Keto Grilled Eggplant with Mozzarella and Basil
A quick, elegant low-carb dish perfect for summer grilling.
Key Info
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Total Time: 30-35 minutes
- Servings: 4
- Calories: 220 per serving
- Fat: 18g
- Protein: 10g
- Net Carbs: 4g
- Difficulty: Easy
- Diet Tags: Keto, Low-carb, Gluten-free, Vegetarian
Equipment Needed
- Grill or grill pan (broiler works too)
- Sharp knife and cutting board
- Pastry brush
- Tongs
- Paper towels
Ingredients
- 2 medium eggplants (about 1 pound each), sliced into 1/4-inch rounds (1cm)
- 8 oz (225g) fresh mozzarella, sliced
- 1/4 cup fresh basil leaves
- 2 tablespoons olive oil (30ml)
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano (optional)
Method
- Lay eggplant slices on paper towels and sprinkle with salt. Let sit for 15 minutes to draw out moisture.
- Heat grill to medium-high (around 400°F/200°C).
- Pat eggplant dry thoroughly with paper towels.
- Brush both sides with olive oil and season with pepper and oregano.
- Grill eggplant for 3-5 minutes per side until tender with clear grill marks.
- Top hot eggplant slices with mozzarella.
- Add fresh basil leaves and serve immediately.
Crucial Tips
- Don’t skip the salting step – it prevents bitterness.
- Eggplant should be tender but still hold shape.
- Use fresh mozzarella for best melting.
- Cut slices evenly for consistent cooking.
Storage & Variations
- Best eaten immediately.
- Stores up to 2 days refrigerated.
- Reheat in oven at 350°F for 5-10 minutes.
- Try with:
- Pesto between layers
- Goat cheese instead of mozzarella
- Grilled zucchini mix
- Balsamic reduction drizzle
Common Mistakes
- Cutting slices too thin or thick.
- Skipping the salt step.
- Overcooking until mushy.
- Using cold mozzarella (room temp melts better).
Scale recipe easily by adjusting eggplant quantity – other ingredients are flexible to taste.
