Low-Carb Eggplant Pie
Eggplant Pie: A Low-Carb Vegetarian Alternative
If you’re looking for a delicious and healthy vegetarian meal that can also double as a low-carb option, look no further than Eggplant Pie! This savory dish takes traditional Italian favorites like ricotta cheese and eggplant and combines them within a light and flavorful pastry crust. Trust us, it’s a must-try dish if you’re looking for a meat-free meal that can still put a smile on your face!
Eggplant is a popular vegetable, packed with vitamin B6 and folate as well as magnesium, copper, and phosphorus. It is also surprisingly low in calories, making it an excellent choice for those looking to control their carbohydrate intake. Eggplant pies are a super-tasty way to enjoy the health benefits of eggplant without adding unnecessary carbs to your diet.
To begin, we’ll start with a simple but indulgent ricotta cheese and eggplant filling. Combined with fresh herbs, this mix is then wrapped up in a light pastry shell and baked until golden and fragrant. Serve with a side salad for a complete meal or enjoy the slices of eggplant pies as a flavorful snack. Ready to get started? Great! Let’s jump into all the steps to make this low-carb eggplant dish.
• 2-3 large eggplants
• 2 cloves of garlic, minced
• 1/4 cup of extra-virgin olive oil
• 2 cups of ricotta cheese
• 1/4 teaspoon of Sea salt
• 1/4 teaspoon of Freshly ground black pepper
• 1 teaspoon of dried oregano
• 1/4 cup of chopped fresh parsley
• 1/4 cup of chopped fresh basil
• 1 ¼ cup of all-purpose flour
• 1/2 cup of cold butter, cubed
• 2 tablespoon of cold water
• 1/4 teaspoon of Sea salt
1. Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
2. Slice the eggplants into 1/2-inch thick rounds and spread on the prepared baking sheet. Sprinkle the rounds with garlic and drizzle with 1/4 cup of olive oil. Roast the eggplant in the oven for 25 minutes, flipping the rounds over about halfway through the cooking time.
3. In a bowl, combine the ricotta cheese, roasted eggplant, sea salt, pepper, oregano, parsley and basil. Mix until everything is evenly combined.
4. Make the crust by combining the flour and sea salt in a bowl. Using your hands, add cubed butter to the bowl and mix together until the mixture resembles a coarse meal. Finally, add 2 tablespoons of cold water and mix until the dough comes together.
5. On a lightly floured surface, roll the pastry dough out into a 12-inch circle. Place in the bottom of a 9-inch greased pie plate. Spoon the eggplant and ricotta mixture over the pastry shell. Fold the edges of the dough over the top of the filling, crimping it to form a decorative edge.
6. Bake in the