How To: Cooking with Eggplant

Eggplant is one of my favourite vegetables. If you were to ask my mother, she would tell you how weird that is. Until I started keto, I point blank refused to eat this stuff even though my mom knows how to cook eggplant really well. I just really did not like the taste. Because of this, I am pretty sure that keto changes your taste buds. I've even started eating chicken livers.

Eggplant is a non-starchy vegetable that is high in Potassium (and many other things), perfect for keto. It also only contains 3g of carbs per 100g.

Meal ideas:

Ginger Pork & Cabbage Dumplings

I love Chinese food. But unfortunately there's not a lot of restaurant-made Chinese food options that are keto friendly. So I make do with Chinese food flavours. These dumplings are relatively quick to make and go well with almost any sides. I usually serve them with some soy sauce drizzled over the top. 

Meal ideas: 

  • Pork dumplings with fried bok choy and cucumber salad
  • Pork dumplings with cauliflower egg fried "rice"
  • Use the mince filling as meatballs. Fried and served on a bed of sautéed cabbage 
  • Fried shirataki noodles with dumplings
  • Keto crack and dumplings 

Lime & Ginger Cheesecake

If you like cheesecake, you're in the right place. If it wasn't for how much cream cheese these use, and the fact that I am still trying to lose weight, I would probably have them in my house all the time. Lime and ginger is one of my favourite flavour combinations. I use it regularly in sweet and savoury dishes.

At 2.5g carbs each, these cupcakes make a great dessert, or if you have the metabolism of my husband, a quick snack. They don't last long in our fridge.  You could make a large cheesecake out of this but the base would need to be doubled and it won't be as easily removable on a larger scale - the cupcakes are quite fragile.

Rose Panna Cotta

I have this thing about Turkish Delight, one day I will make a low carb version. Until that happens - everything rosewater is a GO. I love panna cotta - it always reminds me of pudding. These desserts definitely have a pudding consistency with a slight sugary crunch. The erythritol crystallises in the fridge and actually makes a weird crunchy "shell". This is one of my favourite desserts and always a crowd pleaser. The best part about this recipe - it's super simple to make.