In the cozy, eclectic kitchen of Leo and Maya, a dynamic duo known for their adventurous spirits and love for keto cuisine, a culinary challenge was about to unfold. With the summer’s end nearing, their garden boasted an abundance of ripe, plump eggplants begging to be transformed into a dish as bold and vibrant as the couple’s personalities. Thus, the quest to create the ultimate Completely Keto Spicy Eggplant began.
Leo, with a penchant for heat, and Maya, with a knack for blending spices, embarked on this kitchen adventure with gusto. They decided that their creation would not only highlight the velvety texture of eggplant but also pack a punch of flavors to tantalize the taste buds of their keto-loving friends.
As they danced around the kitchen, olive oil sizzled in the pan, eagerly awaiting the arrival of the star ingredient. Leo, with a mischievous twinkle in his eye, liberally sprinkled cayenne pepper onto the eggplant, while Maya countered with her favorite, earthy cumin, creating a spice blend that promised to be both fiery and fragrant. The minced garlic added a pungent kick, and the Pink Himalayan Salt brought out the depth of all the flavors, marrying them together in spicy harmony.
The result was a dish that was as much a testament to their culinary creativity as it was to their partnership—Completely Keto Spicy Eggplant that was smoky, spicy, and utterly irresistible. Served as a side at their end-of-summer gathering, it became an instant hit, sparking both admiration and a bit of friendly competition among their friends.
Leo and Maya’s kitchen experiment was more than just a successful quest for a new recipe; it was a celebration of their shared love for food, exploration, and the joy of bringing people together through unique, flavorful dishes that stayed true to their keto journey. The Completely Keto Spicy Eggplant was not just a dish; it was a memory, a story of love, friendship, and the endless possibilities that lie in a single eggplant.
Ingredients
- 1 eggplant 1 Large or 2 medium
- 1/2 Cup olive oil
- 2 Tsp cayenne pepper
- 1 Tsp cumin
- 1 1/2 Tsp Pink Himalayan Salt
- 6 cloves Garlic minced finely
Instructions
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Turn on the broiler on your oven setting
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Rinse eggplant
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Slice in thin large round circles
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Place on heavy aluminum foil sheet or large baking tray
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Lay eggplant circles all around on sheet
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Use a baking brush, dip into olive oil and spread oil on each circle evenly
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Place in broiler
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Check broiler after 2 minutes
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The eggplant should be slightly golden and cooked on one side
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Turn over using a large fork
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Broil on other side until golden and cooked
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Remove and place on counter
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Mix all spices in a cup
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Use the baking brush to dip into the spice mixture
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Spread mixture evenly over each slice
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Place all eggplant slices into a glass pyrex container to preserve flavors
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Store in refrigerator up to 3 days
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Serve warm, cold or at room temperature
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This dish is great with hamburgers and other proteins, and adds some real kick & burst of flavors to your meal
