High Protein Baked Aubergine with Garlic and Parmesan

Elevate your vegetarian cooking game with this High Protein Baked Aubergine with Garlic and Parmesan, a savory and satisfying recipe that's perfect for busy weeknights or casual gatherings. Featuring tender, oven-baked aubergine slices, coated in a flavorful blend of grated Parmesan, minced garlic, and chickpea flour, this dish boasts a crispy, golden crust while staying delightfully light and rich in nutrients. The addition of egg whites not only enhances the protein content but also creates the perfect adhesive for the cheesy topping. Fresh parsley and a touch of black pepper bring a pop of brightness to every bite, while the olive oil ensures a luscious finish. With only 20 minutes of prep and a total cook time of 30 minutes, this low-carb, gluten-free dish is as wholesome as it is easy to prepare. Serve these crispy aubergine rounds as a delicious appetizer, side dish, or even a meatless main course, garnished with a sprinkle of parsley for a presentation that’s as impressive as the taste. Perfect for those seeking high-protein vegetarian recipes, this baked aubergine is sure to become a household favorite.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 medium aubergines (eggplants)
• 1 teaspoon salt
• 3 tablespoons olive oil
• 4 cloves fresh garlic cloves, minced
• 100 grams Parmesan cheese, grated
• 50 grams chickpea flour
• 3 tablespoons fresh parsley, chopped
• 0.5 teaspoon black pepper
• 4 large egg whites

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

Slice the aubergines into 1/2-inch thick rounds and sprinkle both sides with the salt. Let them sit for 10 minutes to draw out moisture.

Step 3

Rinse the salt off the aubergine slices and pat them dry with a clean kitchen towel.

Step 4

Brush both sides of the aubergine slices with 2 tablespoons of olive oil and place them on a baking sheet lined with parchment paper.

Step 5

In a small bowl, combine minced garlic, Parmesan cheese, chickpea flour, fresh parsley, and black pepper.

Step 6

In a separate bowl, lightly beat the egg whites.

Step 7

Brush each aubergine slice with the beaten egg whites, then sprinkle generously with the Parmesan mixture, pressing it gently to adhere.

Step 8

Drizzle the remaining tablespoon of olive oil over the prepared aubergine slices.

Step 9

Bake in the preheated oven for 25-30 minutes, or until the aubergines are tender and the tops are golden brown and crisp.

Step 10

Remove from the oven and let the slices cool for a few minutes before serving.

Step 11

Garnish with additional chopped parsley if desired, and serve warm.

Nutrition Facts

Serving size	(954.5g)

Amount per serving	% Daily Value*
Calories	1213.2

Total Fat 76.7g	0%
Saturated Fat 27.1g	0%
Polyunsaturated Fat 4.0g
Cholesterol 100mg	0%
Sodium 4334.9mg	0%
Total Carbohydrate 74.0g	0%
Dietary Fiber 24.5g	0%
Total Sugars 27.5g
Protein 72.6g	0%

Vitamin D 0IU	0%
Calcium 1237.4mg	0%
Iron 5.6mg	0%
Potassium 2180.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.1%

Protein: 22.7%

Carbs: 23.2%