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.

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Roasted Eggplant Appetizer: A Low Carb Mediterranean Feast

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STEP 1

Score the eggplants inside without piercing the skin. Avoid holding the eggplant in the hand while scoring to prevent wounds. false

STEP 2

The eggplant flesh should open up if it's properly scored. Keep it open to add in the olive oil. false

STEP 3

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. false

STEP 4

For a mild flavor, add garlic cloves drizzled with olive oil and roast in a 350F oven for 30 minutes. false

STEP 5

Mash the burrata by using a butter knife. It should be small enough to be eaten easily with the roasted eggplant appetizer. false

STEP 6

Scoop out the eggplant flesh into a large bowl. Mash the eggplants with spoon or butter knife to reduce the chunks into smaller pieces. false

COOK TIME:

TOTAL TIME:

INGREDIENTS Eggplants  Olive oil  Garlic cloves  Lemon  Cilantro  Burrata 30 mins 55 mins Chili powder Ground cumin Cured olives  Salt & pepper

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STEP-BY-STEP INSTRUCTIONS

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