Keto Aubergine Saganaki

Discover the ultimate low-carb twist on a classic Greek dish with this Keto Aubergine Saganaki! Perfectly golden aubergine rounds are layered with a rich, spiced tomato sauce infused with garlic, oregano, and chili flakes, then topped with a luxurious blend of crumbled feta and gooey mozzarella. This indulgent yet keto-friendly recipe is baked to bubbly perfection and finished with a sprinkle of fresh parsley for a burst of freshness. Ideal as a comforting appetizer or a hearty main, this easy-to-make dish is not only packed with Mediterranean flavors but also suits a low-carb lifestyle. Whether you're hosting a dinner party or simply looking for a satisfying meal, this keto aubergine bake will impress every palate while keeping you on track!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 medium Aubergines
• 3 tablespoons Olive oil
• 3 cloves Garlic cloves, minced
• 1 medium Red onion, finely chopped
• 400 grams Crushed tomatoes
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 0.5 teaspoon Chili flakes
• 0.5 teaspoon Salt
• 0.25 teaspoon Freshly ground black pepper
• 150 grams Feta cheese, crumbled
• 100 grams Mozzarella cheese, shredded
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Slice the aubergines into 1 cm thick rounds and set aside.

Step 2

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add aubergine slices in batches, cooking for 3-4 minutes on each side until golden brown. Add more oil as necessary. Transfer the cooked aubergine to a paper towel-lined plate to drain any excess oil.

Step 3

In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and chopped onion and sauté for about 5 minutes, or until the onion becomes translucent.

Step 4

Stir in the crushed tomatoes, dried oregano, dried basil, chili flakes, salt, and black pepper. Simmer the sauce on low heat for 10 minutes, allowing flavors to meld.

Step 5

Preheat your oven to 180°C (350°F).

Step 6

Arrange the cooked aubergine slices in a single layer in a baking dish. Pour the tomato sauce evenly over the aubergine.

Step 7

Sprinkle crumbled feta and shredded mozzarella cheese on top of the sauce and aubergine.

Step 8

Bake in the preheated oven for about 20 minutes, or until the cheese is bubbly and golden brown.

Step 9

Remove the dish from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley before serving.

Step 10

Serve hot as an appetizer or part of a keto-friendly meal.

Nutrition Facts

Serving size	(1424.3g)

Amount per serving	% Daily Value*
Calories	1383.5

Total Fat 98.4g	0%
Saturated Fat 40.1g	0%
Polyunsaturated Fat 4.0g
Cholesterol 203.6mg	0%
Sodium 3445.3mg	0%
Total Carbohydrate 79.3g	0%
Dietary Fiber 26.2g	0%
Total Sugars 41.8g
Protein 54.1g	0%

Vitamin D 0IU	0%
Calcium 1617.7mg	0%
Iron 7.3mg	0%
Potassium 2684.5mg	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: 62.4%

Protein: 15.2%

Carbs: 22.4%