Low Carb Eggplant And Tomato Skillet
A savory low-carb skillet dish utilizing eggplant's high fiber. This meal keeps portions controlled and glucose levels stable.
Nutrition per serving
Ingredients
- 1 large eggplant cubed
- 2 cups cherry tomatoes
- 3 cloves garlic minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1/4 cup fresh basil chopped
- 1/4 tsp red pepper flakes
- salt and pepper to taste
Portion guidance
One cup of the mixture as a side or main.
Step-by-step method
- 1
Heat olive oil in a large skillet.
- 2
Add eggplant and sauté until golden and soft.
- 3
Toss in the cherry tomatoes and garlic.
- 4
Cook until tomatoes blister and burst.
- 5
Add oregano, red pepper flakes, salt, and pepper.
- 6
Garnish with fresh basil and serve warm.
Smart substitutions
Swap
eggplant
zucchini
Swap
oregano
thyme
Storage & reheating
Store in the refrigerator for up to 3 days.
This recipe is for inspiration only and is not medical advice. Carbohydrate and nutrition values are estimates. Speak with a qualified healthcare professional or registered dietitian about your personal blood sugar and dietary needs.
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