Turkish · Keto
Eggplant Casserole
Keto-friendly eggplant Casserole recipe. Featuring eggplant and meatballs as the star ingredients from Turkish cuisine.
Halal-friendly Medium
- Prep
- 22 min
- Cook
- 22 min
- Total
- 44 min
- Serves
- 4
7g Net carbs
26g Protein
26g Fat
374 Calories
Per serving
Ingredients
- 1 medium eggplant
- 300 g meatballs
- 2 medium tomato sauce
- 2 pieces pepper
- 3 cloves garlic
Method
- Cut the medium eggplant into 1-inch cubes and arrange them in a baking dish.
- Brown the 300 g meatballs in a skillet over medium-high heat for about 8 minutes until they develop color on all sides.
- Dice the 2 medium tomato sauce and chop the 2 pieces of pepper, then combine them with the browned meatballs.
- Pour the meatball and tomato mixture over the eggplant cubes in the baking dish, stirring gently to distribute evenly.
- Cover the casserole with foil and bake at 375°F for 20 minutes until the eggplant is tender.
- Remove the foil and bake for an additional 2 minutes to allow any excess moisture to evaporate before serving.
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