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Keto Spicy Grilled Eggplant recipe

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Spicy grilled eggplant made keto-style. Smoky, bold, and simple to cook. A quick low-carb side or main with real flavor and no weird stuff.

Ingredients

Scale

  • 2 medium eggplants

  • 4 tbsp olive oil

  • 1½ tsp smoked paprika

  • 1 tsp ground cumin

  • ½ tsp cayenne pepper (adjust to taste)

  • ½ tsp garlic powder

  • 1 tsp salt

  • ½ tsp black pepper

  • Juice of 1 lemon

  • Optional: fresh parsley or cilantro

  • Optional: keto yogurt or sour cream

Instructions

  1. Slice eggplant into ½ inch thick rounds.

  2. Sprinkle salt on both sides and let sit for 20–30 mins. Pat dry.

  3. Mix olive oil, spices, lemon juice in a bowl.

  4. Brush both sides of eggplant slices with the mixture.

  5. Heat grill or pan to medium-high.

  6. Grill each side 4–5 minutes until soft and charred.

  7. Serve hot with fresh herbs or a dollop of yogurt if you like.

Notes

  • Keep the skin on for texture and fiber.

  • Stores well in the fridge for up to 3 days.

  • Works great in wraps, salads, or as a base for eggplant parm (keto version).

  • Want less heat? Use less cayenne.

  • This recipe is naturally gluten-free and vegan (skip the yogurt if needed).

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-spicy-grilled-eggplant/