Grilled Eggplant with Keto Pesto
Grilled Eggplant with Keto Pesto
Ingredients
For the Grilled Eggplant
- 2 eggplant, medium, sliced into 1/2-inch rounds
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper, freshly ground
For the Keto Pesto
- 2 cups fresh basil leaves, packed
- 1/2 cup Parmesan cheese, grated
- 1/4 cup pine nuts, lightly toasted
- 2 garlic cloves
- 1/2 cup extra virgin olive oil
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the eggplant: Lay the eggplant slices on a baking sheet or large platter. Sprinkle generously with sea salt on both sides. Let them sit for 30 minutes to draw out excess moisture. This step helps prevent soggy eggplant and removes bitterness.
⏱️ 2 min
- 2
While the eggplant is resting, prepare the keto pesto: In a food processor, combine the fresh basil leaves, grated Parmesan cheese, toasted pine nuts, and garlic cloves. Pulse until finely chopped.
⏱️ 5 min
- 3
With the food processor running, slowly drizzle in the extra virgin olive oil until the pesto is smooth and well combined. Stir in the fresh lemon juice, sea salt, and black pepper. Taste and adjust seasoning as needed. Set aside.
⏱️ 5 min
- 4
After 30 minutes, pat the eggplant slices thoroughly dry with paper towels to remove the moisture and excess salt. This is crucial for achieving a good grilled texture.
⏱️ 3 min
- 5
Preheat a grill or grill pan to medium-high heat. Lightly brush both sides of the dried eggplant slices with extra virgin olive oil and season with a pinch of black pepper.
⏱️ 5 min
- 6
Grill the eggplant slices for 3-5 minutes per side, or until tender and marked with distinct grill lines. Be careful not to overcrowd the grill, working in batches if necessary.
⏱️ 10 min
- 7
Arrange the grilled eggplant on a serving platter. Spoon a generous amount of the keto pesto over each slice. Serve immediately as a delicious keto-friendly side dish.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Grilled Eggplant with Keto Pesto
Ingredients
For the Grilled Eggplant
- 2 eggplant, medium, sliced into 1/2-inch rounds
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper, freshly ground
For the Keto Pesto
- 2 cups fresh basil leaves, packed
- 1/2 cup Parmesan cheese, grated
- 1/4 cup pine nuts, lightly toasted
- 2 garlic cloves
- 1/2 cup extra virgin olive oil
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the eggplant: Lay the eggplant slices on a baking sheet or large platter. Sprinkle generously with sea salt on both sides. Let them sit for 30 minutes to draw out excess moisture. This step helps prevent soggy eggplant and removes bitterness.
⏱️ 2 min - 2
While the eggplant is resting, prepare the keto pesto: In a food processor, combine the fresh basil leaves, grated Parmesan cheese, toasted pine nuts, and garlic cloves. Pulse until finely chopped.
⏱️ 5 min - 3
With the food processor running, slowly drizzle in the extra virgin olive oil until the pesto is smooth and well combined. Stir in the fresh lemon juice, sea salt, and black pepper. Taste and adjust seasoning as needed. Set aside.
⏱️ 5 min - 4
After 30 minutes, pat the eggplant slices thoroughly dry with paper towels to remove the moisture and excess salt. This is crucial for achieving a good grilled texture.
⏱️ 3 min - 5
Preheat a grill or grill pan to medium-high heat. Lightly brush both sides of the dried eggplant slices with extra virgin olive oil and season with a pinch of black pepper.
⏱️ 5 min - 6
Grill the eggplant slices for 3-5 minutes per side, or until tender and marked with distinct grill lines. Be careful not to overcrowd the grill, working in batches if necessary.
⏱️ 10 min - 7
Arrange the grilled eggplant on a serving platter. Spoon a generous amount of the keto pesto over each slice. Serve immediately as a delicious keto-friendly side dish.
⏱️ 5 min