This Roasted Eggplant Appetizer has 2.7 g carbs and 53 calories per 1/4 cup serving. It's low carb, keto-friendly, and gluten free.
Eggplants Olive oil Garlic cloves Lemon Cilantro Burrata
Chili powder Ground cumin Cured olives Salt & pepper
Score the eggplants inside without piercing the skin. Avoid holding the eggplant in the hand while scoring to prevent wounds.
The eggplant flesh should open up if it's properly scored. Keep it open to add in the olive oil.
Pour the olive oil inside the score lines. You can also use a basting brush to rub the oil evenly. Sprinkle some salt on the flesh.
For a mild flavor, add garlic cloves drizzled with olive oil and roast in a 350F oven for 30 minutes.
Mash the burrata by using a butter knife. It should be small enough to be eaten easily with the roasted eggplant appetizer.
Scoop out the eggplant flesh into a large bowl. Mash the eggplants with spoon or butter knife to reduce the chunks into smaller pieces.