Dry-Skillet Eggplant

Name: Dry-Skillet Eggplant
Cook time: 15 min
Total time: 15 min
Yield: 1 dish
Cuisine: Mediterranean
Ingredients: Eggplant; Table salt; Black pepper

Eggplant browns quickly in a dry skillet while staying soft inside. It is a light low-carb vegetable side that works with salads, meat, or fish.

Ingredients

Include ingredient	Ingredient	Qty, g
Include ingredient: Eggplant	Eggplant	Ingredient quantity for Eggplant in g
Include ingredient: Table salt	Table salt	Ingredient quantity for Table salt in g
Include ingredient: Black pepper	Black pepper	Ingredient quantity for Black pepper in g

	Product release:	303
	Maintain proportions	Restore to default
		Portion size for nutrient recalculation
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Cooking time, minutes

15
	Fry	5
	Cooking	10

Macronutrients in 100 g

Proteins	1.2
Fats	0.2
Plaid	3.1
Net carbohydrates	2.8
Calories	26 kcal
Indexes
Glycemic index	14.9
Glycemic load	1
Insulin index, II	14.9
Disease inflammatory index, DII	-0.40
Antioxidant, ORAC	3 182

Calories per dayGenderGrowth

Weight loss	Detention	Set
3%	2%	2%
972	1350	1620

BJU

Lipids

Macronutrient distribution

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (3)
Reduce the amount carbohydrates Add more proteins Add more fats

RDA per 100 g

Vitamins

Nutrient	% of RDA
B6	6641431
B5	665931
B9	5541152

Minerals

Nutrient	% of RDA
Prebiotics	25252550?25
Lectins	1818183618?
Chlorine	17171721174
Sodium	11111121105
Manganese	10131216105
Fibers	8121112?8
Potassium	7981065

Lipids

Nutrient	% of RDA
No nutrients exceed 1% of the RDA

Vegan dishesSimple

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Notes

Allowed on diets
Diet	Status
Keto
Paleo
Mediterranean
Anticandidal (ACD)
FODMAP
AIP
DASH
GAPS
Low Lectin Diet
Low Histamine Diet
Gluten-free Casein-free (GFCF)
Specific Carbohydrate Diet (SCD)
Ketogenic Therapeutic
Low Oxalate Diet
MIND
FMD

Kitchen: Mediterranean

714

Digestion time: 3 hour

Cut eggplant (300 g) into thick half-moons about 1 cm wide. Season with salt (2 g) and black pepper (1 g).

Heat a dry skillet over medium heat. Add the eggplant in one layer and cook for 3-5 minutes on each side, until lightly browned and soft inside.

Serve the eggplant warm, or cool it and use it as a prep component for salads and side dishes.

Published: 08.06.2026

Author:

Roman Klymenko

15 years on low-carb nutrition

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