This low carb aubergine tart (eggplant tart) has 7.2 carbs per luscious serving. It’s full of tender eggplant, spicy herbs, and piquant cheese — perfect for a vegetarian dinner anytime.
For this recipe you’ll need: olive oil, eggplant, tomatoes, fresh Parmesan, shelf stable Parmesan (green can) eggs, heavy cream, Kalamata olives, fresh basil, garlic, oregano, dried herbes de provence, tart pans
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Every Wednesday for the next several weeks I will be recreating low-carb versions of the food I enjoyed in France here on Lowcarb-ology AND regular versions on my other blog, Restless Chipotle. Hopefully I can keep up! By the way you can read more about the trip and see more images of Paris on Restless Chipotle – here.
It was a wonderful ten days! We started in Paris and then traveled north, east, south, and finally back to Paris for my birthday before flying home. I don’t know if it’s my hypo-thyroid issues or just normal post vacation let down but it has been extremely hard to get back into the swing of things here! It didn’t help that I had assignments due for clients within a couple of days of getting home so there was no easing back into my work schedule!
The food there was glorious and I did enough walking that I didn’t gain a pound!
The second day in Paris we stopped at a tiny shop for lunch. It was a sandwich shop and the foods were displayed in a glass case like a bakery. When I saw the aubergine tart I knew immediately that I was going to have it. There was no crust — the filling was just held in parchment paper in a small cardboard form. It was sprinkled with crumbs and when I pushed my fork into it steam burst out fragrant with oregano and garlic. The eggplant was creamy and the whole thing was just indescribable! It was perfect with my Merlot.
This version has all of those flavors but without the carbs. I’ve substituted Parmesan cheese for the crumbs and given it even more flavor. I made these in individual sized tart pans but you can make it in a regular pie pan. Depending on the size of the tarts you’ll get four or six servings.
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I like the individual sized tart pans for this recipe. Maybe it’s because that’s how I had it in Paris? I don’t know but it’s such a pretty presentation. Herbes de Provence is imperative for the flavor in this recipe. The thing is the Herbes de Provence blend is different with every manufacturer. This Herbes de Provence blend by Spice Hunter is my favorite.
Table of Contents
Aubergine Tart, Low Carb and Gluten Free
- Olive oil
- 3 pounds eggplants
- 3/4 cup diced tomatoes
- 3 ounces shelf stable Parmesan in the green can, divided use
- 1 ounce shredded fresh Parmesan
- 2 beaten eggs
- ? cup heavy cream
- 2 tablespoons chopped Kalamata olives
- 1 tablespoon chopped fresh basil
- 1 ? teaspoons dried oregano
- ? teaspoon garlic granules
- 1 teaspoon Herbes de Provence
- Preheat the oven to 350F.
- Cube the eggplant and toss in olive oil to coat lightly.
- Place on a baking sheet and bake for 30 to 40 minutes, or until soft and creamy.
- Remove from oven and cool slightly.
- Mix the eggplant, tomatoes, 2 ounces of the Parmesan, 1 ounce of the fresh Parmesan, eggs, cream, olives, basil, oregano, garlic, and Herbes de Provence.
- Spray the tart pans or pie pan with nonstick cooking spray.
- Spoon the eggplant mixture into the tart pans and sprinkle with the remaining shelf stable Parmesan.
- Bake tarts for about 20 minutes, pie for about 40 minutes, or until set.
- Remove from oven and let stand 5 minutes before serving.
carbs: 23.6 net carbs 10.8 (4 servings)
If you liked this low carb aubergine tart you may also like…
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