A Fat Bomb With Minimal Carbs: A Perfect Eggplant Recipe
Two facts that are incredibly boring yet known to the whole world: I don’t shy away from butter but give my bread to the dog or the rubbish bin. I also don’t like sweets (that’s why you won’t find any desserts here). For this reason, people often ask if I follow the keto diet.
Not at all. I just don’t like tasteless things that are meant to stuff you. Bread, pasta, and the likes are exactly this.
Today’s recipe is a real keto fat bomb with minimal carbs. I used three kinds of cheese – feta, mozzarella (the one that comes grated, not the bubbles), and parmesan. You could swap feta for ricotta, too, but I find that the ultimate best combo is the one that lies forgotten in your fridge.
2 thinly sliced eggplants;
3 kinds of cheese (one of them should be soft, ricotta-like) – lots of them (I know, very precise);
salt and pepper to taste;
tomato sauce (a quality one or homemade; I used store-bought with pecorino cheese to make sure my dinner is as cheesy as humanly possible);
fresh basil (I didn’t have any, so swapped for rosemary and oregano).
Sprinkle the eggplant slices with salt on both sides and put aside for 20 minutes, until they get sweaty. Pat-dry the slices with a paper towel and season with pepper.
Make the cheesy bit: add all the cheeses to a deep bowl, followed by the egg and basil. Stir well. Our goal is the consistency of mayonnaise or sour cream.
Set the oven to 150, and cook the eggplant slices for 20 minutes. Take them out and allow to cool slightly.
Each slice will need roughly a tablespoon of the cheese mix. Start rolling them up.