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Aubergine Tart, Low Carb and Gluten Free

A rich, flavorful eggplant dish that's easy to make. Warm flavors of basil, garlic, and oregano will sweep you off to France! Just 7.2 net carbs per serving.
Course Main
Cuisine Vegetarian
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 to 6 servings
Author Lowcarbology Editorial

Ingredients

  • Olive oil
  • 3 pounds eggplants
  • 3/4 cup diced tomatoes
  • 3 ounces shelf stable Parmesan in the green can, divided use
  • 1 ounce shredded fresh Parmesan
  • 2 beaten eggs
  • ¼ cup heavy cream
  • 2 tablespoons chopped Kalamata olives
  • 1 tablespoon chopped fresh basil
  • 1 ½ teaspoons dried oregano
  • ½ teaspoon garlic granules
  • 1 teaspoon Herbes de Provence

Instructions

  • Preheat the oven to 350F.
  • Cube the eggplant and toss in olive oil to coat lightly.
  • Place on a baking sheet and bake for 30 to 40 minutes, or until soft and creamy.
  • Remove from oven and cool slightly.
  • Mix the eggplant, tomatoes, 2 ounces of the Parmesan, 1 ounce of the fresh Parmesan, eggs, cream, olives, basil, oregano, garlic, and Herbes de Provence.
  • Spray the tart pans or pie pan with nonstick cooking spray.
  • Spoon the eggplant mixture into the tart pans and sprinkle with the remaining shelf stable Parmesan.
  • Bake tarts for about 20 minutes, pie for about 40 minutes, or until set.
  • Remove from oven and let stand 5 minutes before serving.

Notes

carbs: 15.7 net carbs 7.2 (6 servings)
carbs: 23.6 net carbs 10.8 (4 servings)