Name: Baked Eggplant with Greek Yogurt and Pesto Sauce
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1 dish
Ingredients: Eggplant; Almond flour; Olive oil; Table salt; Chili pepper; Greek yogurt; Tomato; Pesto sauce; Mint

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

667

Servings: 1 (1 serving ≈ 391 gram)

Digestion time: 3 hour

Complete protein: ✔

Baking the eggplant

Wrap eggplant (250 g) in foil and bake at 200°C for about 60 minutes until tender. Unwrap it, let it cool briefly, and carefully remove the skin while keeping the shape intact.

Breading

mix almond flour (30 g), salt (4 g), and chili pepper (0.2 g). coat the eggplant and fry it on all sides in olive oil (6 g) until golden.

Serving

Place the eggplant on a plate and top it with greek yogurt (40 g), pesto sauce (20 g), and diced tomato (40 g). sprinkle with mint (1 g) and serve warm.

Published: 05.08.2026

Updated: 24.08.2026

Author:

Roman Klymenko

15 years on low-carb nutrition

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Include ingredient	Ingredient	Qty, g
Baking the eggplant
Include ingredient: Eggplant	Eggplant	Ingredient quantity for Eggplant in g
Breading
Include ingredient: Almond flour	Almond flour	Ingredient quantity for Almond flour in g
Include ingredient: Olive oil	Olive oil	Ingredient quantity for Olive oil in g
Include ingredient: Table salt	Table salt	Ingredient quantity for Table salt in g
Include ingredient: Chili pepper	Chili pepper	Ingredient quantity for Chili pepper in g
Serving
Include ingredient: Greek yogurt	Greek yogurt	Ingredient quantity for Greek yogurt in g
Include ingredient: Tomato	Tomato	Ingredient quantity for Tomato in g
Include ingredient: Pesto sauce	Pesto sauce	Ingredient quantity for Pesto sauce in g
Include ingredient: Mint	Mint	Ingredient quantity for Mint in g

	Product release:	391
	Maintain proportions	Restore to default
		Portion size for nutrient recalculation
Add a dish to the menu

1 30
	Bake in the oven	1
	Fry	10
	Slice	5
	Mix	5
	Cool down	5
	Heat on the stove	5

Proteins	3.8
Digestible proteins	2
Fats	10.3
Plaid	2.6
Net carbohydrates	3
Fructose	0.1
Calories	118 kcal
Indexes
Glycemic index	13.5
Glycemic load	0.9
Insulin index, II	18.5
Disease inflammatory index, DII	-0.44
Antioxidant, ORAC	2 532

Weight loss	Detention	Set
12%	9%	7%
972	1350	1620

Nutrient	% of RDA
E	1515153221
B2	91192041
B6	6641331
B9	5531052
B5	554821
B3	5641041

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (2)
Reduce the amount carbohydrates Add more fats

Nutrient	% of RDA
Fructose	??????
Chlorine	27272732277
Sodium	17171733168
Prebiotics	16161632?16
Manganese	15191723157
Lectins	1515153015?
Copper	101092063
Probiotics	10101020?2
Phosphorus	9991363
Magnesium	81092554
Iron	732541
Potassium	7981165
Fibers	7111011?7
Boron	77714?2
Lycopene	77714?1

Nutrient	% of RDA
Oleic acid (Omega-9)	9111016?12
Oleic acid (Omega-9)	78712?9
Linoleic acid (Omega-6)	58713?15

Nutrient	% of RDA
Lysine	710102153
Isoleucine	6991842
Tryptophan	5661631
Leucine	5771552

Baked Eggplant with Greek Yogurt and Pesto Sauce

Baking the eggplant

Breading

Serving

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