Eggplant cream with feta pesto (recipe)

From WikiMD's Wellness Encyclopedia

Eggplant cream with feta pesto (recipe)
NameEggplant cream with feta pesto
IngredientsEggplant Garlic clove Olive oil Lemon juice Vinegar Ricotta cheese Basil pesto Tomatoes Feta cheese Camembert cheese Fresh thyme
Cooktime (in hours)1
Preptime (in hours)0.5
Totaltime (in hours)1.5
Keto friendlinessKeto friendly
Calories154.8
Fat11.9
Protein4.8
Carbohydrate9.2
Fiber4.5
Net carbohydrates4.7
Sugar4.4
Saturated fat4.4
Cholesterol (mg)20.1
Sodium256.5
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Eggplant cream with feta pesto (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.
Eggplant cream with feta pesto (recipe) image(external)

Recipe instructions

  1. Prick eggplant, place them in a baking pan and bakeat 350F in the oven for about one hour or until soft (or broil the eggplant for about 15 mintues turning several times, check if soft).
  2. Allow skin to shrivel and turn black so as to give a smoky flavor to the salad.
  3. Peel eggplant while still hot and chop flesh into pieces. Drain if necessary over a colander.
  4. Blend eggplant with garlic, oil, lemon or vinegar, salt and pepper together until smooth.
  5. With the fork work together cheese and pesto until combined.
  6. Spoon eggplant cream in cups (as smaller as prettier).
  7. Place tomato pieces over the cream.
  8. Spoon a smaller amount of cheese-pesto over tomatoes.
  9. Top with a small piece of feta or Camembert cheese and decorate with herbs.

    Food tags
    Greek, European, Low Protein,



Keto-meter rating
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Time:
Prep Time in Hours and Mins:1H30M

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Contributors: Prab R. Tumpati, MD