Low-Carb Pinch Eggplants

(Low-Carb High-Quality) – This wonderfully spicy oven dish is an absolute eye-catcher! Of course, the freshly-baked aubergines don’t only look great, they also will amaze you with spicy marinade.

We wish you a lot of fun cooking, cheers Andy & Diana.

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Ingredients

Directions

Preheat oven to 180°C / 355°F (circulating air) or 200°C / 390°F (top / bottom heat).

Wash the aubergines and cut them with a knife in a way that a diagonal check pattern is created.

Place the eggplants on a piece of parchment paper and prepare the marinade. Put the oil in a small bowl and add the chopped parsley, Parmesan, chilli flakes and some pepper and salt to taste and mix the ingredients throughly.

Brush the eggplant with the marinade.

Sprinkle the marinated aubergines with grated Gouda but also fill the cuts of the eggplants with the cheese.

Now carefully wrap the aubergines in the parchment paper and place them on a baking sheet.

Bake the Low-Carb Pinchable Eggplants in a preheated oven for about 30 minutes. After baking, remove the parchment paper and enjoy this spicy low-carb dish.

Nutritional Values

Nutrition values are approximations and referring to 100 g of prepared low-carb food.

Low-Carb Pinchable Eggplants in 10 Seconds

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