Keto Eggplant Beef Skillet

Keto Eggplant Beef Skillet

Most delicious eggplant dish from Mediterranean and perfectly Keto.



  • Mixing bowls 
  • Pots and Pans



  • You can use any type of eggplant. Italian eggplants are more flavorful but also can be bitter. So it's important to soak them in salt water. This is not the case  for Japanese or  regular old large eggplants. You can just cube them and fry them right away
  • Using InstaPot or pressure cooker to cook the meat cuts the cooking time down to 10-15 minutes
  • Flap meat works better in this dish, cooks faster and its tender
  • You can increase or decrease the amounts of all the ingredients like add more beef or more peppers etc



KETO Eggplant Beef Skillet


Main Dish



Prep Time

30 Minutes

Cook Time

45-90 Minutes

Net Carbs




So delicious skillet dish from healthy mediterrenean cuisine. Perfectly keto, perfectly satisfying.


  • 1 lb Beef, cubed (chuck or flap meat)
  • 2 tbs Avocado /oil or Olive oil
  • 3-4 Medium sized Italian Eggplants
  • 1/2 Cup Frying oil (Avocado oil)
  • 1 Green Pepper, diced
  • 2 Medium Tomotoes, diced
  • Salt and Pepper to taste
  • 2-3 Sprigs of parsley, to garnish


  • Put oil into a medium sized pot, heat on medium high
  • Add in meat and sautee for 5 mins
  • Add garlic and diced onion, mix
  • Add just enough hot water to cover the meat
  • Reduce heat to medium, add salt and pepper, close the lid
  • Cook until the meat is tender, about 1 hour, check occasionally and add more water if needed
  • In the mean time, peel the egg plants leaving thin stripes and cube
  • Place them in cold salt water to soak for about 30 mins
  • Squeeze excess water from eggplants and transfer them over paper towels
  • Heat the frying oil in a pan and fry the eggplants for a few minutes, preferably in a single layer. You may need to do it in batches
  • Place the fried eggplants on paper towels to absorb excess oil
  • Once the meat is cooked, spread it in the pan that you used for frying
  • Add the eggplants on top as the second layer
  • Mix diced peppers and tomatoes and spread them over the eggplants
  • If you have some broth left over from cooking the meat , pour it over
  • Close the lid and cook on medium about 1/2 hour
  • Serve hot garnished with parsley

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