Aubergines (Eggplants) are a delicious source of fibre, potassium, and vitamin B. They are incredibly versatile in healthy recipes and keto-friendly!

Our NGB co-founder Maya absolutely loves adding aubergines to her recipes and to get you on the path to creating your own delicious keto inspired brunches, dinners, and snacks we have collected three No Guilt Bakes keto inspired aubergine recipes, including Maya’s favourites, Aubergine Lasagne, Moutabal (aubergine dip) and keto Shakshuka - Yum!

How to make: Keto Aubergine Lasagne

 

 

 

 

 

 

 

 

 

This tasty meal can be served for dinner or lunch with a leafy green salad side dish along with a slice of low-carb bread. This recipe can serve at least 4 persons.

Ingredients

Meat Sauce

• 2 tbsp olive oil
• ½ onion
•  4 cloves crushed garlic 
• 500g minced lamb
• 1 tsp sea salt
• 1 stock cube
• 2 cans chopped tomatoes
• 3 tbsp Italian seasoning
• 1 Bunch Fresh Basil (or 2 tbsp Dried Basil)

 

Aubergine Sheets

• 3 Aubergines
• 4 tbsp Olive Oil
• Optional - Water

‘White Sauce’ topping

• 250g Ricotta
• 50g Grated Parmesan Cheese
• 75g Grated Cheddar Cheese

 

INSTRUCTIONS

• Finely chop the onion and sauté in a pan with the olive oil, once softened the minced lamb.
• Once the lamb is cooked through, add the garlic, herbs, stock cube and salt, cook for a few more minutes before adding the tinned tomatoes. Cover with a lid and leave to simmer on a medium heat for about 30-45mins. 
• Whilst the meat sauce is cooking, slice the aubergines lengthways, and fry in the pan with a little olive oil. Add a tablespoon of water and cover the pan with a lid to speed up the cooking process. 

• Flip the aubergines every 3-4mins until they are golden brown and cooked through. 

• When done, remove from the pan and put to the side until you are ready to construct your lasagne.

• Once you have finished cooking the aubergines, make the keto ‘white sauce’. In a small bowl stir together the ricotta cheese and parmesan cheese. 

 

ASSEMBLY

• Line the bottom of an oven-safe dish with a single layer of aubergine slices. Top with the meat sauce mixture. Repeat the layers until you use up all of the aubergine slices, top with a final layer of meat sauce. 

• Spread the ricotta mixture on top. Sprinkle with the grated cheddar cheese.

• Bake for 10-15 minutes at 200°C, until the cheese on top is melted and golden.

• Serve with a side salad or a slice ofNGB seeded breadwith lashings of garlic butter.

 

How to make: keto Moutabal (aubergine dip)

 

 

 

 

 

 

 

 

 

This healthy snack serves up to four people and is the perfect dip best served with low-carb breadsticks (handy that our pizza base makes yummy breadsticks), crudités, or as a side dish to your other keto meals.

 Ingredients

• 2 aubergines
• 2 tbsp of tahini
• 1/2 lemon, juiced
• 2 crushed garlic cloves
• 2 tbsp olive oil
• 1/2 tsp salt
• 1 tsp chilli flakes (optional)

 

ASSEMBLY

• Prick the skin of the aubergines with a fork several times. 

• If you have a gas hob, switch on one of the burners and place the aubergines onto the flame. Turn the aubergines frequently until they are charred all over. This will allow you to impart a smokey flavour into the moutabal (If you don't have a gas hob and are unable to char the aubergines skip to the next step).

• Pop the charred aubergines into the oven and bake for 20-30 minutes at 200°C (until they are soft and have cooked through). 

• Remove from the oven, place into a bowl and cover with cling film, then leave to cool for approximately 15 minutes. This will enable you to peel the skin off the aubergines easily. 

• Once cooled, peel the aubergines, mash the flesh with a fork and stir in the garlic, tahini, lemon juice and salt until combined. Season to taste.

• It is delicious served with crudités, on toasted NGB seeded bread or as a side dish. Our newPizza mixcreates some delicious breadsticks as well.

 

How to make: Keto Shakshuka

 

 

 

 

 

 

 

 

 

This tasty keto recipe is traditionally served for breakfast on its own or you can enjoy it with a leafy green salad with a slice of low-carb seeded bread. Serve between 1-2 persons.

Ingredients

• 1/2 medium onion, diced
• 1 sweet pepper, seeded and diced
• 1/2 aubergine, cubed
• 4 chopped garlic cloves
• 2 tsp chilli flakes
• 1 can chopped tomatoes
• 1 stock cube
• 2 large eggs
• 2 tbsp olive oil
•  salt and pepper, to taste

 

ASSEMBLY

• Chop the aubergines into small cubes, and finely dice the onions.

• Heat the olive oil in a large frying pan on a medium heat, and add the aubergines and onion and cook for 5 minutes or until the aubergine is cooked through. 

• Add the sweet pepper, garlic, chilli flakes, canned tomatoes and stock cube. Cover the pan and leave to simmer for 15 minutes.

• Use a large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.

Serve with a side salad and butteredNGB seeded bread.