Servings: 4 servings
Calories: 168kcal
Ingredients
- 1 pound jiló (or small Thai or Italian eggplants) sliced into rounds
- 2 tablespoons olive oil
- 2 slices bacon diced (optional)
- 1/2 small onion chopped
- 2 garlic cloves minced
- 1 small tomato chopped
- 1 teaspoon salt plus more for soaking
- 1 scallion sliced
Instructions
- Soak the sliced jiló in salted water for 15 minutes to soften its bitterness. Drain and pat dry.
- Heat the olive oil in a large skillet over medium heat. If using bacon, cook it until crisp.
- Add the onion and garlic and cook for 2 minutes. Add the tomato and cook for 1 minute more.
- Add the jiló and salt and stir well. Cover and cook over medium-low heat for 8 to 10 minutes, stirring occasionally, until tender.
- Uncover, let any liquid cook off, and sprinkle with scallion before serving.
Notes
Jiló is sold in Brazilian and some Latin and African markets. If you cannot find it, small Thai eggplants have a similar texture and a mild bitterness, and Italian eggplant works too. Pick firm, bright green fruits; yellow or orange ones are overripe and more bitter.
Chef's Tip: For jiló frito, the bar snack, toss the soaked slices with a little almond flour and Parmesan and pan-fry in oil until crisp.
Keto Swap: This dish is naturally low carb, so no swap is needed. Serve it with cauliflower rice instead of white rice.
Success Tip: If your family is new to bitter vegetables, start with half jiló and half zucchini.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 168kcal | Protein: 4g | Fat: 14g | Fiber: 5.4g
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