Roast eggplant halves are my favourite go-to low carb alternative to stuffed baked potatoes or sweet potato. Not only are they easier on the carbs, they’re also quicker to cook!
I normally go for Italian or Middle Eastern flavours with my eggplant, but a few weeks ago I had some leftover lamb curry and some eggplant in the fridge. You know where this story is heading…
- 2 medium eggplant (aubergine)
- 300 g / 11 oz cooked protien (meat / lentils / chickpeas /boiled eggs / tuna)
- 2-3 teaspoons curry powder
- 8 tablespoons Greek yoghurt
- 1-2 handfuls roast cashews or peanuts
- 1 bag baby spinach leaves or salad
- Preheat your oven to 250C (480F). Halve eggplant, lengthwise. Score the cut side by lightly slashing a few times to allow the oil to penetrate the flesh and make it look pretty. Drizzle really generously with olive oil and roast cut side up for 20-25 minutes or until eggplant is well browned.
- While the eggplant is cooking, warm your cooked meat / lentils / chickpeas in a frying pan with some more olive oil and the curry powder.
- When the eggplant is cooked, divide between two plates. Top with warm curry mixture, nuts and drizzle over yoghurt. And pop the baby spinach on the side.
Variations & Substitutions
carb-lovers – roast whole sweet potato or potatoes until tender. Then cut in half and top as per the recipe. Or serve eggplant with warmed flat bread.
dairy-free – use coconut yoghurt, mayo or just drizzle with some peppery extra virgin olive oil instead.
carnivore – brown some lamb or beef mince (ground meat) in a little oil before adding the curry powder.
carb lovers / more substantial – serve with warm pita.
more substantial (low carb) – extra protein + nuts. Mix some mayo into the yoghurt.
nut-free – just skip them or replace with extra filling.
different spices – garam masala will work. Or try a mixture of 1 teaspoon each ground cumin, coriander and paprika.
different veg – large flat mushrooms can be roasted like this instead (no need to score). Or see the carb-lovers.
short on time – increase oven temp to the highest setting.
Prepare Ahead
The eggplant can be roasted ahead. Store it by itself in the fridge for up to 2 weeks or freeze. The filling meat / lentils / chickpeas / quinoa can also be prepared and stored in the fridge up to a week (for the meat) or 2 for the rest. Filling can be frozen.
Waste Avoidance Strategy
eggplant – will keep for a few weeks in a plastic bag in the fridge. For longer, sliced and rub with oil and grill until soft and browned. Can be frozen if needed.
cooked meat – best to use for another meal.
lentils / chickpeas /quinoa / curry powder / roast cashews or peanuts – keep them in the pantry.
yoghurt – usually has a shelf life of a month or so. Otherwise, have it for another meal like breakfast! Don’t freeze.
baby spinach – either pop them in the freezer or wilt down in a covered pot with a little olive oil. This way they’ll keep in the fridge for a few weeks.