Spice Roasted Eggplant

About

These delicious Keto roasted eggplant are tossed in aromatic spices, and oven-baked until tender and golden. Our easy low carb eggplant is prepared with sweet maple-flavored syrup, warming cinnamon, coriander, cumin, garlic, a hint of lemon, and a generous drizzle of olive oil. Once baked, the aromatic eggplant is tossed with toasted flaked almonds and topped with fresh parsley to serve. This makes a great Moroccan inspired Keto side.

Can I Make This Without the Nuts?

We have added sliced almonds to our Keto roasted eggplant for added texture and flavor. If you would like to use an alternative nut, toasted pine nuts or walnuts would make a great replacement. If you cannot eat nuts, then they can simply be omitted. If you can tolerate seeds, then you could add a few sunflower seeds for texture. Please be sure to adjust your macros to account for any changes made to the original recipe.

Serving Suggestions

This Keto side dish is inspired by the flavors and spices of Moroccan cuisine. Our low carb roasted eggplant would make a great accompaniment to a roasted lamb or chicken dish. Perfect with a spiced whole roasted chicken or baked lamb chops. For a Moroccan inspired low carb feast, why not serve alongside a Moroccan inspired salad and a side of cauliflower rice.

Ingredients

3 tablespoon olive oil
2 teaspoon lemon peel or zest raw
1 small eggplant
1 tablespoon parsley
1 tablespoon, slivered almonds, raw
1 teaspoon cinnamon
½ tablespoon maple flavored syrup by lakanto
½ teaspoon coriander leaf, dried
½ teaspoon cumin, ground
½ teaspoon garlic powder
½ teaspoon salt, sea salt
⅛ teaspoon black pepper

Instructions

Preheat the oven to 400 degrees Fahrenheit. Slice across the eggplant into half-inch discs. Slice each disc into quarters. Arrange the sliced eggplant across a shallow oven tray.
Sprinkle the cinnamon, coriander, cumin, garlic powder, lemon zest, salt and pepper over the eggplant. Drizzle over the lakanto syrup and olive oil. Use your hands to rub the seasonings into the eggplant. Transfer the tray to the oven and roast for 18 minutes, turning halfway through.
Remove the tray from the oven. The eggplant should be soft and tender. Sprinkle over the toasted flaked almonds. Toss gently to combine. Scatter with chopped fresh parsley to serve.