 medium Red onion, finely chopped
- 400 grams Crushed tomatoes
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Chili flakes
- 0.5 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
- 150 grams Feta cheese, crumbled
- 100 grams Mozzarella cheese, shredded
- 2 tablespoons Fresh parsley, chopped
Instructions
Slice the aubergines into 1 cm thick rounds and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add aubergine slices in batches, cooking for 3-4 minutes on each side until golden brown. Add more oil as necessary. Transfer the cooked aubergine to a paper towel-lined plate to drain any excess oil.
In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and chopped onion and sauté for about 5 minutes, or until the onion becomes translucent.
Stir in the crushed tomatoes, dried oregano, dried basil, chili flakes, salt, and black pepper. Simmer the sauce on low heat for 10 minutes, allowing flavors to meld.
Preheat your oven to 180°C (350°F).
Arrange the cooked aubergine slices in a single layer in a baking dish. Pour the tomato sauce evenly over the aubergine.
Sprinkle crumbled feta and shredded mozzarella cheese on top of the sauce and aubergine.
Bake in the preheated oven for about 20 minutes, or until the cheese is bubbly and golden brown.
Remove the dish from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley before serving.
Serve hot as an appetizer or part of a keto-friendly meal.
Nutrition Facts
Calories |
1384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.4 g | 126% | |
| Saturated Fat | 40.1 g | 200% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 3445 mg | 150% | |
| Total Carbohydrate | 79.3 g | 29% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 41.8 g | ||
| Protein | 54.1 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1618 mg | 124% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2684 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
