Eggplant and cheese appetizer

This eggplant appetizer is made with all natural ingredients, it is gluten free, low carb, keto friendly, and it’s super yummy!

So many times I go to parties and wish I could find a home-made, low carb appetizer, that is tasty and satisfying. Today’s recipe is just like that! Plus, it’s really easy to make and the ingredients are simple, inexpensive and easy to find.

I used a silicone muffin pan and It worked beautifully; It didn’t stick at all! I suppose you could also use the paper cupcake liner, just keep in mind that the cheese will melt and stick to them. If you have, or can get the silicone ones I recommend it. They also come handy when you make egg muffins, which also tent to stick a bit.

Eggplants pair very nicely with basil, however, you could replace it or combine it with other herbs such as sage or rosemary. Herbs support our immune system and digestion, have anti-inflammatory and antioxidant properties,  and are packed with vitamins and phytonutrients so beneficial for our health! So, embrace them, and never let them out of your plate.

I hope you try and enjoy this recipe!

Eggplant and Cheese Appetizer

Ingredients (makes 12 appetizers)

  • Eggplant, 7 oz (cut in small cubes)
  • Shredded Mozzarella Cheese, 3.5 oz
  • Olive Oil, 4 Tbsp
  • Chopped Basil, 6 leaves
  • Garlic Powder, 1/2 tsp
  • Salt, 1/4 tsp

Steps

Pre-heat the oven to 375F

In a small bowl mix the olive oil, basil, salt and garlic powder.

In a silicone muffin pan, put a layer of eggplant of the bottom of each muffin. Then sprinkle with mozzarella cheese and about 1/2 teaspoon of the oil mix. Add another layer of eggplant, cheese and oil.

Bake for 20 minutes. Take the pan out of the oven and using a little spoon gently press down each muffin. Place the pan back in the oven for another 10 minutes or until the cheese is brown.

Let cool for 5 minutes and enjoy!

 

 

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