Low Protein Low Phosphorus Thai Basil Eggplant

This Low Protein Low Phosphorus Thai Basil Eggplant recipe is great for anyone who is looking to lower their protein and phosphorus intake to manage their kidney disease. Because the eggplant in this recipe is baked rather than fried, it is definitely more heart-healthy as compared to its traditional counterpart.

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Low protein low phosphorus Thai basil eggplant

This recipe kidney friendly

Protein is the body’s building block. It is used by the body for regeneration and maintenance of bone, skin, hair, and muscle. It helps make hemoglobin, which moves oxygen around the body, and enzymes, which are chemicals that power a wide range of chemical reactions in the body. Even when you have kidney disease, you still need some protein in your diet to carry out essential functions on a daily basis.

This recipe contains 2 grams of protein per serving, which is a really low amount for a serving. Because of its low protein content, this recipe is good for people with chronic kidney disease (CKD) stages 1, 2, 3, 4, and 5 (without dialysis), which require a protein-restricted diet.

There are 57 mg of phosphorus in this recipe. This amount is low and great for you if you are looking to lower your phosphorus intake to manage hyperphosphatemia.

One thing that you can do early on to slow the progression of kidney disease is to lower your sodium intake. Be mindful of your sodium intake and gradually lower sodium in your diet. Here are a few tips on how you can do this – 

  • Try out some new spices. Instead of salt, try no-salt seasoning blends, herbs, and spices to add flavor to your food. However, do not substitute potassium chloride salts for regular salt as that can increase your daily potassium intake.
  • Packaged foods and frozen foods are generally high in sodium. When buying packaged foods check the nutrition label. Choose foods that have percent daily value under 6-10% for sodium.

This recipe has 199 mg of sodium in every serving, which is moderately low and a good thing for your kidney disease. A lot of the flavor in this recipe comes from a blend of lime juice, chili flakes, and basil, so keeping the salt content low works well for this recipe. 

Each serving for this recipe has 538 mg of potassium, which is a moderate amount for a serving. You don’t have to limit your potassium intake unless you have been asked to do so by your healthcare provider. Potassium plays an important role in reducing blood pressure by relaxing the blood vessels, which is actually beneficial for kidney disease.

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Low protein low phosphorus Thai basil eggplant – great for CKD

This recipe is heart-healthy

Keeping your heart healthy means that your diet should have more monounsaturated and polyunsaturated fats and lesser amounts of saturated fat and dietary cholesterol. 

The good news is that all the fat in this recipe comes from olive oil, which is high in monounsaturated fat. This recipe contains 7 grams of monounsaturated fat per serving. Monounsaturated fat reduces the levels of LDL, or bad cholesterol, in the blood, lowering the risk of heart diseases such as heart attacks and stroke.

There are two main sources of protein in your diet: animal and plant. Animal sources of protein include meat, poultry, dairy products, seafood, eggs, and fish. Many animal sources of protein are high in saturated fat and cholesterol, both of which, when consumed in high amounts, can increase the risk of cardiovascular diseases such as stroke and heart attack.

In contrast to this, plant-based sources of protein, such as peas, lentils, and beans, don’t have any saturated fat or dietary cholesterol. They are also a good source of fiber, which is essential for lowering blood cholesterol and maintaining a healthy heart.  

This recipe is plant-based and does not contain any animal sources of protein. It is really low in saturated fat (1 gram) and does not have any dietary cholesterol, making it a great choice for your heart health.

This recipe is diabetes friendly

Carbohydrate-rich foods are broken down into glucose, or blood sugar, when they are digested in the body. Eating a lot of carbohydrates can cause a spike in blood sugar if you have diabetes. It is important that you eat carbohydrates in moderation to avoid spikes in your blood sugar and keep it under control.

This recipe is a great one if you have diabetes, as it contains only 14 grams of carbohydrate per serving, which is low. What’s even better is that this recipe is high in fiber, too. Each serving of this recipe has 7 grams of fiber. 

Unlike other carbohydrates, which can induce a blood sugar increase, fiber cannot be absorbed by and broken down by the body. This means that fiber can actually help in keeping your blood sugar in your target range.

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Low protein low phosphorus Thai basil eggplant – great for diabetes and heart health

Ingredients that make this recipe great

Eggplant: Looking at the humble eggplant, you would never guess that it is one of the top ten vegetables with the highest levels of antioxidants! Yes, that’s right! Eggplant is high in anthocyanins, which are a type of antioxidant that fights free radicals, has anticancer properties, and supports a healthy gut. 

Purple-colored eggplants are especially high in an antioxidant called polyphenol, which protects the heart from oxidative stress. Another antioxidant called chlorogenic acid is found in eggplants and helps to balance blood sugar levels by slowing down the release of glucose into the bloodstream after a meal. 
Eggplant is also high in fiber, which is great for boosting gut health. Fiber promotes bowel regularity, water balance, and even helps to remove harmful chemical substances that build up in the body.

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Low protein low phosphorus Thai basil eggplant – ingredients health benefits

How to make this recipe

This is really a simple and easy recipe to make and here are the steps to make it – 

  • Preheat the oven to  450°F.
  • In a small bowl, mix together salt, olive oil, grated ginger root, minced garlic, lemon juice, water and basil leaves. If you like your vegetables spicy then add the chili flakes, otherwise leave them out if you prefer a milder flavor.
  • Place the eggplant pieces on a baking tray and pour the dressing over them. Give it a toss so that the eggplant pieces are nicely coated by the dressing.
  • Place the tray in the oven and bake eggplant pieces for 10 minutes. Remove from the oven and give a gentle toss to the eggplant pieces.
  • Return the tray to the oven and bake for another 10 to 15 minutes or until the eggplant pieces are done.
  • Remove the tray from the oven and place the eggplant pieces on a plate. Drizzle lemon juice. Mix well and Serve with cooked pasta or rice.

How to store this recipe

This salad keeps well in an airtight container for 3-4 days in the fridge.

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Low Protein Low Phosphorus Thai Basil Eggplant

8f7236c9626d7dcca9cca39f75b7f03fArchana Singh, PhD
Kidney friendly low protein low phosphorus Thai basil eggplant is a heart-healthy dish that doesn't need frying. Made with eggplant, basil, garlic, lime juice, ginger, and chili flakes, this plant-based recipe is full of flavor.
5 from 2 votes
Prep Time 10 minutes
Cook Time 25 minutes
Course Main Course, Side Dish
Cuisine American, Vegetarian
Servings 3
Calories 141 kcal

Ingredients
  

  • 1 eggplant, large, cut into small pieces
  • 1/4 tsp salt
  • 2 tbsp olive oil
  • 1 tbsp ginger root, freshly peeled and grated
  • 1 garlic clove, minced
  • 1 tsp lemon juice
  • 1 tbsp water
  • 1 tsp basil leaves, dried
  • 1/8 tsp chili flakes (optional)

Instructions
 

  • Preheat the oven to  450°F.
  • In a small bowl, mix together salt, olive oil, grated ginger root, minced garlic, lemon juice, water and basil leaves. If you like your vegetables spicy then add the chili flakes, otherwise leave them out if you prefer a milder flavor.
  • Place the eggplant pieces on a baking tray and pour the dressing over them. Give a toss so that the eggplant pieces are nicely coated by the dressing.
  • Place the tray in the oven and bake eggplant pieces for 10 minutes. Remove from the oven and give a gentle toss to the eggplant pieces.
  • Return the tray to the oven and bake for another 10 to 15 minutes or until the eggplant pieces are done.
  • Remove the tray from the oven and place the eggplant pieces on a plate. Drizzle lemon juice. Mix well and Serve.

Nutrition

Calories: 141kcalCarbohydrates: 14gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 199mgPotassium: 538mgFiber: 7gPhosphorus: 57mg
Keyword Kidney Friendly, Low phosphorus, Low protein
Tried this recipe?Let us know how it was!

FAQ

Is eggplant good for kidney disease (CKD) patients?

Yes, in general, eggplant is a good food that people with kidney disease can eat. It is one of the vegetables that you can eat if you have both diabetes and CKD.

Patients with CKD who are not on dialysis are recommended to follow a low-protein diet. Eggplant is naturally low in protein, which makes it a good choice if you are on a protein-restricted diet.

Eggplant is high in many antioxidants that have anti-inflammatory properties. This is good for people with kidney disease who have a weakened immune system and high inflammation in their bodies.

Additionally, eggplant is low in potassium. One cup of cubed eggplant contains 188 mg of potassium. Given the low content of potassium in eggplant, it is definitely a good choice for people who have hyperkalemia. 

Other low protein recipes

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Low protein low phosphorus roasted beet salad
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https://betterinhealth.com/low-protein-cauliflower-breadcrumb-pasta/
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Archana Singh, PhD

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