Eggplant Packets

  • Keto Snacks & Side Dishes
  • 68 calories | 3.1 grams of protein | 4.8 grams of fat | 3.6 grams of carbohydrates

The above nutritional values are per packet, calculated for 6 packets. The nutritional values indicated per dish are just an indication. Since the nutritional value can vary greatly depending on the brand/product you use, it has a significant impact on the nutritional value of a complete dish. Additionally, everyone eats different quantities, so it’s always best to calculate the nutritional value based on the ingredients you use and the portion size you consume. If you’re not sure how to do this yourself, you can read about it here.

Eggplant Packets

You probably don’t associate eggplant with stuffed packets, right?!
Let me tell you, this is really delicious, and after you’ve tasted it, it’s likely the first thing that will come to mind when you hear “eggplant”! 😋
The flavors in this dish complement each other so incredibly well; it’s truly a treat! This dish is often on my menu during the summer, but it’s also great as a snack or side dish (instead of a salad, for example).

Keto recipes


For approximately 6 packets

  • 3 eggplants (sliced thinly lengthwise)
  • 2 tomatoes (sliced into medium-sized pieces)
  • 2 balls of mozzarella (sliced into medium-sized pieces)
  • Fresh basil leaves
  • A generous amount of salt (for sprinkling on the eggplant)
  • Pepper (to taste)
  • Mild olive oil (for brushing and grilling the eggplant)
  • Optional: a few drops of pesto


Sprinkle the eggplant slices with a generous amount of salt and let them sit for about 10 minutes to allow the moisture to drain.
Pat the eggplant slices dry with a piece of kitchen paper, brush them with a little olive oil, and grill them in a grill pan until they have a nice pattern and are soft enough to fold. Set the slices aside on a plate.

Season the tomatoes and mozzarella with pepper and salt to taste. Place 2 eggplant slices crisscross on top of each other and place a slice of mozzarella in the center, followed by a slice of tomato (and, if desired, a drop of pesto) on top.

Fold the overlapping strips of eggplant together (forming a packet), place a basil leaf on top, and secure it with a toothpick.

Serving tip: Serve the packets cold or at room temperature.



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