35+ Easy Friday Paleo Eggplant Recipes to Spice Up Your Night Dinner

Are you over 35 and looking to embrace a healthier lifestyle without compromising on flavor?

The Paleo diet offers a fantastic way to eat clean, nourish your body, and still enjoy mouthwatering meals.

One ingredient that works wonders within the Paleo framework is eggplant, a versatile vegetable packed with nutrients.

Whether you’re a seasoned Paleo eater or just starting your health journey, these 35+ Paleo-friendly eggplant recipes are perfect for a Friday night meal or anytime you crave a delicious, wholesome dish.

From savory bites to hearty mains, there’s something to satisfy every taste!

35+ Easy Friday Paleo Eggplant Recipes to Spice Up Your Night Dinner

Incorporating eggplant into your Paleo diet not only elevates your meals but also introduces you to a variety of textures and flavors that keep your weekly menu exciting. With over 35 recipes to explore, there’s no shortage of creativity in the kitchen.

So, whether you’re winding down from a busy week or preparing for a weekend gathering, these Paleo eggplant dishes will surely impress.

So grab your apron, dive into these recipes, and let your taste buds enjoy the goodness of eggplant, all while sticking to your health goals!

Grilled Paleo Eggplant with Garlic and Herb Marinade

This grilled eggplant recipe is perfect for a light and flavorful lunch. The garlic and herb marinade enhances the natural flavor of the eggplant, making it a delicious option for those following a paleo, low-carb, or keto diet. Grilled to perfection, this dish offers a smoky,
Ingredients:

• 2 medium eggplants, sliced into ½-inch rounds
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium-high heat.
2. In a small bowl, whisk together olive oil, lemon juice, garlic, rosemary, thyme, salt, and pepper.
3. Brush the eggplant slices on both sides with the marinade. Let them sit for 10-15 minutes to absorb the flavors.
4. Place the eggplant slices on the grill and cook for about 4-5 minutes per side or until tender and grill marks appear.
5. Once grilled, remove the eggplant from the grill and drizzle with any leftover marinade.
6. Serve with a side salad or as a topping for grilled chicken or fish.

This grilled paleo eggplant dish is not only flavorful but also incredibly versatile. The herbs and garlic infuse the eggplant with a rich taste that makes it a perfect standalone lunch or an accompaniment to a protein. Whether you’re following a keto or paleo diet, this recipe provides a healthy, low-carb, and satisfying meal that’s easy to prepare and packed with antioxidants and nutrients.

Paleo Eggplant Parmesan (Keto-Friendly)

A paleo and keto-friendly twist on the classic eggplant Parmesan, this recipe skips the breadcrumbs and gluten, focusing on the rich, savory flavor of baked eggplant with a zesty marinara sauce and plenty of melty cheese. It’s an ideal choice for a satisfying low-carb lunch while still giving you the comfort of a familiar dish.

Ingredients:

• 2 medium eggplants, sliced into ½-inch thick rounds
• 1 cup almond flour
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 large eggs, beaten
• 2 cups homemade or sugar-free marinara sauce
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Olive oil for greasing

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a shallow bowl, mix almond flour, garlic powder, oregano, salt, and pepper.
3. Dip each eggplant slice into the beaten eggs and then coat in the almond flour mixture.
4. Heat a pan over medium heat and lightly grease with olive oil. Fry the eggplant slices in batches for 2-3 minutes on each side until golden brown, then transfer them to a baking sheet.
5. Top each slice of fried eggplant with a spoonful of marinara sauce, followed by a sprinkle of mozzarella and Parmesan cheese.
6. Bake for 10-12 minutes until the cheese is bubbly and slightly golden.
7. Serve with fresh basil for garnish.

This Paleo Eggplant Parmesan is a crowd-pleaser for anyone craving comfort food while staying low-carb and keto-friendly. The combination of crispy eggplant, savory marinara, and melted cheese offers all the flavors you love without the added carbs. It’s an excellent choice for a hearty lunch that feels indulgent but fits perfectly into a healthy eating plan. Plus, it’s easy to prep and bake for a deliciously satisfying meal.

Paleo Eggplant and Ground Beef Skillet

This one-pan skillet meal combines the earthy flavors of eggplant with the rich protein of ground beef, making for a hearty and filling low-carb lunch. The addition of onions, garlic, and spices provides an aromatic depth, while the zucchini and eggplant add a satisfying texture. It’s quick to prepare and perfect for meal prepping for busy days.

Ingredients:

• 1 lb ground beef (grass-fed, if preferred)
• 1 large eggplant, diced
• 1 medium zucchini, diced
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tsp cumin
• 1 tsp paprika
• ½ tsp cinnamon
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced onion and garlic, cooking until softened, about 2-3 minutes.
2. Add the ground beef to the skillet and cook until browned, breaking it apart as it cooks.
3. Stir in the cumin, paprika, cinnamon, salt, and pepper, allowing the spices to cook for 1 minute.
4. Add the diced eggplant and zucchini to the skillet, stirring to combine. Cook for 5-7 minutes until the vegetables are tender and the eggplant is soft.
5. Adjust seasoning to taste, then garnish with fresh parsley before serving.
6. Enjoy immediately or store for meal prep.

This Paleo Eggplant and Ground Beef Skillet is a quick and satisfying meal that combines the benefits of protein and vegetables. With its rich flavors and versatility, it’s a great choice for anyone following a keto or paleo lifestyle. The combination of spices and tender vegetables creates a savory dish that works perfectly as a filling lunch or dinner. It’s easy to make and keeps well, making it ideal for meal prepping!

Paleo Eggplant Stir-Fry with Coconut Aminos

This Paleo Eggplant Stir-Fry is a quick and flavorful dish that’s perfect for a low-carb lunch. By using coconut aminos instead of soy sauce, the dish stays paleo-friendly while offering a savory umami flavor. The stir-fried eggplant pairs well with bell peppers, onions, and zucchini, creating a colorful and nutrient-packed meal that’s both filling and healthy.

Ingredients:

• 2 medium eggplants, sliced into half-moons
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 zucchini, sliced into half-moons
• 2 tbsp coconut oil
• 3 tbsp coconut aminos
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 garlic cloves, minced
• 1-inch piece of fresh ginger, grated
• Salt and pepper to taste
• Sesame seeds for garnish (optional)

Instructions:

1. Heat coconut oil in a large skillet or wok over medium heat. Add the garlic and ginger, and sauté for 1-2 minutes until fragrant.
2. Add the sliced eggplant to the skillet and cook for 5-7 minutes, stirring occasionally, until the eggplant starts to soften.
3. Add the bell peppers and zucchini to the pan, and continue stir-frying for another 5-7 minutes, until the vegetables are tender but still crisp.
4. Stir in the coconut aminos, rice vinegar, sesame oil, salt, and pepper. Cook for another 2 minutes until the sauce coats the vegetables evenly.
5. Serve with a sprinkle of sesame seeds for added crunch and flavor.

This Paleo Eggplant Stir-Fry is a delicious, quick, and healthy meal that packs in a variety of textures and flavors. The coconut aminos provide a savory base for the stir-fried eggplant, and the vegetables offer a perfect balance of sweetness and crunch. It’s a light, yet satisfying lunch that can be easily customized with your favorite veggies or proteins, making it an ideal choice for a low-carb or keto-friendly meal.

Baked Paleo Eggplant with Ground Turkey and Spinach

A hearty and nutritious dish, this Baked Paleo Eggplant with Ground Turkey and Spinach combines lean protein and leafy greens for a satisfying low-carb lunch. The tender eggplant serves as the perfect base for the savory turkey and spinach filling, which is baked to
Ingredients:

• 2 medium eggplants, halved
• 1 lb ground turkey
• 2 cups fresh spinach, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp red pepper flakes (optional)
• 1 tbsp olive oil
• ½ cup shredded mozzarella cheese (optional)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Scoop out the flesh of the eggplant halves, leaving about ½-inch of the shell intact. Set aside the scooped-out flesh for later.
3. Heat olive oil in a skillet over medium heat. Add the onion and garlic, cooking for 3-4 minutes until softened.
4. Add the ground turkey to the skillet and cook, breaking it up with a spoon until browned.
5. Stir in the spinach, oregano, basil, red pepper flakes (if using), salt, and pepper. Cook until the spinach wilts, about 2-3 minutes.
6. Scoop the turkey-spinach mixture into the hollowed-out eggplant halves and place them on a baking sheet.
7. If using cheese, sprinkle mozzarella over the top of each stuffed eggplant half.
8. Bake for 25-30 minutes, until the eggplant is tender and the filling is heated through.
9. Serve warm and enjoy!

This Baked Paleo Eggplant with Ground Turkey and Spinach is a perfect, hearty low-carb lunch option that provides plenty of protein and healthy fats. The combination of the turkey, spinach, and eggplant creates a balanced and flavorful dish, while the optional cheese adds a creamy richness. It’s a great choice for anyone looking for a keto or paleo meal that is both filling and nourishing, with minimal preparation required.

Paleo Eggplant Frittata

A Paleo Eggplant Frittata is a great way to incorporate eggplant into a light, low-carb lunch. This recipe features eggs, eggplant, and other nutritious vegetables like bell peppers, onions, and spinach. It’s easy to prepare and can be made in advance for meal prep, making it perfect for busy days while keeping your lunch healthy and low-carb.

Ingredients:

• 1 medium eggplant, diced
• 6 large eggs
• 1 cup spinach, chopped
• ½ cup red bell pepper, diced
• ½ cup onion, diced
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil, chopped for garnish

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Heat olive oil in a large oven-safe skillet over medium heat. Add the diced eggplant, cooking for 5-7 minutes until soft and slightly golden.
3. Add the diced onion and bell pepper to the skillet, and cook for an additional 3-4 minutes until softened.
4. Stir in the spinach and cook for 1-2 minutes until wilted.
5. In a separate bowl, whisk the eggs with oregano, salt, and pepper. Pour the egg mixture over the cooked vegetables in the skillet.
6. Cook over medium heat for 3-4 minutes, allowing the edges to set. Then transfer the skillet to the oven and bake for 10-15 minutes, or until the frittata is fully set and golden on top.
   This Paleo Eggplant Frittata is a versatile and delicious dish that makes a great low-carb lunch. It’s a one-pan meal that’s simple to prepare and packed with flavor. The eggplant adds a rich, meaty texture, while the eggs provide a satisfying base. The frittata is also a fantastic meal prep option, as it can be stored in the fridge for several days. Whether you enjoy it warm or cold, it’s a filling and healthy meal that’s perfect for any paleo or keto diet.

Paleo Eggplant and Chicken Stir-Fry

This Paleo Eggplant and Chicken Stir-Fry is a savory, low-carb dish that combines tender chicken breast with the earthy flavor of eggplant. The addition of fresh vegetables and a simple coconut aminos-based sauce makes this meal flavorful and satisfying, perfect for anyone looking for a quick and healthy lunch. It’s an easy stir-fry that’s both paleo and keto-friendly, offering plenty of protein and healthy fats.

Ingredients:

• 2 chicken breasts, thinly sliced
• 2 medium eggplants, cut into cubes
• 1 red bell pepper, thinly sliced
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 2 tbsp coconut oil
• 3 tbsp coconut aminos
• 1 tbsp apple cider vinegar
• 1 tbsp sesame oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large skillet or wok over medium-high heat. Add the chicken slices and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the garlic, onion, and bell pepper. Sauté for 2-3 minutes until softened.
3. Add the cubed eggplant to the pan and cook for 5-7 minutes, stirring occasionally, until the eggplant becomes tender and starts to brown.
4. Stir in the coconut aminos, apple cider vinegar, sesame oil, salt, and pepper. Add the cooked chicken back into the pan and toss to combine.
5. Cook for another 2-3 minutes until everything is well mixed and heated through.
6. Garnish with fresh cilantro and serve immediately.

This Paleo Eggplant and Chicken Stir-Fry is a fantastic option for a quick, flavorful, and satisfying lunch. The combination of chicken, eggplant, and vegetables makes this dish rich in protein, fiber, and healthy fats, while the coconut aminos-based sauce offers a savory umami flavor. It’s an excellent choice for anyone following a paleo or keto diet, providing a filling, low-carb, and nutrient-dense meal that’s easy to prepare and enjoy.

Paleo Eggplant Lasagna (Keto-Friendly)

This Paleo Eggplant Lasagna is a healthier alternative to traditional lasagna, featuring thinly sliced eggplant as a substitute for pasta. Layered with a rich tomato sauce, ground beef, and melted cheese, it’s a satisfying low-carb and keto-friendly meal that still delivers all the flavors of classic lasagna. It’s perfect for a comforting lunch or dinner without the added carbs.

Ingredients:

• 2 large eggplants, sliced into thin rounds
• 1 lb ground beef (or turkey)
• 2 cups homemade or sugar-free marinara sauce
• 1 cup ricotta cheese (or dairy-free option)
• 1 ½ cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp dried oregano
• 1 tsp dried basil
• 2 cloves garlic, minced
• Olive oil for drizzling
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the eggplants into thin rounds, then lay them out on a baking sheet. Drizzle with olive oil and bake for 10-15 minutes, flipping halfway through, until softened and lightly golden.
3. In a large skillet, cook the ground beef over medium heat, breaking it up as it cooks. Add the garlic and cook for another minute until fragrant.
4. Stir in the marinara sauce, oregano, basil, salt, and pepper. Let it simmer for 10-15 minutes until the sauce thickens and the flavors meld.
5. In a baking dish, layer the eggplant slices, ground beef mixture, ricotta cheese, and mozzarella cheese. Repeat the layers until all ingredients are used, ending with a layer of mozzarella and Parmesan cheese on top.
6. Bake the lasagna for 25-30 minutes until the cheese is melted and bubbly.
7. Let it cool for a few minutes before serving.

This Paleo Eggplant Lasagna is a comforting, hearty, and low-carb alternative to traditional lasagna. By replacing pasta with eggplant, it maintains the same delicious layers and rich flavors while keeping it paleo and keto-friendly. The combination of ground beef, marinara sauce, and melted cheese creates a satisfying meal that can be enjoyed for lunch or dinner. Plus, it’s a great way to sneak in some extra veggies while sticking to your dietary goals.

Paleo Stuffed Eggplant with Ground Lamb and Herbs

This Paleo Stuffed Eggplant with Ground Lamb and Herbs is a flavorful and filling low-carb dish that combines tender roasted eggplant with a savory lamb filling. The ground lamb is cooked with onions, garlic, and fresh herbs, creating a fragrant stuffing that complements the soft eggplant. This dish is perfect for a paleo or keto lunch and makes a great meal prep option.

Ingredients:

• 2 medium eggplants, halved and hollowed out
• 1 lb ground lamb
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp olive oil
• 1 tbsp tomato paste
• 1/4 cup chicken broth
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the eggplants in half lengthwise and scoop out the flesh, leaving about a ½-inch border. Drizzle the eggplant halves with olive oil, sprinkle with salt, and place them on a baking sheet. Roast for 20-25 minutes, until tender.
3. While the eggplant roasts, heat olive oil in a large skillet over medium heat. Add the onion and garlic, cooking until softened, about 3-4 minutes.
4. Add the ground lamb to the skillet, breaking it up as it cooks. Add the rosemary, thyme, tomato paste, and chicken broth. Simmer for 5-7 minutes until the lamb is cooked through and the mixture thickens. Season with salt and pepper to taste.
5. Once the eggplant halves are tender, remove them from the oven and fill them with the lamb mixture.
6. Return the stuffed eggplants to the oven and bake for an additional 10-15 minutes, until everything is hot and slightly browned.
7. Garnish with fresh parsley before serving.

This Paleo Stuffed Eggplant with Ground Lamb and Herbs is a flavorful, filling meal that’s perfect for those following a low-carb or keto diet. The roasted eggplant provides a soft, savory base for the rich and aromatic lamb stuffing, making it a satisfying and nutrient-dense lunch. The fresh herbs bring depth to the dish, and it’s a great way to incorporate more protein and vegetables into your diet. Whether enjoyed fresh or as a meal prep option, this dish is sure to please.

Paleo Eggplant and Shrimp Skillet

This Paleo Eggplant and Shrimp Skillet is a quick and delicious meal that combines tender shrimp with roasted eggplant and a savory garlic-lemon sauce. It’s a perfect low-carb, keto-friendly option for lunch, full of healthy fats and protein. The freshness of the shrimp
Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 medium eggplants, diced
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1 lemon, juiced and zested
• 1 tsp paprika
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced eggplant and cook for 5-7 minutes, stirring occasionally, until softened and golden brown. Remove from the skillet and set aside.
2. In the same skillet, heat the remaining olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until they turn pink and opaque.
3. Add the garlic, paprika, oregano, salt, and pepper to the shrimp and stir to coat. Cook for another minute, allowing the garlic to become fragrant.
4. Return the cooked eggplant to the skillet and add the lemon juice and zest. Toss everything together and cook for an additional 1-2 minutes to combine the flavors.
5. Garnish with fresh parsley and serve immediately.

This Paleo Eggplant and Shrimp Skillet is a flavorful and easy dish that’s perfect for a quick lunch. The combination of shrimp and eggplant offers a variety of textures and flavors, while the garlic and lemon add a zesty, aromatic finish. It’s low in carbs and rich in protein, making it a fantastic choice for anyone on a paleo or keto diet. This dish can be enjoyed on its own or paired with a side salad for a complete, nourishing meal.

Paleo Eggplant and Avocado Salad

This Paleo Eggplant and Avocado Salad is a refreshing and nutrient-packed meal that combines the smoky flavor of roasted eggplant with creamy avocado and fresh veggies. It’s a light yet filling lunch option, perfect for those looking for a low-carb and keto-friendly salad. The tangy lemon dressing ties the flavors together, making this dish vibrant and satisfying.

Ingredients:

• 2 medium eggplants, cubed
• 1 ripe avocado, diced
• 1 cucumber, diced
• 1 pint cherry tomatoes, halved
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp fresh mint, chopped
• Salt and pepper to taste
• 2 tbsp fresh cilantro for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the eggplant cubes in olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer. Roast for 20-25 minutes, flipping halfway through, until tender and slightly browned.
3. Once the eggplant has cooled slightly, combine it with the diced avocado, cucumber, and cherry tomatoes in a large bowl.
4. Drizzle with lemon juice and sprinkle with fresh mint, salt, and pepper. Toss everything together gently.
5. Garnish with fresh cilantro before serving.

This Paleo Eggplant and Avocado Salad is a delicious and light meal that’s packed with healthy fats, fiber, and antioxidants. The creamy avocado pairs wonderfully with the roasted eggplant, while the fresh veggies add crunch and color to the dish. The lemon dressing gives it a tangy kick, making this salad a refreshing and satisfying choice for a paleo or keto lunch. It’s perfect for meal prep, too, as it holds up well in the fridge for a couple of days.

Paleo Eggplant and Zucchini Noodles Stir-Fry

This Paleo Eggplant and Zucchini Noodles Stir-Fry is a creative low-carb twist on classic stir-fried noodles. By using zucchini noodles and eggplant as a base, this dish is light yet full of flavor, making it perfect for a paleo or keto lunch. Packed with fresh vegetables and
Ingredients:

• 2 medium eggplants, sliced into half-moons
• 2 zucchinis, spiralized into noodles
• 1 red bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 2 tbsp coconut oil
• 3 tbsp coconut aminos
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp fresh ginger, grated
• Salt and pepper to taste
• Sesame seeds for garnish (optional)

Instructions:

1. Heat coconut oil in a large skillet or wok over medium-high heat. Add the eggplant and cook for 5-7 minutes, stirring occasionally, until the eggplant softens and becomes golden.
2. Add the onion, bell pepper, and zucchini noodles to the skillet and cook for another 4-5 minutes, stirring gently to avoid breaking the zucchini noodles.
3. Stir in the coconut aminos, rice vinegar, sesame oil, ginger, salt, and pepper. Cook for an additional 2 minutes, allowing the sauce to coat the vegetables evenly.
4. Garnish with sesame seeds, if desired, and serve immediately.

This Paleo Eggplant and Zucchini Noodles Stir-Fry is an inventive, light, and flavorful lunch option that satisfies your cravings without the carbs. The zucchini noodles provide a fresh, crunchy base, while the eggplant and bell pepper add richness and texture. The coconut aminos-based sauce brings a savory umami flavor that ties everything together. It’s an easy, quick, and healthy meal that works perfectly for anyone following a paleo or keto diet, making it an ideal choice for a nutritious lunch.

Paleo Eggplant and Beef Kofta

Paleo Eggplant and Beef Kofta is a flavorful and filling dish that combines ground beef with roasted eggplant and spices, shaped into meatballs and baked until golden. This is a great low-carb, keto-friendly lunch option that’s packed with protein and healthy fats. The warm spices in the kofta pair perfectly with the smoky flavor of the eggplant, making this a savory, satisfying meal.

Ingredients:

• 1 lb ground beef
• 1 medium eggplant, roasted and mashed
• 1 small onion, grated
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp paprika
• 1 tbsp fresh parsley, chopped
• 1 egg
• Salt and pepper to taste
• Olive oil for brushing

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Roast the eggplant by piercing it with a fork and placing it on a baking sheet. Roast for 25-30 minutes until the eggplant is tender and the skin is charred. Let it cool slightly, then scoop out the flesh and mash it.
3. In a large bowl, combine the ground beef, mashed eggplant, grated onion, garlic, cumin, coriander, paprika, parsley, egg, salt, and pepper. Mix well until fully combined.
4. Form the mixture into small oblong meatballs (kofta) and place them on a baking sheet lined with parchment paper.
5. Brush the kofta with olive oil and bake for 20-25 minutes, turning halfway through, until they are golden and cooked through.
6. Serve warm, garnished with additional parsley if desired.

These Paleo Eggplant and Beef Kofta are a flavorful, savory lunch option that is both satisfying and full of healthy fats and protein. The combination of roasted eggplant and beef creates a deliciously tender and juicy texture, while the warm spices give the dish a rich, aromatic flavor. Whether served on their own, with a side salad, or wrapped in lettuce for a low-carb wrap, these kofta are a versatile meal that fits well into a paleo or keto diet.

Paleo Eggplant and Sweet Potato Hash

This Paleo Eggplant and Sweet Potato Hash is a hearty and colorful dish that’s perfect for lunch. The roasted eggplant and sweet potato cubes are sautéed with onions, garlic, and bell peppers, making a filling and nutritious low-carb meal. It’s a great way to enjoy the rich flavors of eggplant while incorporating the sweetness of roasted sweet potatoes.

Ingredients:

• 2 medium eggplants, peeled and cubed
• 2 medium sweet potatoes, peeled and cubed
• 1 red bell pepper, diced
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp paprika
• ½ tsp ground turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the eggplant and sweet potato cubes in 1 tablespoon of olive oil, paprika, turmeric, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and golden.
3. While the vegetables are roasting, heat the remaining olive oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic, and sauté for 5-7 minutes until softened.
4. Once the eggplant and sweet potatoes are roasted, add them to the skillet and stir to combine with the onions and bell peppers. Cook for an additional 3-4 minutes, letting the flavors meld.
5. Garnish with fresh cilantro before serving.

The Paleo Eggplant and Sweet Potato Hash is a satisfying and colorful dish that combines hearty sweet potatoes with tender eggplant and a mix of aromatic spices. This dish is rich in fiber and healthy fats, making it perfect for a paleo or keto lunch. The roasting method enhances the natural flavors of the vegetables, while the turmeric and paprika give it a warm, savory depth. It’s an easy and nourishing meal that can be enjoyed on its own or served with a protein of choice.

Paleo Eggplant and Coconut Curry

This Paleo Eggplant and Coconut Curry is a rich and aromatic dish, featuring tender eggplant simmered in a fragrant coconut milk base with spices like cumin, coriander, and turmeric. It’s a flavorful and satisfying low-carb lunch option that’s both comforting and nourishing. The creamy coconut sauce pairs wonderfully with the earthy eggplant, creating a meal that is hearty yet light.

Ingredients:

• 2 medium eggplants, cubed
• 1 can (14 oz) full-fat coconut milk
• 1 tbsp coconut oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric
• 1 tsp curry powder
• 1 tbsp fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Heat the coconut oil in a large skillet or pot over medium heat. Add the onion, garlic, and ginger, and sauté for 3-4 minutes until softened and fragrant.
2. Add the cubed eggplant to the skillet and cook for 5-7 minutes until it starts to soften.
3. Stir in the cumin, coriander, turmeric, curry powder, salt, and pepper. Cook for another minute to release the flavors of the spices.
4. Pour in the coconut milk, bring the mixture to a simmer, and cook for 15-20 minutes, stirring occasionally, until the eggplant is tender and the curry has thickened slightly.
5. Garnish with fresh cilantro and serve warm.

This Paleo Eggplant and Coconut Curry is a comforting, creamy, and flavorful meal that’s perfect for a low-carb or keto lunch. The rich coconut milk sauce creates a luxurious texture that pairs perfectly with the earthy eggplant, while the spices add warmth and depth. This dish is not only filling but also nutrient-dense, making it a great option for anyone following a paleo or keto lifestyle. Enjoy it on its own or pair it with a side of cauliflower rice for a complete meal.’

Note: More recipes are coming soon