In a quaint neighborhood where aromatic spices wafted through the air and every meal felt like a journey, my affection for eggplant had me wandering through farmers’ markets and leafing through cookbooks, in search of a dish that would celebrate this beloved vegetable. It was during one such culinary expedition that inspiration struck, leading to the creation of Completely Keto Mediterranean Oven Baked Eggplant.
Transforming my kitchen into a Mediterranean atelier, where the colors and scents spoke of sun-drenched shores and bustling markets, I embarked on crafting a dish that would do justice to the humble eggplant. The process was a ritual, a dance of flavors and textures, each step drawing me closer to the vision of a perfect eggplant dish.
As it baked, the eggplant’s transformation was a delight to witness, a metamorphosis of simple ingredients into a dish that was a tapestry of taste and tradition. The Completely Keto Mediterranean Oven Baked Eggplant was more than a culinary creation; it was the culmination of a quest, a dish that brought the essence of Mediterranean kitchens to my table, and a celebration of an ingredient that, in its simplicity, held a world of possibilities.
Ingredients
- 3 eggplants
- 2 Tbsp lemon juice
- 2 Tbsp cilantro
- 1/2 tsp Pink Himalayan Salt
- a pinch of black pepper
- 1 large tomato chopped
- Extra virgin olive oil for garnish
Instructions
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Place the eggplants on an open flame for about 20 minutes in total while turning a few times to fully soften.
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Cover the eggplant in a bowl with plastic wrap until it cools. Then peel the skin with the stem intact.
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Mix all the other ingredients not for garnish in a bowl.
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Add the eggplants into the bowl or marinate in a container for minimum 10 minutes. The longer the better for up to 3 days.
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Preheat oven to 400 degrees. Put eggplant in for 4 minutes.
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Serve eggplant on plate and garnish with the oil and tomato.
Recipe Notes
