Low carb aubergine tart has 7.2 net carbs per serving. SO yummy! From lowcarb-ology.com

Aubergine Tart, Low Carb and Gluten Free

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, and tart pans.

If you are in a hurry click here to go straight to the recipe.

Low carb aubergine tart (eggplant) is a low carb copy of one I had in Paris. Amazing stuff! 7.2 net carbs per serving. From lowcarb-ology.com

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!

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!

I had this aubergine tart our second day in Paris not far from here... That's Notre Dame in the background. Lowcarb-ology.com
I had the aubergine tart our second day in Paris not far from here. Notre Dame is in the background.

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 yummy aubergine tart is the low carb version of one I had in Paris. From Lowcarb-ology.com

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.

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 aubergine tart (eggplant) is a low carb copy of the one I loved in Paris! Just 7.2 net carbs per serving and it's so good! from Lowcarb-ology.com

Here’s that aubergine tart recipe!

Print Pin Recipe

Aubergine Tart, Low Carb and Gluten Free

A rich, flavorful eggplant dish that’s easy to make. Warm flavors of basil, garlic, and oregano will sweep you off to France! Just 7.2 net carbs per serving.
Course Light Dinner/Lunch, Low Carb Main, Main
Cuisine French, Vegetarian
Keyword eggplant
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 to 6 servings
Calories 240kcal
Author Katherine Peters


  • 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
  • 1 cup heavy cream
  • 2 tablespoons chopped Kalamata olives
  • 1 tablespoon chopped fresh basil
  • 1 teaspoons dried oregano
  • 1 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: 15.7 net carbs 7.2 (6 servings)
carbs: 23.6 net carbs 10.8 (4 servings)


Calories: 240kcal | Carbohydrates: 23g | Protein: 17g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 556mg | Potassium: 912mg | Fiber: 11g | Sugar: 13g | Vitamin A: 685IU | Vitamin C: 11mg | Calcium: 396mg | Iron: 2mg

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