25+ Healthy Keto Eggplant Avocado Recipes to Try This Season

If you’re following a ketogenic diet, you’re likely always looking for new, creative ways to enjoy low-carb meals that are both nutritious and satisfying.

Keto eggplant avocado recipes are a fantastic option to explore, as they combine the rich, creamy texture of avocado with the savory, hearty flavor of eggplant.

Both ingredients are naturally low in carbs, making them perfect for anyone following a keto lifestyle.

Eggplant is a versatile vegetable that can be used as a substitute for higher-carb ingredients like potatoes or bread, while avocado provides healthy fats that are essential for maintaining ketosis.

Together, they form the foundation of countless keto-friendly dishes, from casseroles and salads to smoothies and meatballs.

Whether you’re craving a savory snack, a filling main dish, or even a light appetizer, these recipes will leave you feeling satisfied without breaking your carb limit.

In this blog article, we’ll explore 25+ keto eggplant avocado recipes that are easy to make, delicious, and perfect for any meal of the day.

Let’s dive into these amazing ideas to help you stay on track with your keto goals.

25+ Healthy Keto Eggplant Avocado Recipes to Try This Season

Incorporating eggplant and avocado into your keto meals offers endless possibilities for delicious, low-carb dishes.

From savory gratins and casseroles to refreshing salads and smoothies, these ingredients are both versatile and full of flavor.

Each recipe in this collection is designed to not only keep you within your carb limits but also provide you with the healthy fats and nutrients needed for sustained energy throughout the day.

By experimenting with these 25+ keto eggplant avocado recipes, you’ll be able to enjoy a wide variety of satisfying, nutritious meals that will keep your taste buds engaged and your keto journey on track.

Don’t be afraid to get creative in the kitchen and make these recipes your own—there’s no limit to the tasty combinations you can create.

Keto Eggplant Avocado Boats

This recipe offers a flavorful and satisfying combination of roasted eggplant and creamy avocado, perfect for anyone on a keto diet. The soft, roasted eggplant serves as a vessel for a refreshing avocado mix, creating a wholesome, low-carb meal or snack that’s rich in healthy fats. The subtle smokiness from roasting the eggplant enhances the creamy texture of the avocado, making every bite a delightful balance of flavors. It’s an excellent choice for those looking for a simple yet filling meal that aligns with keto principles.

Ingredients

• 2 medium eggplants
• 2 ripe avocados, peeled and diced
• 1 tbsp olive oil
• 1/2 red onion, finely chopped
• 1 tbsp fresh lemon juice
• 1 tbsp chopped fresh cilantro
• Salt and pepper, to taste

Instructions

• Preheat the oven to 400°F (200°C).
• Slice the eggplants in half lengthwise and scoop out some of the flesh to create boats.
• Drizzle the eggplant halves with olive oil, and sprinkle with salt and pepper.
• Place the eggplant halves on a baking sheet and roast for 20-25 minutes, or until tender.
• While the eggplants are roasting, combine the diced avocado, red onion, lemon juice, cilantro, salt, and pepper in a bowl.
• Once the eggplant is done, remove from the oven and allow it to cool slightly.
• Spoon the avocado mixture into the roasted eggplant halves, and serve immediately.

This dish serves as both a delicious snack or a light lunch. The roasted eggplant’s savory flavor combined with the rich, creamy avocado offers a perfect contrast in textures. The fresh cilantro and red onion bring an aromatic touch, while the lemon juice provides a zesty lift. It’s a meal that can be easily customized, allowing for variations with different seasonings or toppings like cheese or nuts for an extra crunch. This is an ideal dish for those who want to maintain a keto-friendly lifestyle without sacrificing taste.

Eggplant and Avocado Keto Salad

A refreshing and crunchy salad that combines the creaminess of avocado with the earthy flavor of roasted eggplant, this keto salad is perfect for a light, satisfying lunch or a side dish. The eggplant is roasted to perfection, bringing out its natural sweetness, while the avocado adds a luscious texture. This salad is full of healthy fats, fiber, and low in carbs, making it an ideal choice for those following a ketogenic diet.

Ingredients

• 1 medium eggplant, diced
• 2 ripe avocados, diced
• 1/4 cup olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 1 tbsp fresh basil, chopped
• 1 tbsp lemon juice

Instructions

• Preheat the oven to 400°F (200°C).
• Toss the diced eggplant with olive oil, garlic powder, salt, and pepper.
• Spread the eggplant on a baking sheet and roast for 25 minutes, or until golden and tender.
• In a large bowl, combine the roasted eggplant with the diced avocados, fresh basil, and lemon juice.
• Drizzle with balsamic vinegar and toss gently to mix.
• Adjust the seasoning with salt and pepper to taste and serve.

This keto salad is a great balance of creamy, savory, and slightly tangy elements, thanks to the avocado, eggplant, and balsamic vinegar. It’s easy to prepare and can be enjoyed immediately or stored in the fridge for a day or two. The basil adds a fresh, aromatic note that pairs beautifully with the other ingredients. This salad is a wonderful addition to any keto meal plan, providing healthy fats and minimal carbs in every bite.

Eggplant and Avocado Keto Casserole

This keto casserole is a satisfying, cheesy, and creamy dish that combines the rich flavors of roasted eggplant and ripe avocado. It’s perfect for meal prepping, and each serving is loaded with healthy fats, making it a great option for anyone following a ketogenic diet. The addition of cheese and spices elevates the flavors, creating a comforting meal that is both indulgent and keto-friendly.

Ingredients

• 2 medium eggplants, sliced
• 2 ripe avocados, sliced
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream
• 1 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper, to taste

Instructions

• Preheat the oven to 375°F (190°C).
• Drizzle olive oil over the eggplant slices and season with salt, pepper, and dried oregano.
• Place the eggplant slices on a baking sheet and roast for 20-25 minutes, or until tender and slightly golden.
• In a baking dish, layer the roasted eggplant slices with the sliced avocados.
• Pour heavy cream over the layered vegetables, then sprinkle with mozzarella and Parmesan cheese.
• Bake for another 15-20 minutes, or until the cheese is melted and bubbly.
• Let it cool for a few minutes before serving.

This keto casserole is a perfect example of comfort food done right while staying true to ketogenic principles. The combination of eggplant, avocado, and cheese creates a rich and satisfying dish, while the creamy texture from the avocado and heavy cream makes it feel indulgent. The roasted eggplant adds a savory depth to the casserole, and the melted cheese provides a delicious finishing touch. It’s an excellent dish for meal prep, as it can be stored in the fridge and reheated without losing its flavor or texture. Whether enjoyed as a main dish or a side, this casserole will be a crowd-pleaser for those seeking low-carb options.

Keto Eggplant Avocado Stir Fry

This quick and flavorful keto stir fry combines tender eggplant and creamy avocado with an array of savory seasonings. The stir fry method helps preserve the freshness of the vegetables while adding a touch of caramelization to the eggplant, bringing out its natural sweetness. The avocado adds richness and helps balance the dish with its creamy texture. This recipe is an excellent option for a low-carb dinner or a quick side dish.

Ingredients

• 2 medium eggplants, cut into cubes
• 2 ripe avocados, diced
• 2 tbsp olive oil
• 1/2 onion, thinly sliced
• 2 garlic cloves, minced
• 1 tbsp soy sauce (or coconut aminos for a gluten-free version)
• 1 tsp sesame oil
• Salt and pepper, to taste
• 1 tbsp fresh cilantro, chopped (optional)

Instructions

• Heat the olive oil in a large skillet over medium heat.
• Add the eggplant cubes to the skillet and cook for 8-10 minutes, stirring occasionally, until golden and tender.
• Add the onion and garlic to the skillet and cook for another 3 minutes, until softened.
• Stir in the soy sauce and sesame oil, then season with salt and pepper.
• Add the diced avocados and gently toss to combine.
• Cook for an additional 2-3 minutes, allowing the flavors to meld.
• Garnish with fresh cilantro before serving.

This stir fry is a wonderful combination of textures and flavors, from the soft, caramelized eggplant to the rich, creamy avocado. The soy sauce and sesame oil provide a delicious umami kick, while the avocado softens the dish with its smoothness. It’s a perfect low-carb meal that’s quick to prepare and bursting with flavor. Whether served on its own or as a side dish, it’s sure to become a favorite in any keto kitchen.

Keto Avocado Eggplant Parmesan

This keto-friendly take on the classic eggplant Parmesan uses creamy avocado and a low-carb breadcrumb alternative to make a healthier, yet still indulgent, dish. The eggplant is lightly battered, baked, and topped with a rich avocado sauce, making it a delicious and satisfying option for a keto-friendly Italian-inspired meal. The crispy exterior and creamy avocado interior offer a unique twist on a beloved classic.

Ingredients

• 2 medium eggplants, sliced into 1/2-inch rounds
• 2 ripe avocados
• 1/2 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten
• 1 cup marinara sauce (sugar-free)
• 1/2 cup shredded mozzarella cheese
• 1/4 cup olive oil
• Salt and pepper, to taste

Instructions

• Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
• In a shallow bowl, mix the almond flour and Parmesan cheese.
• Dip each eggplant slice into the beaten egg, then coat in the almond flour mixture.
• Place the coated eggplant slices on the baking sheet and bake for 20 minutes, flipping halfway through.
• While the eggplant is baking, mash the avocados in a bowl and season with salt and pepper.
• Once the eggplant is done, top each slice with a spoonful of mashed avocado and a dollop of marinara sauce.
• Sprinkle with shredded mozzarella cheese and bake for an additional 5 minutes, or until the cheese is melted and bubbly.

This keto eggplant Parmesan is a great alternative for those looking to enjoy a low-carb version of the traditional dish. The almond flour crust gives the eggplant a nice crunch, while the creamy avocado topping adds richness and a unique flavor. The marinara and mozzarella bring everything together, creating a delicious and comforting dish that fits perfectly into a keto lifestyle. It’s a satisfying and flavorful option that will keep you coming back for more.

Keto Eggplant Avocado Tacos

These keto-friendly tacos use eggplant as a low-carb alternative to traditional taco fillings, and avocado adds a creamy and refreshing twist. The eggplant is roasted to perfection, making it tender and flavorful, while the avocado creates a luscious topping that balances the savory spices. This taco recipe is a great way to enjoy all the flavors of a classic taco, without the carbs.

Ingredients

• 2 medium eggplants, sliced into strips
• 2 ripe avocados, mashed
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 8 small lettuce leaves (for taco shells)
• 1 tbsp lime juice
• Fresh cilantro, chopped (optional)

Instructions

• Preheat the oven to 400°F (200°C).
• Toss the eggplant strips in olive oil, cumin, paprika, garlic powder, salt, and pepper.
• Spread the eggplant strips on a baking sheet and roast for 20 minutes, flipping halfway through.
• While the eggplant is roasting, mash the avocados in a bowl and stir in the lime juice, salt, and pepper.
• Once the eggplant is done, assemble the tacos by placing a few strips of eggplant on each lettuce leaf.
• Top with mashed avocado and garnish with fresh cilantro.

These keto eggplant avocado tacos offer a light, flavorful alternative to traditional tacos. The roasted eggplant gives a meaty texture, while the avocado provides a smooth, refreshing topping. The combination of spices makes every bite flavorful, and the lettuce wraps keep the tacos low-carb. Whether you enjoy them for lunch or dinner, these tacos are a satisfying option for anyone on a ketogenic diet.

Keto Eggplant Avocado Soup

This creamy keto soup combines the mild taste of eggplant with the richness of avocado for a velvety, low-carb soup that’s both comforting and nourishing. The eggplant is roasted to bring out its natural sweetness, while the avocado adds a luscious texture and subtle flavor. It’s the perfect soup for a cold day or a light meal, full of healthy fats and minimal carbs.

Ingredients

• 2 medium eggplants, peeled and cubed
• 2 ripe avocados, peeled and pitted
• 1/2 onion, chopped
• 2 garlic cloves, minced
• 3 cups vegetable broth (or chicken broth)
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp fresh basil, chopped (optional)

Instructions

• Preheat the oven to 400°F (200°C).
• Toss the eggplant cubes in olive oil, salt, and pepper, and spread them on a baking sheet.
• Roast the eggplant for 25 minutes, or until golden and tender.
• In a large pot, sauté the onion and garlic over medium heat until softened, about 5 minutes.
• Add the roasted eggplant and vegetable broth to the pot and bring to a simmer.
• Simmer for 10 minutes to allow the flavors to meld.
• Remove from heat and blend the soup until smooth.
• Stir in the mashed avocados and adjust seasoning with salt and pepper.
• Garnish with fresh basil, if desired, and serve.

This keto eggplant avocado soup is a rich and creamy dish that’s both satisfying and low-carb. The roasted eggplant provides a deep, savory flavor, while the avocado adds a creamy texture and mild taste. It’s an excellent way to enjoy a warm, comforting meal without breaking your keto goals. The soup can be enjoyed on its own or paired with a side salad for a well-rounded meal.

Keto Eggplant Avocado Frittata

This keto frittata is a delicious and filling option for breakfast or brunch. The eggplant is sautéed to soften and caramelize, while the avocado adds a creamy texture and refreshing flavor. The combination of eggs and cheese creates a rich and satisfying meal that’s perfect for anyone on a keto diet. It’s easy to make and can be customized with additional veggies or seasonings.

Ingredients

• 1 medium eggplant, diced
• 2 ripe avocados, diced
• 6 large eggs
• 1/2 cup shredded mozzarella cheese
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/2 tsp dried thyme
• 1/4 cup fresh parsley, chopped (optional)

Instructions

• Preheat the oven to 375°F (190°C).
• Heat the olive oil in a skillet over medium heat and sauté the diced eggplant until soft and golden, about 8 minutes.
• In a bowl, whisk the eggs, mozzarella cheese, salt, pepper, and dried thyme together.
• Add the sautéed eggplant to the egg mixture and stir in the diced avocados.
• Pour the mixture into a greased oven-safe skillet and bake for 20-25 minutes, or until the eggs are set and slightly golden.
• Garnish with fresh parsley before serving.

This keto frittata is a great way to enjoy a balanced meal packed with healthy fats and low in carbs. The eggplant provides a savory base, while the avocado adds a creamy richness. The eggs and cheese bring everything together, creating a comforting and satisfying dish. Whether enjoyed hot or at room temperature, this frittata is a great choice for a keto-friendly breakfast or brunch.

Keto Eggplant Avocado Gratin

This keto eggplant avocado gratin is a hearty and comforting dish that blends the rich flavors of roasted eggplant with the creamy goodness of avocado. Baked with a sprinkle of cheese and fresh herbs, this gratin delivers a satisfying, low-carb alternative to traditional potato gratins. It’s perfect for a filling side dish or a light main course for those following a ketogenic diet. The crisp, cheesy top contrasts beautifully with the smooth avocado, making every bite a delightful experience.

Ingredients

• 2 medium eggplants, sliced into rounds
• 2 ripe avocados, mashed
• 1/2 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper, to taste
• Fresh thyme or rosemary, chopped (optional)

Instructions

• Preheat the oven to 375°F (190°C).
• Drizzle olive oil over the eggplant slices, and season with salt, pepper, and garlic powder.
• Roast the eggplant slices for 20 minutes, or until tender and lightly golden.
• In a bowl, mix the mashed avocado with heavy cream, adjusting seasoning with salt and pepper.
• Layer the roasted eggplant slices in a baking dish, then spread the avocado mixture over the top.
• Sprinkle the shredded cheddar and Parmesan cheese evenly over the gratin.
• Bake for 15-20 minutes, or until the cheese is melted and bubbly.
• Garnish with fresh thyme or rosemary, if desired, and serve.

This keto eggplant avocado gratin is an excellent choice for anyone craving a comforting, cheesy dish without the carbs. The combination of eggplant’s earthiness and avocado’s creaminess, paired with melted cheese, creates a rich and flavorful dish that can be enjoyed as a side or a main course. It’s also versatile enough to be customized with different herbs or spices for added flavor. This gratin is a great way to enjoy a keto-friendly take on a classic dish while indulging in rich, satisfying flavors.

Keto Eggplant Avocado Pizza

If you’re missing pizza on a keto diet, this eggplant avocado pizza will satisfy your cravings without the carbs. The eggplant serves as the perfect crust, offering a low-carb base that’s both tender and flavorful. Topped with creamy avocado, cheese, and a variety of fresh ingredients, this pizza is a quick and healthy option for a keto-friendly meal. It’s a fun twist on pizza, ideal for those who want to enjoy a guilt-free version of a classic favorite.

Ingredients

• 2 medium eggplants, sliced into 1/2-inch thick rounds
• 2 ripe avocados, mashed
• 1/2 cup marinara sauce (sugar-free)
• 1/2 cup shredded mozzarella cheese
• 1/4 cup pepperoni slices (optional)
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh basil leaves (optional)

Instructions

• Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• Brush the eggplant slices with olive oil and season with salt and pepper.
• Arrange the eggplant rounds on the baking sheet and bake for 15-20 minutes, until tender and slightly golden.
• Spread a thin layer of marinara sauce over each roasted eggplant slice.
• Top with mashed avocado, followed by shredded mozzarella cheese and pepperoni slices (if using).
• Return the pizzas to the oven for an additional 5-7 minutes, or until the cheese is melted and bubbly.
• Garnish with fresh basil before serving.

This keto eggplant avocado pizza is a creative and satisfying way to enjoy pizza without the high-carb crust. The roasted eggplant provides a sturdy, flavorful base, while the creamy avocado adds a refreshing twist to the traditional toppings. The melted mozzarella cheese and marinara sauce bring everything together, making for a delightful and guilt-free pizza experience. Whether enjoyed as a lunch, dinner, or snack, this recipe is a great option for anyone on a keto diet.

Keto Eggplant Avocado Wraps

These keto-friendly eggplant avocado wraps are a delicious and fresh alternative to traditional wraps or tortillas. The eggplant is grilled to perfection, providing a slightly smoky flavor, while the creamy avocado adds a rich and refreshing touch. These wraps can be filled with a variety of keto-friendly ingredients such as grilled chicken, cheese, and fresh veggies for a light, satisfying meal.

Ingredients

• 2 medium eggplants, sliced lengthwise into 1/4-inch thick strips
• 2 ripe avocados, mashed
• 1 tbsp olive oil
• 1 tsp lemon juice
• 1/2 cup shredded lettuce
• 1/4 cup diced cucumber
• 1/4 cup crumbled feta cheese (optional)
• Salt and pepper, to taste

Instructions

• Preheat the grill or a grill pan over medium heat.
• Brush the eggplant slices with olive oil and season with salt and pepper.
• Grill the eggplant slices for 3-4 minutes per side, until tender and grill marks appear.
• In a bowl, mix the mashed avocado with lemon juice, salt, and pepper.
• Lay out the grilled eggplant slices and spread a spoonful of avocado mixture on each strip.
• Top with shredded lettuce, diced cucumber, and feta cheese (if using).
• Roll the eggplant slices into wraps and secure with toothpicks if necessary.
• Serve immediately or refrigerate for a few hours for a chilled option.

These keto eggplant avocado wraps are a perfect light meal that’s easy to make and bursting with fresh flavors. The grilled eggplant provides a smoky, savory element, while the mashed avocado creates a creamy filling that balances the other ingredients. The wraps are customizable, allowing for different fillings like grilled chicken or herbs, making them versatile for any keto meal plan. They’re a fun and satisfying way to enjoy a low-carb wrap option.

Keto Eggplant Avocado Dip

This keto eggplant avocado dip is a creamy, flavorful spread that’s perfect for snacking or serving at gatherings. The eggplant is roasted to bring out its natural sweetness, while the avocado adds richness and smoothness. This dip is low in carbs and full of healthy fats, making it an ideal choice for anyone on a ketogenic diet. Serve it with fresh veggies or keto-friendly crackers for a tasty snack or appetizer.

Ingredients

• 1 medium eggplant, roasted and mashed
• 2 ripe avocados, mashed
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)

Instructions

• Preheat the oven to 400°F (200°C).
• Pierce the eggplant a few times with a fork and roast it for 25-30 minutes, until soft.
• Once roasted, let the eggplant cool slightly and scoop out the flesh, mashing it with a fork.
• In a bowl, combine the mashed eggplant with the mashed avocado, olive oil, lemon juice, smoked paprika, salt, and pepper.
• Stir until well combined and adjust seasoning to taste.
• Garnish with fresh parsley if desired and serve with veggie sticks or keto-friendly crackers.

This keto eggplant avocado dip is a creamy and delicious alternative to traditional dips. The roasted eggplant adds a smoky depth of flavor, while the avocado makes the dip smooth and satisfying. The lemon juice brightens the dish, and the smoked paprika adds a touch of warmth and spice. This dip is perfect for those looking to enjoy a healthy, low-carb snack that’s full of flavor and healthy fats.

Keto Eggplant Avocado Smoothie

This unique keto smoothie combines the creamy textures of avocado and roasted eggplant, creating a rich, velvety drink that’s perfect for a low-carb breakfast or snack. The avocado provides healthy fats, while the eggplant contributes a subtle earthiness. Blended with a few simple ingredients, this smoothie is a refreshing and nutritious way to start your day on a keto-friendly note.

Ingredients

• 1 small eggplant, roasted and peeled
• 1 ripe avocado, peeled and pitted
• 1 cup unsweetened almond milk
• 1 tbsp chia seeds
• 1 tbsp stevia or your preferred sweetener
• 1/2 tsp cinnamon (optional)

Instructions

• Preheat the oven to 400°F (200°C).
• Roast the eggplant for 25-30 minutes, until tender, then let it cool slightly.
• Scoop out the flesh of the eggplant and combine it with the avocado, almond milk, chia seeds, sweetener, and cinnamon (if using) in a blender.
• Blend until smooth and creamy, adding more almond milk if necessary to reach your desired consistency.
• Pour into a glass and serve immediately.

This keto eggplant avocado smoothie is a creamy, nutrient-packed drink that’s perfect for anyone on a ketogenic diet. The eggplant adds a mild, earthy flavor, while the avocado creates a smooth, rich texture. The chia seeds offer a boost of fiber, and the sweetener and cinnamon bring a touch of warmth and sweetness to the drink. This smoothie is a great way to enjoy a low-carb breakfast or snack that’s full of healthy fats and essential nutrients.

Keto Eggplant Avocado Casserole

This keto eggplant avocado casserole is a delicious, hearty dish that combines the earthy flavor of eggplant with the creamy richness of avocado. Baked together with a medley of cheeses and fresh herbs, it creates a satisfying, low-carb meal that’s perfect for a family dinner or meal prep. The casserole’s blend of textures—from the soft, roasted eggplant to the smooth avocado—offers a comforting yet healthy option for those following a keto lifestyle.

Ingredients

• 2 medium eggplants, sliced into rounds
• 2 ripe avocados, mashed
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp dried oregano
• Fresh basil, chopped (optional)

Instructions

• Preheat the oven to 375°F (190°C).
• Drizzle olive oil over the eggplant slices and season with salt, pepper, and oregano.
• Roast the eggplant slices for 20 minutes, or until tender and lightly browned.
• In a bowl, combine the mashed avocado with heavy cream, adjusting seasoning with salt and pepper.
• Layer the roasted eggplant slices in a baking dish and spread the avocado mixture evenly on top.
• Sprinkle mozzarella and Parmesan cheese over the casserole.
• Bake for 15-20 minutes, or until the cheese is melted and bubbly.
• Garnish with fresh basil before serving.

This keto eggplant avocado casserole is an ideal dish for anyone looking for a filling and comforting low-carb meal. The combination of roasted eggplant and creamy avocado creates a smooth, flavorful base, while the melted cheese adds a delightful richness. It’s perfect for a cozy dinner, and leftovers can be enjoyed as a tasty meal the next day. Whether you’re preparing it for yourself or a group, this casserole is sure to become a keto favorite.

Keto Eggplant Avocado Salad

This fresh and vibrant keto eggplant avocado salad combines the crispness of roasted eggplant with the smooth, creamy texture of ripe avocado. Topped with a tangy lemon vinaigrette and a handful of fresh herbs, this salad is a perfect low-carb side dish or light meal. It’s packed with healthy fats and nutrients, making it both satisfying and refreshing for anyone on a keto diet.

Ingredients

• 1 medium eggplant, diced
• 2 ripe avocados, diced
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp lemon juice
• 1/4 cup red onion, thinly sliced
• 1 tbsp fresh parsley, chopped
• Salt and pepper, to taste

Instructions

• Preheat the oven to 400°F (200°C).
• Toss the diced eggplant with olive oil, salt, and pepper, and roast for 20 minutes, or until tender.
• In a small bowl, whisk together balsamic vinegar, lemon juice, salt, and pepper to make the dressing.
• Once the eggplant is roasted, allow it to cool slightly, then combine it with the diced avocados, red onion, and fresh parsley in a large bowl.
• Drizzle the dressing over the salad and toss to combine.
• Serve immediately or refrigerate for a chilled version.

This keto eggplant avocado salad is an ideal option for anyone looking for a refreshing, nutrient-packed meal that’s low in carbs but high in flavor. The roasted eggplant brings a savory depth, while the creamy avocado balances the dish with a smooth texture. The balsamic vinaigrette adds a tangy note, making this salad both light and satisfying. It’s an easy, versatile dish that can be served as a side or enjoyed as a stand-alone lunch.

Keto Eggplant Avocado Meatballs

These keto eggplant avocado meatballs offer a creative and delicious twist on traditional meatballs, replacing breadcrumbs with roasted eggplant and combining it with creamy avocado. The result is a rich, flavorful, and low-carb alternative that’s perfect for those following a ketogenic diet. These meatballs are perfect for a family dinner or meal prep, served with a side of cauliflower rice or keto-friendly spaghetti.

Ingredients

• 2 medium eggplants, roasted and mashed
• 1 ripe avocado, mashed
• 1 lb ground beef or turkey
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten
• 1/2 tsp garlic powder
• 1 tsp dried oregano
• Salt and pepper, to taste
• Olive oil for frying

Instructions

• Preheat the oven to 375°F (190°C).
• Roast the eggplants for 25-30 minutes until tender, then mash the flesh and set aside.
• In a large bowl, combine the ground meat, mashed eggplant, mashed avocado, Parmesan cheese, egg, garlic powder, oregano, salt, and pepper.
• Shape the mixture into meatballs and place them on a baking sheet.
• Bake for 15-20 minutes, or until the meatballs are cooked through.
• Heat olive oil in a skillet and lightly fry the meatballs for 1-2 minutes on each side to crisp them up.
• Serve with your favorite keto sauce or side dish.

These keto eggplant avocado meatballs offer a unique and healthy take on a traditional comfort food. The roasted eggplant adds moisture to the meatballs while the avocado creates a smooth texture and rich flavor. Baked and then pan-fried for a crispy outer layer, these meatballs are a satisfying option for anyone looking for a low-carb, high-protein meal. They’re great for meal prep and can be paired with a variety of keto-friendly sides for a complete meal.

Keto Eggplant Avocado Quiche

This keto eggplant avocado quiche combines the savory richness of eggs with the creamy smoothness of avocado and the hearty texture of roasted eggplant. The crustless design keeps it low-carb, and the combination of flavors makes it a filling and flavorful dish. Whether enjoyed for breakfast, brunch, or dinner, this quiche is a versatile and satisfying meal that fits perfectly into a ketogenic diet.

Ingredients

• 2 medium eggplants, roasted and chopped
• 2 ripe avocados, mashed
• 6 large eggs, beaten
• 1/2 cup shredded cheese (cheddar or mozzarella)
• 1/4 cup heavy cream
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp dried thyme or oregano (optional)

Instructions

• Preheat the oven to 375°F (190°C).
• Roast the eggplants for 25-30 minutes until soft and slightly golden.
• In a large bowl, whisk together the eggs, heavy cream, salt, and pepper.
• Stir in the roasted eggplant, mashed avocado, and shredded cheese.
• Pour the mixture into a greased pie dish or baking dish.
• Bake for 25-30 minutes, or until the quiche is set and lightly golden on top.
• Let it cool for a few minutes before slicing and serving.

This keto eggplant avocado quiche is an ideal dish for those looking for a low-carb breakfast or brunch option. The eggplant provides a hearty base, while the avocado adds creaminess and richness. The egg and cheese create a satisfying, comforting texture that makes this quiche a complete meal. It’s a perfect choice for meal prep, as it can be enjoyed throughout the week for breakfast or a light dinner.

Keto Eggplant Avocado Soup with Bacon

This keto eggplant avocado soup is a creamy, savory dish that combines the richness of roasted eggplant and avocado with crispy bacon for added flavor. The eggplant serves as the base of the soup, providing a mild, earthy flavor, while the avocado adds a creamy texture. Topped with crunchy bacon, this soup is the perfect low-carb comfort food, ideal for chilly days or when you’re craving something warm and satisfying.

Ingredients

• 2 medium eggplants, peeled and cubed
• 2 ripe avocados, mashed
• 4 slices bacon, cooked and crumbled
• 3 cups chicken or vegetable broth
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• Salt and pepper, to taste
• 1/2 tsp smoked paprika (optional)

Instructions

• Preheat the oven to 400°F (200°C).
• Toss the eggplant cubes in olive oil, salt, and pepper, and roast for 25 minutes until tender.
• In a large pot, sauté the onion and garlic until softened, about 5 minutes.
• Add the roasted eggplant and broth to the pot and bring to a simmer for 10 minutes.
• Remove from heat and blend the soup until smooth.
• Stir in the mashed avocado, smoked paprika, and adjust seasoning with salt and pepper.
• Serve topped with crumbled bacon.

This keto eggplant avocado soup with bacon is a comforting, flavorful dish that’s low in carbs but full of rich, savory flavors. The roasted eggplant provides a deep, smoky base, while the avocado creates a creamy, smooth texture. The bacon adds a delicious crunch and saltiness, bringing a satisfying balance to the soup. It’s an excellent choice for a keto-friendly meal that’s perfect for warming up on a cold day.

Note: More recipes are coming soon!