How to make
Peel the eggplants and cut them into 1 cm thick slices. Salt and let them drain.
Wash the eggplants and cut them into strips - to become like fettuccini.
In a deep pan, heat the olive oil and stew the finely chopped garlic.
Add the eggplant strips and cook for 10-15 minutes.
Peel the tomatoes, remove the seeds, cut them into cubes and add them to the eggplants.
Stew for 10-15 minutes, stirring occasionally.
Pour the grated parmesan and the cream, mix and stew the keto pasta prepared in this way for about 5 minutes.
The Eggplant Keto Fettuccine with Parmesan, Tomatoes and Cream is ready. They're the perfect addition to your keto dinner or lunch.
