KETO PULL-APART GARLIC EGGPLANT
– 2 Eggplants – 1 cup Grated Mozzarella – ¼ cup Extra Virgin Olive Oil – 2 Garlic Clove – 4 tbsp Fresh Cilantro – Salt
Make Garlic Paste
In a mixing bowl add the olive oil, chopped coriander, finely crushed garlic. It makes a very thin garlic paste and prevents garlic bites into the mixture.
Using a small and sharp knife, cut lines lengthwise into the eggplant but don't cut all the way through.
Cut Eggplant Sideways
Now cut lines perpendicularly to make cubes in a wafer pattern. Again, don't cup too deep.
Stuff with Garlic Paste
Use your finger to gently open the cracks between each eggplant cube, and using a teaspoon, insert the garlic oil mixture.
Stuff with Cheese
Proceed the same way to insert the grated cheese into your Eggplant Keto Garlic Bread.
Wrap Into Foil
Place the stuffed eggplant onto a long piece of thick aluminum foil paper and wrap the eggplant into the foil.
Bake the Eggplant
Bake the Keto Pull-apart Garlic Eggplantfor 20-25 minutes in an eggplant preheated to 350°F (180°C).
NET CARBS FAT PROTEIN
Serving: 1/2 Eggplant Makes: 2 Eggplants
Prep: 5 Minutes Cook: 25 Minutes
PULL-APART GARLIC EGGPLANT 'BREAD'
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