Here is my version of another Mediterranean dish. The original recipe calls for a mix of herbs called khmeli suneli and although the dish is AMAZING with these herbs, I have modified the recipe to make the ingredients more easily available and less time intensive.
Needless to say this is one of my family recipes and is something that is always on our dinner table during special events and holidays. Previous to my keto journey, I would stay away from eating these even though I liked them so much. Now, I can have it whenever I like. Talk about positive changes…. LOL
These are great for meal prepping and instantly fill you up.
Best Served Cold
- 2 Eggplants Large
- 50 g Walnuts chopped
- 150 g Mayonaise
- 30 g Sour Cream
- 3 cloves Garlic minced
- 2 tbsp Dill chopped
- 1 tbsp Pomegranate garnish
- 2 tbsp Salt to taste
- 2 tbsp Pepper to taste
- Coconut Oil Spray
Cooking the eggplant
Preheat your oven to 375F.
Cut both ends of the eggplant. Slice the eggplant lengthwise, each slice should be 1/4 inch in width.
Prepare a baking dish with coconut oil spray. Salt and pepper both sides of the eggplant and line them up in a baking sheet *do not stack eggplants on top of each other*. Top off with more coconut oil spray.
Bake for 15 minutes, flip, and bake for another 15 minutes.
Once out of the oven, let the eggplants cool while you prepare the filling.
Start by mixing mayonnaise and sour cream in a bowl.
Crush and chop walnuts finely.
Lightly salt the mayo mixture. Add minced garlic, chopped dill and chopped walnuts.
Mix all together.
Fill each eggplant slice with 1-2 tbsp of the stuffing mixture and roll.
Add pomegranate seeds for garnish