This keto panini recipe was shown to us by a friend who stopped by for a visit. All in all, no special tricks, but the result was incredible! Probably the best version of eggplant I’ve ever tasted!
The main trick to cooking such simple recipes is product selection. Try to buy only the super-fresh and unpeeled veggies. They’re denser and retain their flavor and texture better after processing. Plus, get a mountain of vitamins!
Cooking Time 15 min.
Serving amount 2
Ingredients :
Eggplant, small 2 pcs.
Garlic clove 2 pcs.
Mayonnaise 2 tbsp.
Basil leaves 8 pcs.
Mozzarella cheese 60g
Cherry tomatoes, large 2 pcs.
Fresh spinach 90 g
Pine nuts 30g
Step 1
Finely chop fresh basil leaves and two garlic cloves
Step 2
Lightly fry the garlic and fold into the mayonnaise. Add the basil and stir to combine. The aioli sauce is ready!
Step 3
Cut the stalks off the eggplant and slice into about 1 cm thick slices.
Step 4
Place the spinach leaves.
Step 5
Place sliced tomatoes on top.
Step 6
Sprinkle with grated mozzarella cheese.
Step 7
Sprinkle with pine nuts.
Step 8
Cover the top with the second eggplant slice and place in the grill (I have a waffle iron with grill plates)
Step 9
Bake for 3 to 4 minutes. Don’t overheat the panini or the eggplant will become too soft and lose its shape.
Serve warm with aioli sauce.
Bon appetit!
Energy content per serving
Calories from fat 234
Calories 408
Fats: 26g
Carbohydrates: 32 g
Fiber: 16 g
Digestible carbohydrates: 16 g
Protein: 12 g
