Main Recipes available on keto and LCHF Cereals and Side Dishes Baked eggplant with burrata and vegetable filling
Baked eggplant with burrata and vegetable filling
Ingredients
| Ingredient | Qty, g | |
|---|---|---|
| Olive oil | ||
| Mozzarella ? 1 pc ≈ 28 g 200 g ≈ 7.1 sheet | ||
| Basil | ||
| Pine nut | ||
| Parmesan ? 1 pc ≈ 28 g 30 g ≈ 1.1 sheet | ||
| Eggplant ? 1 pc ≈ 250 g 500 g ≈ 2 sheet | ||
| Garlic ? 1 pc ≈ 5 g 10 g ≈ 2 sheet | ||
| Onion ? 1 pc ≈ 110 g 50 g ≈ 0.5 sheet | ||
| Bulgarian pepper ? 1 pc ≈ 120 g 300 g ≈ 2.5 sheet | ||
| Tomato ? 1 pc ≈ 90 g 300 g ≈ 3.3 sheet | ||
| Black pepper | ||
| Thyme | ||
| Cooking salt | ||
| Product release: | 1 461 g | |
| Restore to default | ||
| Add a dish to the menu | ||
Cooking time
| 5 min | ||
| 25 min | ||
| 5 min | ||
| 5 min | ||
40 min | ||
|---|---|---|
Macronutrients in 100 g
| Proteins | 4.9 g |
| Fats | 7.1 g |
| Net carbohydrates ?The amount of carbohydrates absorbed in 100 grams. When counting carbohydrates eaten, only pure carbohydrates are taken into account. | 3.3 g |
| Calories | 102 kcal |
| Indexes | |
| Glycemic load ?The lower, the better. | 1.1 |
| Insulin index (II) ?The degree of insulin increase in response to a product compared to glucose, taking into account both carbohydrates and proteins with fats. The lower, the better. | 21 |
| Disease Inflammatory Index (DII) ?Reflects how the product affects the level of inflammation in the body. Products with a positive index can enhance inflammatory processes, while those with a negative index can reduce them, helping to improve immunity and reduce the risk of chronic diseases. | -0.46 |
| Antioxidant (ORAC) ?The higher the value, the stronger the antioxidant properties. Listed per 100 grams. It is recommended to consume foods with a total minimum of 5000 ORAC per day. | 1 793 |
Calories per dayGenderGrowth
| Weight loss | Detention | Set |
|---|---|---|
| 11% | 8% | 6% |
| 972 kcal | 1350 kcal | 1620 kcal |
Macronutrient distribution
Ideal: 5% Carbohydrates 20% Proteins 75% Fats | |
| Recommendations (3) | |
| |
Vitamins per 100 g
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Bulgarian pepper: 86% ◦ Tomato: 9% ◦ Eggplant: 2% C | 34411223615 |
| iWhich products: ◦ Mozzarella: 94% ◦ Parmesan: 6% B12 | 14141213? |
| iWhich products: ◦ Bulgarian pepper: 46% ◦ Eggplant: 23% ◦ Tomato: 15% ◦ Mozzarella: 8% ◦ Garlic: 8% B6 | 1010227? |
| iWhich products: ◦ Bulgarian pepper: 45% ◦ Mozzarella: 28% ◦ Tomato: 10% ◦ Eggplant: 9% ◦ Parmesan: 6% A | 9122111? |
| iWhich products: ◦ Mozzarella: 44% ◦ Bulgarian pepper: 22% ◦ Parmesan: 11% ◦ Eggplant: 11% ◦ Tomato: 11% B2 | 79167? |
| iWhich products: ◦ Bulgarian pepper: 33% ◦ Olive oil: 30% ◦ Pine nut: 20% ◦ Tomato: 11% ◦ Mozzarella: 3% E | 66146? |
| iWhich products: ◦ Bulgarian pepper: 43% ◦ Eggplant: 30% ◦ Tomato: 12% ◦ Mozzarella: 7% ◦ Pine nut: 3% ◦ Onion: 3% B9 | 66124? |
| iWhich products: ◦ Tomato: 21% ◦ Bulgarian pepper: 20% ◦ Eggplant: 15% ◦ Thyme: 15% ◦ Pine nut: 14% ◦ Basil: 11% ◦ Black pepper: 3% K | 69149? |
| iWhich products: ◦ Bulgarian pepper: 36% ◦ Eggplant: 31% ◦ Tomato: 17% ◦ Pine nut: 13% B3 | 5594? |
Minerals per 100 g
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Pine nut: 58% ◦ Eggplant: 24% ◦ Bulgarian pepper: 6% ◦ Tomato: 6% ◦ Garlic: 3% ◦ Thyme: 3% Manganese | 15192317? |
| iWhich products: ◦ Tomato Lycopene | 14142714? |
| iWhich products: ◦ Mozzarella: 50% ◦ Parmesan: 15% ◦ Pine nut: 13% ◦ Eggplant: 9% ◦ Bulgarian pepper: 6% ◦ Tomato: 5% Phosphorus | 13131913? |
| iWhich products: ◦ Mozzarella: 66% ◦ Parmesan: 23% ◦ Eggplant: 3% ◦ Bulgarian pepper: 2% ◦ Tomato: 2% Calcium | 11111111? |
| iWhich products: ◦ Cooking salt: 61% ◦ Mozzarella: 24% ◦ Parmesan: 14% Sodium | 99189? |
| iWhich products: ◦ Eggplant Prebiotics | 99179? |
| iWhich products: ◦ Mozzarella: 55% ◦ Pine nut: 18% ◦ Parmesan: 8% ◦ Eggplant: 7% ◦ Tomato: 5% ◦ Bulgarian pepper: 4% Zinc | 791571 |
| iWhich products: ◦ Pine nut: 25% ◦ Bulgarian pepper: 20% ◦ Eggplant: 18% ◦ Tomato: 14% ◦ Mozzarella: 5% ◦ Parmesan: 5% ◦ Olive oil: 2% ◦ Basil: 2% ◦ Garlic: 2% ◦ Onion: 2% ◦ Black pepper: 2% ◦ Thyme: 2% Iron | 6242? |
| iWhich products: ◦ Eggplant: 38% ◦ Tomato: 23% ◦ Bulgarian pepper: 21% ◦ Mozzarella: 6% ◦ Pine nut: 6% ◦ Onion: 2% Potassium | 6897? |
| iWhich products: ◦ Eggplant: 53% ◦ Bulgarian pepper: 18% ◦ Tomato: 13% ◦ Pine nut: 11% ◦ Black pepper: 2% ◦ Thyme: 2% Fibers | 5887? |
| iWhich products: ◦ Tomato: 58% ◦ Pine nut: 26% ◦ Parmesan: 10% ◦ Garlic: 4% Molybdenum | 55115? |
| iWhich products: ◦ Bulgarian pepper: 98% ◦ Pine nut: 2% Silicon | 55115? |
Lipids per 100 g
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Mozzarella: 76% ◦ Parmesan: 16% ◦ Olive oil: 8% Palmitic acid (Saturated) | 16162516? |
| iWhich products: ◦ Olive oil: 80% ◦ Mozzarella: 12% ◦ Parmesan: 6% Oleic acid (Omega-9) | 68117? |
Read
Video on the topic
Reviews
on KETO Allowed
Goes well with: Snacks
Inventory: Oven
Difficulty: simple
Max. per day ≈ 606 g ?Из расчета максимум 20 гр углеводов в день
Servings: 4 (1 serving ≈ 365 g)
Digestion time: 3 hour
Complete protein: ✔
Keto, LCHF: Recipes, Rules, Description
Olive oil, Mozzarella, Basil, Pine nut, Parmesan, Eggplant, Garlic, Onion, Bulgarian pepper, Tomato, Black pepper, Thyme, Cooking salt
Cooking: 5 min, Bake in the oven: 25 min, Fry: 5 min, Cooking: 5 min
Keto, LCHF: Recipes, Rules, Description
$$$
Preparing the eggplant
Cut the eggplant (1 piece) in half lengthwise and make crosswise cuts in the flesh. Sprinkle it with salt, then brush it with olive oil.
Bake the eggplant in a preheated oven at 250 degrees for 20-25 minutes until golden brown.
Vegetable filling
Heat a little olive oil (1 tbsp) in a pan.
Add finely chopped garlic (2 cloves) and shallot (1 piece). Sauté them over medium heat for a minute until fragrant.
Then add chopped bell peppers (2 pieces) and continue to sauté for another minute.
After that, add chopped tomatoes (2 pieces) and thyme leaves or chopped parsley, seasoning the mixture with salt and black pepper to taste.
Sauté everything together for a few more minutes until the excess liquid evaporates.
Combining the dish
When the eggplant is ready, place it on plates. On each half, add a burrata (1 piece) and gently crush it with a fork to spread it evenly across the surface.
Then cover with the vegetable filling, sprinkle with grated parmesan (2 tbsp) and toasted pine nuts (2 tbsp).
Finish the dish with a garnish of fresh basil leaves.
Any remaining questions? Ask chatGPT.:
Ask a question
Add a review
Watch others cereals and side dishes:
We recommend reading:All articles
Share: