33+ Quick and Easy Keto Eggplant Side Dish Recipes for Any Occasion

Eggplant is a versatile and flavorful vegetable that is perfect for those following a keto diet.

With its low-carb content, it serves as an excellent substitute for higher-carb ingredients in many dishes.

Keto eggplant side dishes are not only delicious but also help you stay within your carbohydrate limits while enjoying a wide variety of flavors.

Whether you’re a fan of roasted, grilled, stuffed, or baked eggplant, there’s a recipe for every taste and preference.

In this blog, we’ll explore over 33 keto-friendly eggplant side dish recipes that will complement your meals and add a nutritious twist to your low-carb lifestyle.

33+ Quick and Easy Keto Eggplant Side Dish Recipes for Any Occasion

Adding eggplant to your keto meal plan is an easy way to create satisfying, low-carb side dishes that are full of flavor.

With so many different ways to prepare eggplant, from roasting to grilling, there’s no shortage of creative options to explore.

These recipes offer a variety of tastes and textures, ensuring that you never get bored with your keto side dishes.

By incorporating eggplant into your diet, you can enjoy all the comfort and richness of a traditional side dish while keeping it keto-friendly.

So, get ready to try out these 33+ keto eggplant side dish recipes and elevate your meal game!

Cheesy Garlic Baked Eggplant

This cheesy garlic baked eggplant is a perfect keto-friendly side dish that pairs well with any main course. The combination of garlic, cheese, and herbs creates a rich and satisfying flavor without adding unnecessary carbs. The eggplant turns tender in the oven while the cheese forms a golden, bubbly crust on top. This dish is not only easy to make but also a great way to enjoy eggplant in a delicious and healthy way.

Ingredients:

• 1 large eggplant, sliced into rounds
• 2 tbsp olive oil
• 2 cloves garlic, minced
• ½ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 1 tsp Italian seasoning
• Salt and pepper to taste

Instructions:

• Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• Arrange the eggplant slices on the baking sheet and brush both sides with olive oil.
• Sprinkle with salt and pepper, then bake for 15 minutes until slightly softened.
• Remove from the oven and evenly distribute the minced garlic on each slice.
• Sprinkle mozzarella and Parmesan cheese on top, followed by Italian seasoning.
• Return to the oven and bake for another 10 minutes or until the cheese is melted and golden.
• Serve hot and enjoy as a flavorful, cheesy keto side dish.

This baked eggplant dish is a great alternative to carb-heavy sides while delivering a satisfying taste and texture. The cheesy topping combined with garlic enhances the natural flavors of the eggplant, making it a fantastic choice for any meal. Whether served alongside grilled meats or eaten on its own, this dish will impress with its simplicity and bold flavors.

Crispy Eggplant Chips with Spiced Mayo

If you are craving a crunchy and savory keto-friendly snack or side dish, these crispy eggplant chips are the perfect solution. The thinly sliced eggplant crisps up beautifully in the oven, creating a light yet satisfying crunch. Paired with a creamy spiced mayo dip, this dish brings a delicious contrast of textures and flavors. It’s an excellent way to enjoy eggplant in a fun and innovative way while keeping your carb intake in check.

Ingredients:

• 1 medium eggplant, sliced thinly into rounds
• 2 tbsp olive oil
• ½ tsp salt
• ½ tsp paprika
• ¼ tsp black pepper
• ¼ cup mayonnaise
• ½ tsp smoked paprika
• ½ tsp garlic powder
• 1 tsp lemon juice

Instructions:

• Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
• Arrange the eggplant slices on the sheet in a single layer and brush both sides with olive oil.
• Sprinkle with salt, paprika, and black pepper for added flavor.
• Bake for 20-25 minutes, flipping halfway through, until the eggplant is crispy and golden.
• While the chips are baking, prepare the spiced mayo by mixing mayonnaise, smoked paprika, garlic powder, and lemon juice in a small bowl.
• Once the chips are done, let them cool slightly before serving with the spiced mayo dip.

These crispy eggplant chips are an excellent alternative to traditional potato chips, making them perfect for a low-carb diet. The spiced mayo adds a creamy, smoky kick that enhances the overall flavor of the dish. Enjoy them as a side for grilled meats or as a keto-friendly snack on their own.

Garlic Butter Sautéed Eggplant

This garlic butter sautéed eggplant is a simple yet delicious keto side dish that brings out the natural sweetness of the eggplant while keeping it low in carbs. The combination of garlic and butter creates a rich and aromatic flavor that pairs beautifully with the soft, caramelized eggplant. This dish is incredibly easy to prepare, making it a great addition to any meal when you need something quick and flavorful.

Ingredients:

• 1 large eggplant, diced into small cubes
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp red pepper flakes (optional)
• 1 tbsp chopped fresh parsley

Instructions:

• Heat olive oil and butter in a large skillet over medium heat until melted.
• Add the minced garlic and sauté for about 30 seconds until fragrant.
• Toss in the diced eggplant and stir well to coat it with the garlic butter mixture.
• Season with salt, black pepper, and red pepper flakes if using.
• Cook for 8-10 minutes, stirring occasionally, until the eggplant is soft and slightly golden.
• Sprinkle with fresh parsley before serving.

This garlic butter sautéed eggplant is a fantastic side dish that pairs well with a variety of main courses. The butter enhances the rich flavors of the eggplant, while the garlic adds a fragrant touch that elevates the entire dish. Simple yet packed with flavor, this keto-friendly side is perfect for any occasion.

Eggplant and Avocado Salad

This eggplant and avocado salad is a refreshing and satisfying keto side dish that combines the earthiness of roasted eggplant with the creamy richness of avocado. The dish is light yet filling, and the added herbs and tangy dressing make it a delicious and nutrient-packed choice. Whether served on its own or alongside grilled meats, this salad offers a perfect balance of flavors and textures, making it a versatile option for any meal.

Ingredients:

• 1 large eggplant, diced into cubes
• 1 ripe avocado, diced
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp lemon juice
• Salt and pepper to taste
• 1 tbsp fresh basil, chopped
• 1 tbsp fresh parsley, chopped

Instructions:

• Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• Toss the eggplant cubes with olive oil, salt, and pepper, then spread them evenly on the baking sheet.
• Roast for 20-25 minutes, flipping halfway through, until the eggplant is golden and tender.
• Allow the roasted eggplant to cool slightly before transferring it to a bowl.
• Gently mix in the diced avocado, balsamic vinegar, lemon juice, basil, and parsley.
• Season with additional salt and pepper if needed and serve chilled or at room temperature.

This eggplant and avocado salad is not only full of flavor but also packed with healthy fats, making it a perfect addition to a keto diet. The creamy avocado complements the soft roasted eggplant, while the fresh herbs add brightness. The balsamic vinegar and lemon juice dressing ties everything together, making it an ideal side dish for any occasion.

Mediterranean Stuffed Eggplant

Mediterranean stuffed eggplant is a rich and flavorful keto side dish that combines the natural sweetness of eggplant with savory ground meat and Mediterranean spices. This dish is filled with delicious flavors like garlic, cumin, and olives, creating a hearty and satisfying option. It’s the perfect dish to impress guests or simply enjoy on a weeknight, offering a nutritious and low-carb way to enjoy eggplant in a whole new way.

Ingredients:

• 2 medium eggplants
• 1 tbsp olive oil
• 1 lb ground beef or lamb
• 1 small onion, diced
• 2 cloves garlic, minced
• ½ tsp ground cumin
• ½ tsp paprika
• ¼ tsp ground cinnamon
• ¼ cup Kalamata olives, chopped
• ½ cup diced tomatoes
• ½ cup feta cheese, crumbled
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
• Slice the eggplants in half lengthwise and scoop out the flesh, leaving about ½-inch border around the skin.
• Drizzle the eggplant halves with olive oil and season with salt and pepper.
• Place the eggplant halves cut-side down on the baking sheet and roast for 20 minutes, until tender.
• In a skillet, cook the ground meat over medium heat, breaking it apart as it cooks.
• Add the diced onion and garlic to the skillet and sauté until softened.
• Stir in cumin, paprika, cinnamon, olives, and diced tomatoes, and cook for 5 more minutes.
• Once the eggplant halves are ready, spoon the meat mixture into the eggplant shells, topping with crumbled feta.
• Return to the oven for another 10 minutes, until the cheese is melted and golden.
• Garnish with fresh parsley and serve hot.

Mediterranean stuffed eggplant is a hearty, flavorful dish that delivers a full range of savory flavors in each bite. The ground meat mixture with cumin and cinnamon is perfectly complemented by the salty feta and briny olives. This dish offers a great way to enjoy eggplant with bold flavors while staying within your keto macros.

Eggplant Parmesan Stacks

Eggplant Parmesan stacks are a delicious and low-carb twist on the classic Eggplant Parmesan. The crispy, golden layers of eggplant are stacked with melted cheese and marinara sauce to create a dish that’s both satisfying and indulgent. These stacks are perfect as a side dish or even a light main course for those following a keto diet. The combination of rich cheese, tangy marinara, and savory eggplant makes for a flavorful meal.

Ingredients:

• 1 large eggplant, sliced into thick rounds
• 2 tbsp olive oil
• Salt and pepper to taste
• ½ cup marinara sauce (sugar-free)
• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 1 tsp dried oregano
• 1 tsp dried basil
• Fresh basil for garnish

Instructions:

• Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
• Brush the eggplant slices with olive oil and season with salt and pepper.
• Arrange the slices in a single layer on the baking sheet and bake for 20-25 minutes, flipping halfway through, until golden and tender.
• In a baking dish, layer the eggplant slices, marinara sauce, mozzarella cheese, and Parmesan cheese.
• Repeat the layers, finishing with a layer of mozzarella and Parmesan on top.
• Sprinkle dried oregano and basil over the top.
• Bake for an additional 10 minutes, or until the cheese is melted and bubbly.
• Garnish with fresh basil before serving.

These eggplant Parmesan stacks are a perfect low-carb alternative to traditional breaded eggplant Parmesan. The layers of cheese and marinara sauce create a comforting and flavorful dish that’s ideal for anyone on a keto diet. With every bite, you’ll get the perfect balance of savory cheese, tangy sauce, and tender eggplant.

Spicy Eggplant Stir-Fry

Spicy eggplant stir-fry is a vibrant and flavorful keto side dish that combines eggplant with spicy and savory flavors from garlic, ginger, soy sauce, and chili paste. The eggplant absorbs the bold flavors, and the stir-fry method ensures it retains a satisfying texture. This dish is quick to prepare, making it a great option for a weeknight dinner or a side to any Asian-inspired main course.

Ingredients:

• 1 large eggplant, sliced into bite-sized pieces
• 2 tbsp olive oil
• 1 tbsp garlic, minced
• 1 tbsp ginger, minced
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp chili paste or sambal oelek
• ½ tsp ground cumin
• 1 tsp sesame oil
• 1 tbsp sesame seeds (optional)
• Fresh cilantro for garnish

Instructions:

• Heat olive oil in a large skillet over medium heat.
• Add garlic and ginger, and sauté for about 1 minute until fragrant.
• Add the eggplant pieces and cook for 8-10 minutes, stirring occasionally, until they begin to soften and turn golden.
• Stir in the soy sauce, chili paste, and cumin, and cook for an additional 3-5 minutes, allowing the eggplant to soak up the flavors.
• Drizzle with sesame oil, then remove from heat.
• Garnish with sesame seeds and fresh cilantro before serving.

The spicy eggplant stir-fry is a perfect balance of heat, savory flavors, and the tender texture of eggplant. It makes a delicious keto side dish that pairs well with a variety of Asian-inspired mains or can even be enjoyed as a stand-alone snack. The combination of chili paste and ginger provides a robust flavor profile, making each bite a flavorful experience.

Eggplant and Zucchini Gratin

Eggplant and zucchini gratin is a comforting keto side dish that combines two of the most popular low-carb vegetables with a rich, creamy sauce and a crunchy topping. This gratin is a great way to enjoy eggplant in a creamy, cheesy casserole-style dish that satisfies your cravings while staying within your keto guidelines. It’s perfect as a side dish for roasted meats or a hearty vegetarian option.

Ingredients:

• 1 large eggplant, sliced into rounds
• 1 large zucchini, sliced into rounds
• 2 tbsp olive oil
• 1 cup heavy cream
• 1 cup shredded Gruyère cheese
• ½ cup grated Parmesan cheese
• 1 clove garlic, minced
• Salt and pepper to taste
• 1 tsp dried thyme
• 1 tbsp chopped fresh parsley

Instructions:

• Preheat the oven to 375°F (190°C) and grease a baking dish with olive oil.
• Heat olive oil in a skillet over medium heat and sauté the eggplant and zucchini slices for about 5-7 minutes, until they start to soften.
• In a small saucepan, heat the heavy cream over low heat and stir in minced garlic, salt, and pepper.
• Layer the sautéed eggplant and zucchini slices in the prepared baking dish.
• Pour the cream mixture over the vegetables, then sprinkle with Gruyère and Parmesan cheese.
• Bake for 25-30 minutes, until the top is golden and bubbly.
• Garnish with fresh parsley before serving.

Eggplant and zucchini gratin is a rich, cheesy, and satisfying keto side dish that’s sure to be a hit at your next meal. The creamy sauce and melted cheese perfectly complement the tender eggplant and zucchini, making for a delicious and low-carb alternative to traditional gratins. It’s a great dish for those looking for comfort food without the carbs.

Eggplant and Bacon Stir-Fry

Eggplant and bacon stir-fry is a savory, hearty keto side dish that brings together the rich flavor of crispy bacon with the soft, tender texture of eggplant. This combination creates a deeply satisfying dish that pairs perfectly with any main course. The addition of garlic and soy sauce adds an extra layer of flavor, making this stir-fry a delightful side or light meal.

Ingredients:

• 1 large eggplant, sliced into cubes
• 6 strips of bacon, diced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

• Heat olive oil in a large skillet over medium heat and cook the diced bacon until crispy.
• Remove the bacon and set it aside, leaving the rendered fat in the skillet.
• Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant.
• Add the eggplant cubes to the skillet and cook for 8-10 minutes, stirring occasionally, until they are golden and tender.
• Stir in the soy sauce, smoked paprika, salt, and pepper, then return the bacon to the skillet.
• Cook for another 2-3 minutes to combine the flavors.
• Garnish with fresh chives before serving.

Eggplant and bacon stir-fry is a savory, keto-friendly side dish that offers a great combination of crispy bacon and tender eggplant. The soy sauce adds depth to the flavor profile, while the bacon provides the perfect salty crunch. This dish is sure to satisfy your cravings while keeping you on track with your keto diet.

Roasted Eggplant with Lemon and Tahini Sauce

This roasted eggplant with lemon and tahini sauce is a delicious, tangy, and creamy keto side dish that’s packed with flavor. Roasting the eggplant enhances its natural sweetness and makes it tender, while the tahini sauce adds a rich, nutty, and slightly earthy flavor. The squeeze of fresh lemon juice provides a refreshing contrast, making this dish a perfect complement to grilled meats or any Mediterranean-inspired meal.

Ingredients:

• 1 large eggplant, sliced into rounds
• 2 tbsp olive oil
• Salt and pepper to taste
• 3 tbsp tahini
• 1 tbsp lemon juice
• 1 garlic clove, minced
• 1 tbsp water (for thinning tahini sauce)
• 1 tsp ground cumin
• Fresh parsley for garnish

Instructions:

• Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
• Arrange the slices on the baking sheet and roast for 20 minutes, flipping halfway, until tender and golden.
• While the eggplant is roasting, whisk together the tahini, lemon juice, garlic, water, and ground cumin in a small bowl.
• Once the eggplant is done, drizzle the tahini sauce over the top and garnish with fresh parsley.
• Serve warm as a perfect side dish or appetizer.

This roasted eggplant with lemon and tahini sauce is a unique and flavorful side dish that brings a Mediterranean flair to any meal. The combination of the nutty tahini and bright lemon complements the roasted eggplant perfectly. It’s an easy-to-make dish that’s both satisfying and low in carbs, making it a great option for anyone following a keto diet.

Eggplant and Mushroom Stir-Fry

Eggplant and mushroom stir-fry is a flavorful and savory keto side dish that highlights the earthy richness of mushrooms paired with the tender texture of eggplant. The stir-fry method ensures that the vegetables retain their individual flavors while absorbing the umami richness from the soy sauce. This dish is quick to prepare and makes for a perfect side or light meal, especially when served with other Asian-inspired dishes.

Ingredients:

• 1 large eggplant, sliced into strips
• 1 cup mushrooms, sliced
• 2 tbsp olive oil
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, minced
• 1 tbsp rice vinegar
• 1 tsp sesame seeds
• Fresh cilantro for garnish

Instructions:

• Heat olive oil in a large skillet or wok over medium heat.
• Add the sliced eggplant and mushrooms, and sauté for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
• Add garlic and ginger, and cook for an additional 1-2 minutes until fragrant.
• Stir in soy sauce, sesame oil, and rice vinegar, cooking for another 3-5 minutes to allow the flavors to meld.
• Sprinkle with sesame seeds and fresh cilantro before serving.

This eggplant and mushroom stir-fry is a savory, low-carb dish that’s rich in flavor yet light in texture. The soy sauce and sesame oil provide a deep, umami-rich flavor, while the eggplant and mushrooms create a hearty and satisfying meal. It’s a versatile dish that pairs well with a variety of Asian-inspired main courses and makes a delicious addition to any keto meal plan.

Eggplant and Tomato Gravy

Eggplant and tomato gravy is a comforting keto side dish that combines tender, caramelized eggplant with a rich, savory tomato sauce. This dish is perfect for those who crave a hearty side that’s full of depth and flavor, without the added carbs. The eggplant soaks up the savory tomato gravy, making it a satisfying and low-carb option for any meal. This dish pairs well with meats or can be enjoyed on its own as a vegetarian keto option.

Ingredients:

• 2 medium eggplants, cut into cubes
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

• Heat olive oil in a large skillet over medium heat.
• Add the diced eggplant and sauté for 8-10 minutes, until the eggplant is golden and tender.
• Remove the eggplant from the skillet and set aside.
• In the same skillet, add the diced onion and garlic, and sauté for 5 minutes until softened.
• Stir in the diced tomatoes, oregano, basil, salt, and pepper, and simmer for 10-15 minutes until the sauce thickens.
• Return the sautéed eggplant to the skillet and stir to coat with the tomato gravy.
• Simmer for an additional 5 minutes to allow the flavors to meld.
• Garnish with fresh basil before serving.

Eggplant and tomato gravy is a savory, comforting dish that’s perfect for a keto diet. The richness of the tomato sauce, paired with the soft, caramelized eggplant, makes for a hearty and satisfying side dish. This dish brings together the best of Italian-inspired flavors while keeping it low in carbs, making it an excellent choice for anyone following a ketogenic lifestyle.

Eggplant and Spinach Bake

Eggplant and spinach bake is a creamy and cheesy keto side dish that pairs tender roasted eggplant with fresh spinach and melted cheese. This dish is perfect for those who crave comfort food with a low-carb twist. The combination of the rich cheese and earthy spinach, along with the tender eggplant, makes for a satisfying and flavorful meal. Whether served as a side or a main, this bake is a great addition to any keto menu.

Ingredients:

• 2 large eggplants, sliced into rounds
• 1 tbsp olive oil
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 1 egg, beaten
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions:

• Preheat the oven to 375°F (190°C) and grease a baking dish with olive oil.
• Arrange the eggplant slices in a single layer on a baking sheet and brush with olive oil.
• Roast for 20 minutes, flipping halfway, until the eggplant is tender and golden.
• While the eggplant is roasting, cook the spinach in a skillet over medium heat until wilted, then drain any excess moisture.
• In a bowl, mix the ricotta cheese, mozzarella cheese, Parmesan, beaten egg, garlic powder, and spinach.
• Once the eggplant is done, layer the slices in the baking dish, alternating with the cheese and spinach mixture.
• Repeat the layers, finishing with a layer of cheese on top.
• Bake for 25-30 minutes, until the top is golden and bubbly.

Eggplant and spinach bake is a delicious, creamy, and cheesy keto side dish that offers the perfect balance of flavors. The tender eggplant, combined with the rich cheese and nutritious spinach, creates a comforting meal that’s both low in carbs and high in flavor. This dish is a great way to enjoy eggplant in a creamy, satisfying way while sticking to your keto diet.

Grilled Eggplant with Pesto

Grilled eggplant with pesto is a simple yet flavorful keto side dish that brings together the smoky richness of grilled eggplant with the fresh, herbaceous flavors of pesto. The eggplant slices are grilled to perfection, absorbing the charred smokiness while still maintaining their tenderness. The vibrant pesto sauce adds a burst of freshness and nutty richness, making this dish a wonderful addition to any keto meal.

Ingredients:

• 1 large eggplant, sliced into rounds
• 2 tbsp olive oil
• Salt and pepper to taste
• ½ cup fresh basil pesto
• Fresh basil leaves for garnish

Instructions:

• Preheat your grill or grill pan to medium-high heat.
• Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
• Grill the eggplant for 4-5 minutes per side, until tender and slightly charred.
• Remove the eggplant from the grill and drizzle with fresh basil pesto.
• Garnish with fresh basil leaves before serving.

Grilled eggplant with pesto is a quick and flavorful keto side dish that’s both light and satisfying. The smoky grilled eggplant pairs beautifully with the vibrant, nutty pesto, making it an ideal choice for any meal. This dish is simple to prepare but packed with fresh, bold flavors, making it a standout addition to your keto menu.

Eggplant Frittata

Eggplant frittata is a hearty, flavorful keto side dish that combines eggs, cheese, and roasted eggplant into a savory, satisfying meal. The eggplant adds a wonderful texture and flavor to the frittata, while the eggs and cheese create a rich, creamy base. This dish is perfect for breakfast, lunch, or dinner and can be served warm or at room temperature, making it a versatile option for any time of the day.

Ingredients:

• 1 large eggplant, diced into small cubes
• 6 large eggs
• 1 cup shredded cheddar cheese
• ½ cup heavy cream
• 2 tbsp olive oil
• 1 onion, diced
• Salt and pepper to taste
• 1 tsp dried oregano

Instructions:

• Preheat the oven to 375°F (190°C).
• Heat olive oil in a large skillet over medium heat and sauté the diced eggplant until softened, about 8-10 minutes.
• Remove the eggplant from the skillet and set aside.
• In the same skillet, sauté the diced onion until softened, about 5 minutes.
• In a bowl, whisk together the eggs, heavy cream, salt, pepper, and oregano.
• Add the cooked eggplant and sautéed onion to the egg mixture and stir to combine.
• Pour the egg mixture back into the skillet and sprinkle with shredded cheddar cheese.
• Transfer the skillet to the oven and bake for 20-25 minutes, until the frittata is set and golden on top.

Eggplant frittata is a delicious and filling keto side dish that can easily be adapted to suit your tastes. The combination of eggs, cheese, and tender roasted eggplant makes for a comforting, satisfying meal. This dish is perfect for any meal of the day and is great for meal prep or feeding a crowd.

Eggplant and Goat Cheese Tart

Eggplant and goat cheese tart is a savory, rich keto side dish that combines the creamy tang of goat cheese with the tender, roasted eggplant. The crispy, almond flour crust adds a delightful crunch, making this dish a perfect choice for a low-carb appetizer or a side to your main course. The balance between the roasted eggplant, tangy goat cheese, and the crispy base makes this tart a sophisticated and satisfying addition to your keto meal plan.

Ingredients:

• 1 medium eggplant, sliced into thin rounds
• 1 cup goat cheese, crumbled
• 1 cup almond flour
• ¼ cup coconut flour
• 1 large egg
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 tbsp fresh basil, chopped

Instructions:

• Preheat the oven to 375°F (190°C).
• In a bowl, mix almond flour, coconut flour, egg, and a pinch of salt to form a dough. Press the dough into the base of a tart pan, creating a crust.
• Bake the crust for 10-12 minutes until lightly golden.
• While the crust is baking, heat olive oil in a skillet over medium heat.
• Sauté the eggplant slices until softened and lightly browned, about 5-7 minutes.
• Once the crust is ready, layer the eggplant slices in the tart shell, sprinkle with crumbled goat cheese, and season with oregano, salt, and pepper.
• Bake for an additional 15-20 minutes until the cheese is melted and golden.
• Garnish with fresh basil before serving.

Eggplant and goat cheese tart is a savory, flavorful dish that provides a great balance of creamy, tangy cheese and tender, roasted vegetables. The almond flour crust is low-carb yet crispy, offering the perfect texture to complement the eggplant and cheese. This tart is an elegant and indulgent side that’s perfect for impressing guests or enjoying a gourmet meal while sticking to your keto diet.

Eggplant and Bell Pepper Stir-Fry

Eggplant and bell pepper stir-fry is a quick and easy keto side dish that combines the earthy richness of eggplant with the sweet crunch of bell peppers. The stir-fry technique helps retain the natural flavors of the vegetables while infusing them with the savory sauce. This dish is a wonderful addition to any Asian-inspired meal, and its simplicity and versatility make it perfect for any weeknight dinner or special occasion.

Ingredients:

• 1 large eggplant, cut into cubes
• 2 bell peppers, sliced
• 2 tbsp olive oil
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, minced
• 1 tbsp sesame seeds (optional)
• Fresh cilantro for garnish

Instructions:

• Heat olive oil in a large skillet or wok over medium heat.
• Add the eggplant cubes and cook for 8-10 minutes, stirring occasionally, until golden and tender.
• Add the bell peppers and cook for an additional 5 minutes until they are just tender but still crisp.
• Stir in garlic, ginger, soy sauce, rice vinegar, and sesame oil, cooking for another 2-3 minutes to combine the flavors.
• Garnish with sesame seeds and fresh cilantro before serving.

Eggplant and bell pepper stir-fry is a quick and flavorful side dish that’s both vibrant and satisfying. The combination of sweet bell peppers and savory eggplant creates a delicious contrast in textures and flavors, while the sesame oil and soy sauce add a rich, umami depth to the dish. This stir-fry makes for a versatile and easy keto side dish that pairs beautifully with any main course.

Baked Eggplant Fries

Baked eggplant fries are a deliciously crunchy and satisfying keto side dish that provides a healthy twist on traditional French fries. Coated in almond flour and Parmesan cheese, these eggplant fries are baked to crispy perfection, offering a savory, low-carb alternative. Perfect as a snack or a side to your favorite main dish, these fries are a great way to enjoy eggplant in a fun and flavorful way.

Ingredients:

• 2 medium eggplants, cut into fries
• 1 cup almond flour
• ½ cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 large eggs, beaten
• 2 tbsp olive oil

Instructions:

• Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• In a shallow dish, combine almond flour, Parmesan cheese, garlic powder, oregano, salt, and pepper.
• Dip each eggplant fry into the beaten eggs, then coat with the almond flour mixture.
• Arrange the coated fries in a single layer on the baking sheet and drizzle with olive oil.
• Bake for 20-25 minutes, flipping halfway through, until golden and crispy.
• Serve with your favorite dipping sauce, such as sugar-free marinara or ranch.

Baked eggplant fries are a fun, low-carb alternative to traditional fries, offering a satisfying crunch with every bite. The combination of almond flour and Parmesan creates a crispy coating that contrasts perfectly with the tender eggplant inside. These fries are perfect for anyone following a keto diet and make a delicious side or snack for any occasion.

Eggplant and Feta Cheese Salad

Eggplant and feta cheese salad is a light and refreshing keto side dish that combines roasted eggplant with tangy feta and fresh vegetables. The roasted eggplant adds a rich, smoky flavor, while the feta cheese brings a salty, creamy element to the dish. This salad is an excellent option for a light lunch, dinner side, or a flavorful addition to a larger Mediterranean spread.

Ingredients:

• 1 large eggplant, diced into cubes
• 1 cup feta cheese, crumbled
• 1 cucumber, diced
• 1 red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh mint for garnish

Instructions:

• Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• Toss the eggplant cubes with olive oil, salt, and pepper, then spread them evenly on the baking sheet.
• Roast for 20-25 minutes, flipping halfway through, until the eggplant is golden and tender.
• In a large bowl, combine the roasted eggplant, cucumber, red onion, and crumbled feta.
• Drizzle with balsamic vinegar and lemon juice, then toss gently to combine.
• Garnish with fresh mint before serving.

Eggplant and feta cheese salad is a light yet flavorful side dish that pairs well with a variety of main courses. The roasted eggplant and tangy feta create a delicious contrast in flavors, while the fresh vegetables add a satisfying crunch. This dish is not only low in carbs but also full of vibrant Mediterranean flavors, making it a great addition to any keto meal.

Stuffed Eggplant with Ground Turkey

Stuffed eggplant with ground turkey is a hearty, savory keto side dish that features eggplant halves filled with a flavorful turkey mixture. The ground turkey is seasoned with herbs and spices, creating a delicious stuffing that pairs perfectly with the tender eggplant. This dish is not only satisfying but also packed with protein, making it a great option for anyone looking to enjoy a keto-friendly meal without sacrificing flavor.

Ingredients:

• 2 medium eggplants, halved lengthwise
• 1 lb ground turkey
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp ground cumin
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese

Instructions:

• Preheat the oven to 375°F (190°C).
• Scoop out the flesh from the eggplant halves, leaving a small border around the edges.
• Brush the eggplant shells with olive oil and place them on a baking sheet. Roast for 10-12 minutes until tender.
• While the eggplant is roasting, heat olive oil in a skillet over medium heat.
• Add the diced onion and garlic, and sauté until softened, about 5 minutes.
• Add the ground turkey, oregano, cumin, salt, and pepper, and cook until browned and cooked through, about 8-10 minutes.
• Once the eggplant shells are roasted, fill them with the turkey mixture and top with shredded mozzarella.
• Return the stuffed eggplants to the oven and bake for another 10-15 minutes, until the cheese is melted and golden.

Stuffed eggplant with ground turkey is a satisfying and flavorful keto side dish that’s both filling and nutritious. The combination of tender roasted eggplant and savory, seasoned turkey makes for a hearty meal that can be served on its own or as a side dish to your favorite main course. This dish is an excellent way to enjoy eggplant in a creative and delicious way while sticking to your keto diet.

Eggplant Casserole

Eggplant casserole is a rich and cheesy keto side dish that combines layers of roasted eggplant with a savory, creamy cheese sauce. The eggplant absorbs all the flavors of the sauce, making each bite deeply satisfying. This casserole is a perfect comfort food for anyone following a keto lifestyle, as it’s both low in carbs and packed with flavor.

Ingredients:

• 2 large eggplants, sliced into rounds
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 tbsp butter
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• Preheat the oven to 375°F (190°C).
• Arrange the eggplant slices in a single layer on a baking sheet, and roast for 20 minutes, flipping halfway through.
• In a saucepan, melt butter over medium heat and sauté garlic until fragrant.
• Stir in the heavy cream and bring to a simmer.
• Add the mozzarella and Parmesan cheeses, stirring until melted and smooth.
• Season with salt and pepper to taste.
• Layer the roasted eggplant slices in a baking dish, then pour the cheese sauce over the top.
• Bake for 15-20 minutes, until the casserole is bubbly and golden.
• Garnish with fresh parsley before serving.

Eggplant casserole is a comforting, cheesy keto side dish that’s perfect for a family meal or a special occasion. The rich, creamy sauce paired with the roasted eggplant makes for a deeply satisfying dish that’s full of flavor. This casserole is a great way to enjoy eggplant in a decadent, keto-friendly way while still keeping it low in carbs.

Note: More recipes are coming soon!