Keto beef tartare on aubergine carpaccio

Keto beef tartare on aubergine carpaccio: a delicate low-carb recipe with beef tartare, aubergine, rocket, pine nuts and olive oil.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 10 min
• Total time: 25 min
• Calories: 350 kcal per serving
• Protein: 35 g
• Fat: 18 g
• Carbs: 8 g

Ingredients

• 300g beef tartare
• 1 aubergine
• 1 tbsp olive oil
• 50g rocket
• 2 tbsp pine nuts
• 1 pinch of salt

Method

You’ll need: frying pan · chopping board · knife

1. Slice the aubergine very thinly. Heat the frying pan and fry the slices in olive oil on both sides until soft and lightly browned.
2. Toast the pine nuts briefly in the pan until fragrant. Stay with them, as they darken quickly.
3. Wash the rocket and lay the aubergine slices flat on plates. This makes the carpaccio base.
4. Scatter the beef tartare loosely over the warm or cooled aubergine. Season with a little salt.
5. Top with the rocket and pine nuts. Drizzle everything with olive oil.
6. Serve the tartare straight after plating. That way the rocket and pine nuts stay fresh and the textures stay distinct.

Good to know

This dish is simple but never dull. Tender, nutty, fresh – and on the plate in a few easy steps. If you like clear flavours, it's a great fit.

Swaps

Pine nuts → walnuts (more omega-3 fatty acids); rocket → lamb's lettuce (milder, also contains fibre); aubergine → courgette (milder and more watery); olive oil → avocado oil (heat-stable, mainly monounsaturated fats)

Allergens

Pine nuts can cause reactions in sensitive people; raw beef tartare is not suitable for young children, pregnant women, older people or anyone who is immunocompromised.

Dairy-free recipes