Harlan Kilstein’s Completely Keto Mediterranean Oven Baked Eggplant

Harlan Kilstein's Completely Keto Mediterranean Oven Baked Eggplant

Course: Main Course
Cuisine: Mediterranean
Keyword: keto mediterranean oven baked eggplant, mediterranean oven baked eggplant
Servings: 4 people


  • 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


  1. Place the eggplants on an open flame for about 20 minutes in total while turning a few times to fully soften.

  2. Cover the eggplant in a bowl with plastic wrap until it cools. Then peel the skin with the stem intact.

  3. Mix all the other ingredients not for garnish in a bowl.

  4. Add the eggplants into the bowl or marinate in a container for minimum 10 minutes. The longer the better for up to 3 days.

  5. Preheat oven to 400 degrees. Put eggplant in for 4 minutes.

  6. Serve eggplant on plate and garnish with the oil and tomato.

Recipe Notes


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