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.
to 6 servings
shelf stable Parmesan
in the green can, divided use
shredded fresh Parmesan
chopped Kalamata olives
chopped fresh basil
Herbes de Provence
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.
carbs: 15.7 net carbs 7.2 (6 servings)
carbs: 23.6 net carbs 10.8 (4 servings)
Find more great low carb recipes at Lowcarb-ology.com