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:

• Keto lasagne using thin slices of eggplant as the "pasta" layer.
• Keto crack  
• Low Carb Moussaka
• Garlic "bread" 
• Parmesan and pecan crusted eggplant  

After two years of doing keto, I STILL don't feel qualified to really answer this question. I am constantly learning new things every day. So I've crowd-sourced this post. Thank you to everyone who helped me!

Firstly, the best place I can recommend is Reddit. If you have never used Reddit before, it's an online forum dedicated to thousands of different subjects. The keto subreddit is a great source of information for people starting out. Go read the FAQ and if you have any questions you can search the sub, because chances are, your question has been asked before. Ketoscience is a great place to go if you want to get to the scientific stuff regarding low carb and ketosis. 

I posted about starting my personal keto journey here and here. Go give it a read. I talk about some of the things that helped me when I started as well as how keto has improved my health. 

Creamed spinach is another keto staple in my kitchen. These days, I'm very hesitant to order this at a restaurant because most places use flour as a thickener. Luckily, it's a very easy dish to do at home, as it takes less than 10 minutes to put together. I have experimented with different flavours in this based on what I am cooking. Meat drippings are a great addition to creamed spinach.

I learned how to poach eggs for the first time last year. I had tried everything - having my mom walk me through her method, buying an egg poacher (those things suck, don't bother) to finally accepting that restaurant eggs are it for me. Then I figured out that actually it's just all about the freshness of the egg. I started buying eggs from a local supplier recently and I buy two trays every two weeks (60) so when I get those, it's poaching time! My default method used to be the vinegar water swirly technique. Sometimes it worked, sometimes I lost three eggs before admitting defeat and making boiled eggs instead. When poaching fails, it fails in a big messy way, your eggs just fall apart in the water. But the common theme was; even when they worked, they were never very pretty. 

Then I watched the Masterchef Australia episode that would change my eggy life forever. Thank you Heston Blumenthal! Now, you can watch his video (<--- click over there) but I am still going to describe how I finally perfected it because I do it slightly differently. Fresh eggs are still important but I have actually done this with two week old eggs and it worked perfectly. I LOVE poached eggs and will never go back to swirling water again.