Keto Eggplant Recipes|Keto Eggplant Curry|Keto Eggplant Stir Fry|Keto curries
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Recipes in this Video
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Eggplant, known as baingan in India, is a staple in many regional cuisines. This keto-friendly fry is a delightful twist on traditional eggplant dishes, offering a crispy texture while adhering to low-carb diets. Often enjoyed as a snack or side dish, it showcases the versatility of eggplant and has gained popularity in modern cooking, especially among health-conscious eaters.
Ingredients
- ●eggplant
- ●almond flour
- ●coconut flour
- ●eggs
- ●garlic powder
- ●onion powder
- ●cumin
- ●coriander
- ●turmeric
- ●red chili powder
- ●salt
- ●black pepper
- ●oil
Instructions
- 1Slice eggplant into thin rounds and sprinkle with salt; let sit for 30 minutes to draw out moisture.
- 2Rinse eggplant slices under cold water and pat dry with paper towels.
- 3In a bowl, mix almond flour, coconut flour, garlic powder, onion powder, cumin, coriander, turmeric, red chili powder, salt, and black pepper.
- 4In another bowl, whisk eggs until frothy.
- 5Dip each eggplant slice into the egg mixture, then coat with the flour mixture, pressing lightly to adhere.
- 6Heat oil in a frying pan over medium heat until shimmering.
- 7Fry the coated eggplant slices in batches until golden brown, about 3-4 minutes per side.
- 8Remove from the pan and drain on paper towels to absorb excess oil.
- 9Serve hot as a side dish or snack.
Ingredient Alternatives
almond flour
Healthier: coconut flour
Cheaper: ground sunflower seeds
Ground sunflower seeds provide a nut-free alternative.
coconut flour
Healthier: almond flour
Cheaper: all-purpose flour
All-purpose flour is more widely available and less expensive.
eggs
Cheaper: flaxseed meal + water
Flaxseed meal is a vegan alternative for binding.
oil
Healthier: avocado oil
Cheaper: vegetable oil
Vegetable oil is usually less expensive.
Techniques
frying
Equipment
cutting boardknifemixing bowlsfrying panspatulapaper towels
🌶️🌶️🌶️Mediumnutseggs
Also Known As
Baingan FryEggplant Fritters
veganplant-baseddairy-freeegg-freegluten-freelow-carbketopaleo
Baingan ka Bharta is a traditional Indian dish made from roasted eggplant, often enjoyed with flatbreads or rice.
Ingredients
- ●2 medium-sized eggplants (baingan)
- ●2 tablespoons olive oil
- ●1 teaspoon cumin seeds
- ●1 medium onion, finely chopped
- ●2 green chilies, finely chopped
- ●1 tablespoon ginger-garlic paste
- ●2 medium tomatoes, finely chopped
- ●1/2 teaspoon turmeric powder
- ●1 teaspoon red chili powder
- ●1 teaspoon garam masala
- ●Salt to taste
- ●Fresh coriander leaves for garnish
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Prick the eggplants with a fork and place them on a baking sheet. Roast in the oven for about 30-40 minutes until the skin is charred and the flesh is soft.
- 3Remove the eggplants from the oven and let them cool. Once cool, peel off the charred skin and mash the flesh. Set aside.
- 4In a pan, heat olive oil over medium heat. Add cumin seeds and let them splutter.
- 5Add the chopped onions and green chilies to the pan. Sauté until the onions are translucent.
- 6Stir in the ginger-garlic paste and cook for another minute until fragrant.
- 7Add the chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and the oil starts to separate from the mixture.
- 8Add the mashed eggplant to the pan and mix well. Cook for about 5-7 minutes, stirring occasionally.
- 9Sprinkle garam masala over the mixture and stir to combine. Cook for another 2 minutes.
- 10Garnish with fresh coriander leaves before serving.
Equipment
OvenBaking sheetPanSpatulaKnifeCutting board
🌶️🌶️🌶️Low
gluten-freelow-carb
Ingredients
- ●2 medium eggplants, diced
- ●1 bell pepper, sliced
- ●1 medium onion, sliced
- ●3 cloves garlic, minced
- ●1 inch ginger, minced
- ●2 tbsp olive oil
- ●2 tbsp soy sauce
- ●1 tsp sesame oil
- ●1/2 tsp red pepper flakes
- ●Salt to taste
- ●Pepper to taste
- ●2 green onions, chopped for garnish
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add the minced garlic and ginger, sauté for about 1 minute until fragrant.
- 3Add the sliced onion and bell pepper, and cook until they start to soften, about 3-4 minutes.
- 4Stir in the diced eggplant and cook for another 5-7 minutes, stirring occasionally, until the eggplant is tender.
- 5Add soy sauce, sesame oil, red pepper flakes, salt, and pepper. Mix well to combine.
- 6Cook for an additional 2-3 minutes to allow the flavors to meld.
- 7Remove from heat and garnish with chopped green onions before serving.
Equipment
Large skilletSpatulaKnifeCutting board
🌶️🌶️🌶️Low
Ingredients
- ●2 medium eggplants
- ●1 cup almond flour
- ●1/2 cup unsweetened shredded coconut
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp garlic powder
- ●1/2 tsp paprika
- ●1/4 cup peanut butter
- ●1/4 cup chopped peanuts
- ●2 eggs
- ●1/4 cup olive oil
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Slice the eggplants into 1/4 inch thick rounds and sprinkle with salt. Let them sit for 15 minutes to draw out moisture.
- 3In a bowl, mix almond flour, shredded coconut, black pepper, garlic powder, and paprika.
- 4In another bowl, beat the eggs.
- 5Rinse the eggplant slices and pat them dry with a paper towel.
- 6Dip each eggplant slice into the beaten eggs, then coat with the almond flour mixture, pressing gently to adhere.
- 7Place the coated eggplant slices on a baking sheet lined with parchment paper.
- 8Drizzle olive oil over the eggplant slices.
- 9Bake in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and crispy.
- 10In a small bowl, mix peanut butter with a little warm water to thin it out for drizzling.
- 11Once the eggplant fries are done, remove them from the oven and drizzle with the peanut butter mixture and sprinkle with chopped peanuts before serving.
Equipment
baking sheetparchment papermixing bowlswhisk
veganplant-baseddairy-freeegg-freegluten-freenut-freesoy-freeketo
Ingredients
- ●2 medium eggplants
- ●1/4 cup tahini
- ●2 cloves garlic, minced
- ●2 tbsp lemon juice
- ●1/4 cup olive oil
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp cumin
- ●1/4 tsp paprika
- ●Fresh parsley for garnish
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Cut the eggplants in half lengthwise and score the flesh with a knife.
- 3Drizzle olive oil over the cut sides and sprinkle with salt and pepper.
- 4Place the eggplants cut side down on a baking sheet and roast for 30-35 minutes until soft.
- 5Remove from the oven and let cool slightly before scooping out the flesh into a bowl.
- 6Add tahini, minced garlic, lemon juice, cumin, and paprika to the eggplant flesh and mix well.
- 7Drizzle in the remaining olive oil and blend until smooth using a fork or food processor.
- 8Taste and adjust seasoning if necessary.
- 9Transfer the dip to a serving bowl and garnish with fresh parsley.
- 10Serve with vegetable sticks or keto-friendly crackers.
Equipment
baking sheetknifemixing bowlfork or food processor
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