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Low Carb Cheesy Pull-Apart Garlic ‘Bread’ with Eggplant

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If you are a garlic bread addict but you don’t want to explode your carbs intake, this low-carb cheesy pull-apart garlic bread recipe is for you. The surprising thing about this recipe is the whole eggplant which works as a bread substitute. These eggplants are generously coated with a garlic and herbs olive oil then stuffed with grated mozzarella cheese. The result is absolutely surprising. Each bite is tender, cheesy with a lovely garlic taste. You won’t believe it’s made with eggplant!

cheesy pull-apart garlic bread low carb

cheesy pull-apart garlic bread

It’s been a while since I’ve been craving for a pull-apart garlic bread. It’s everywhere on the Internet and it makes me soooo hungry.


But there’s no way I eat so much bread! So today I found a super deal on eggplant at my local food market – 2 eggplants for $5! I looked at these big and beautiful eggplants and suddenly I thought ‘this will be my low-carb garlic bread base for tonight!’.


I wasn’t too sure on how it would hold together as eggplants can soften very fast when baked in the oven.  But lucky me, the result was exactly what I was hoping it would be. Big bites of baked eggplants with lots of cheese strings. I actually can’t believe it wasn’t bread. It was so soft and it melts in my mouth as a buttery garlic bread should do.

cheesy eggplant

But well, this recipe isn’t the healthiest recipe ever as it does contain a large amount of grated mozzarella. But at least my healthy move was to use a vegetable instead of bread and to make an olive oil garlic & coriander marinade instead of butter. It was really amazing. Below I listed some step by step pictures of this recipe to guide you through this process. It’s a bit messy to prepare, as you will have a lot of marinade and cheese all over the benchtop but it’s worth it! Oh and yes, my little toddler loves it too and trust me she is not the kind of little lady who loves eggplant! So another mum-trick to make eggplant her fav’!

Last thing! If you want to make a similar recipe with no-dairy and low calorie, just don’t add cheese and instead stuff the eggplant with lots of minced fresh herbs mixed in tomato paste. Follow the same baking instructions, wrap the eggplant into a large piece of foil and close very well to not let the moisture out. It will be delicious too!

cheesy pull-apart garlic bread

cheesy pull-apart garlic bread low carb

Low-carb Cheesy Pull-Apart Garlic "Bread" Eggplant

This keto-friendly garlic bread alternative is made is a whole eggplant, stuffed with cheese and garlic. Only 1.7g of net carbs!
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
4 people
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  • 2 Eggplant
  • 1 cup Grated Mozzarella
  • 1/4 cup Extra virgin olive oil
  • 2 Garlic clove
  • 4 tablespoon Fresh cilantro
  • Salt pepper
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  • Preheat oven to 350F (180C).
  • Wash the eggplant and dry with a towel or absorbent paper.
  • In a mixing bowl add the olive oil, chopped coriander, finely crushed garlic - I used a garlic press to squeeze more taste. It makes a very thin garlic paste and prevents garlic bites into the mixture. Adjust with salt and pepper if you like.
  • Using a small and sharp knife, cut lines lengthwise into the eggplant but don't cut all the way through the eggplant like you would do for a classic garlic bread.
  • Now cut lines perpendicularly to make cubes. Same here, don't cut all the way though as you don't want to cut the bottom of the eggplant.
  • Use your finger to gently open the cracks between each eggplant cube, and using a teaspoon insert the garlic oil mixture into each cracks. You can also use a silicone pastry brush it helps spread the mixture to the bottom of each crack and gets the flavour all around the eggplant.
  • Proceed the same way to insert the grated cheese. It's a bit of a messy process and you have to proceed carefully, gently stuffing each crack with cheese without breaking the eggplant cubes.
  • Place the stuffed eggplant onto a long piece of thick aluminium foil paper and wrap the eggplant into foil. Leave some space on the top to not let the foil stick to the melting cheese. Close well as you want to keep the moisture into the foil paper papillote. Using thick foil paper accelerates the baking process keeping the warmth into the papillote.
  • Bake for 20-25 minutes or until the eggplant is soft and all the cheese is melted and runny.
  • Remove from the oven and serve on a plate.
  • Let cool down for 5 minutes before eating as it will be very hot.
  • You can prepare these eggplants 24hrs before and bake them before serving. Simply stuff the eggplant, wrap in foil and store in the fridge until needed.
Serves 4, one serve is half a stuffed eggplant and contains 1.7g net carbs
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Nutrition Facts
Low-carb Cheesy Pull-Apart Garlic "Bread" Eggplant
Amount Per Serving (1 serve)
Calories 170 Calories from Fat 127
% Daily Value*
Fat 14.1g22%
Carbohydrates 3.4g1%
Fiber 1.7g7%
Sugar 1.9g2%
Net Carbs 1.7g
* Percent Daily Values are based on a 2000 calorie diet.
Keto Eggplant Garlic Bread

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  1. 5 stars
    I have enjoyed reading the comments for this recipe.
    incidentally eggplant is known as aubergine in U.K. we use coriander and buy it in the supermarket as a plant (potted) or in a pack near the chilli peppers.

    • I am French and we also call eggplant “une aurbergine” in French. I am surprise that you also use the same word in England, very interesting ! Enjoy the recipes on the blog, XOXO Carine.

  2. I just baked this and my eggplant did not become soft (well, softer than not cooked, but…) or melt in my mouth. The final result isn’t bad, but it wasn’t quite what I was expecting. Thanks for the recipe and easy to follow instructions. 🙂

    • It probably means that your eggplant was bigger than mine and required a longer cooking time. It is great to check the texture by opening the foil, prick with a knife and see. If it is not soft and moist, close the foil again and return to the oven by extra 10 minutes burst. That is what I would recommend to get the eggplant soften, moist and juicy. Enjoy the recipes on the blog and thank YOU so much for trying out some of them. XOXO Carine.

    • It is not a proper bread but when you are on a low carb diet you don’t eat regular bread. You tend to call ‘bread’ anything that looks like a bread with the same taste without the carbs! That is exactly what this pull appart eggplant garlic bread is about. It taste like garlic bread but there is no carbs!

    • Hi Wanda, I don’t have a slow cooker so I am not sure how it will cook in there. I am worried that a slow cooker soften too much the eggplant and that you won’t be able to pull appart the bites on the top. Let me know if you try though ! I am sure that many others readers would love to use a slow cooker for that recipe 🙂 Thanks for reading the blog and testing my recipes !!! xoxo Carine.

  3. I tried mine with parmesan cheese and it was lovely!!! a full family hit!!! had to bake it longer though, a full 45 minutes! thank you!!

    • Hi Andrea, Parmesan looks like a great combo with eggplant. I must try next time! I guess the baking time really depends on the eggplant size too. I noticed that if I have a hue eggplant it took longer too. Thanks for trying my recipes and sticking around with me! xoxo Carine.

  4. Whenever I have cooked eggplant in the past, I have always peeled the skins…Do you eat the skins too? Do you think it would work good with peeling it? Or would it not cook well?

    • Hi Marlene,

      I love eggplant skin. When it is well cooked in the oven it gets tender and soft. I never tried this recipe peeling the eggplant – I am not sure if the eggplant flesh will hold well without the skin. If you try let me know! It is an interesting experience. Enjoy the recipe on the blog! Carine.

    • Hi Susan, I am sure it will work. It is a great idea and it will even had a lovely taste to the eggplant! It may change the cooking time – you may have to cook the eggplant longer – as olive oil is slightly more moist. Enjoy ! Carine.

    • Hi Teresa, I am not sure where you live but if you are based in New Zealand too I buy coriander from any Pak n Save or Countdown (Woolworth) store. It is usually sold in the fridge where you buy packaged lettuce. You can also buy a plant for few dollars in a plant store. It grows easily in the kitchen. However, if you don’t find coriander I recommend to substitute with parsley or basil. It goes very well with eggplant too. Enjoy!

      • Might be worth noting that coriander leaves are known as cilantro in many parts of the world, I assume that is what is wanted for this recipe? Or rather cilantro seeds are known as coriander?

        • Yes Rob I used coriander leaves but as I am French I did not know that some others part of the world use the word cilantro. I will update that in the recipe for sure! Thanks Rob for this great input 🙂 Carine.

    • Hi Sara, thank you for putting so much effort to write in my birth language! it means a lot to me. Your French is really good! J’espere que vous aimerez cette recette d’aubergine au four. Elle as beaucoup de succes avec ma petite fille de 3 ans. A bientot sur le blog pour d’autres recettes ! Carine.

  5. I have a question.
    How about the bitter taste which is often present when cooking with eggplant unless the slices are salted and drained?

    • Hi Valerie, I never found eggplant bitter and I cook eggplant in many dishes like ratatouille without adding a salt/drain process. In this recipe the eggplant is wrapped in foil then baked. The foil maintain the moisture coming out from the veggie and spread the garlic olive oil flavour from all around the eggplant. It taste absolutely amazing to me, a lot like garlic bread. If you love eggplant try this you will be surprised it is delicious!

      • I too have never salted eggplant [brinjal] I cook slices of eggplant in a flat pan in the oven with garlic butter.
        No bitterness!

        publish my e-mail if you want!