Keto cooking corner

Sorry guys, I forgot the camcorder so I have to document this here:

base:

• aubergines/eggplants

stuffing (1):

• salt, pepper, rosemary, oregano, garlic, onion
• some tomato sauce
• dried tomato
• black emptied olives
• some cashew nuts

stuffing (2):

• diced ham
• grated parmegiano
• one egg white (I had to cook a mayo and I hate wasting)

topping:

• Mozzarela, Gruyères or whatever you like to melt
• black emptied olives

prepare the bottoms

• cut the aubergines/eggplants in two halves including their tails.
• use a table spoon to remove the pulp… only leave around a quarter inch (0,5mm to 1cm) sticking to the skin. Reserve the pulp.

The farce

• blend together the aubergine/eggplant contents along with all the stuffing (1) ingredients
• use the table spoon you carved the aubergines/eggplants with to mix the blended stuffing with the stuffing (2) ingredients.
• pour the Mozzarella (or whatever else) on top, decorate with olives.

cooking

• one hour minimum at 150 Celsius/300 Fahrenheit. Let your olfactive sense guide you.

Note

The aubergine skin might require some pre-baking of the empty containers (which would then lose some capacity for the filling, unless you are ok with grating the skin when eating.

Enjoy.😋

Keto cooking corner

Sorry guys, I forgot the camcorder so I have to document this here:

base:

• aubergines/eggplants

stuffing (1):

• salt, pepper, rosmarin, oregano, garlic, onion
• some tomato sauce
• dried tomato
• black emptied olives
• some cashew nuts

stuffing (2):

• diced ham
• grated parmegiano
• one egg white (I had to cook a mayo and I hate wasting)

topping:

• Mozzarela, Gruyères or whatever you like to melt
• black emptied olives

prepair the bottoms

• cut the aubergines in two halves including their tails.
• use a table spoon to remove the pulp… only leave around a quarter inch (0,5mm to 1cm) sticking to the skin. Reserve the pulp.

The farce

• blend together the aubergine contents along with all the stuffing (1) ingredients
• use the table spoon you carved the aubergines with to mix the blended stuffing with the stuffing (2) ingredients.
• pour the Mozzarella (or whatever else) on top, decorate with olives.

cooking

• one hour minimum at 150 Celsius/300 Fahrenheit. Let your olfactive sense guide you.

Note

The aubergine skin might require some pre-baking of the empty containers (which would then lose some capacity for the filling, unless you are ok with grating the skin when eating.

Enjoy.😋

Keto cooking corner

Sorry guys, I forgot the camcorder so I have to document this here:

base:

• aubergines/eggplants

farce (1):

• salt, pepper, rosmarin, oregano, garlic, onion
• some tomato sauce
• dried tomato
• black emptied olives
• some cashew nuts

farce (2):

• diced ham
• grated parmegiano
• one egg white (I had to cook a mayo and I hate wasting)

topping:

• Mozzarela, Gruyères or whatever you like to melt
• black emptied olives

prepair the bottoms

• cut the aubergines in two halves including their tails.
• use a table spoon to remove the pulp… only leave around a quarter inch (0,5mm to 1cm) sticking to the skin. Reserve the pulp.

The farce

• blend together the aubergine contents along with all the farce (1) ingredients
• use the table spoon you carved the aubergines with to mix the blended farce with the farce (2) ingredients.
• pour the Mozzarella (or whatever else) on top, decorate with olives.

cooking

• one hour minimum at 150 Celsius/300 Fahrenheit. Let your olfactive sense guide you.

Note

The aubergine skin might require some pre-baking of the empty containers (which would then lose some capacity for the filling, unless you are ok with grating the skin when eating.

Enjoy.😋

Keto cooking corner

Sorry guys, I forgot the camcorder so I have to document this here:

base:

• aubergines/eggplants

farce (1):

• salt, pepper, rosmarin, oregano, garlic, onion
• some tomato sauce
• dried tomato
• black emptied olives
• some cashew nuts

farce (2):

• diced ham
• grated parmegiano
• one egg white (I had to cook a mayo and I hate wasting)

topping:

• Mozzarela, Gruyères or whatever you like to melt
• black emptied olives

prepair the bottoms

• cut the aubergines in two halves including their tails.
• use a table spoon to remove the pulp… only leave around a quarter inch (0,5mm to 1cm) sticking to the skin. Reserve the pulp.

The farce

• blend together the aubergine contents along with all the farce (1) ingredients
• use the table spoon you carved the aubergines with to mix the blended farce with the farce (2) ingredients.
• pour the Mozzarella (or whatever else) on top, decorate with olives.

cooking

• one hour minimum at 150 Celsius/300 Fahrenheit. Let your olfactive sense guide you.

Enjoy.😋

Keto cooking corner

Sorry guys, I forgot the camcorder so I have to document this here:

base:

• aubergines/eggplants

farce (1):

• salt, pepper, rosmarin, oregano, garlic, onion
• some tomato sauce
• dried tomato
• black emptied olives

farce (2):

• diced ham
• grated parmegiano
• one egg white (I had to cook a mayo and I hate wasting)

topping:

• Mozzarela, Gruyères or whatever you like to melt
• black emptied olives

prepair the bottoms

• cut the aubergines in two halves including their tails.
• use a table spoon to remove the pulp… only leave around a quarter inch (0,5mm to 1cm) sticking to the skin. Reserve the pulp.

The farce

• blend together the aubergine contents along with all the farce (1) ingredients
• use the table spoon you carved the aubergines with to mix the blended farce with the farce (2) ingredients.
• pour the Mozzarella (or whatever else) on top, decorate with olives.

cooking

• one hour minimum at 150 Celsius/300 Fahrenheit. Let your olfactive sense guide you.

Enjoy.😋