Keto Roasted Eggplant, Lemon, and Caper Salad recipe

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Ingredients

1 ½ pounds eggplants, cubed
1 teaspoon sea salt
4 tablespoons olive oil, divided
3 tablespoons capers
1 clove garlic, minced
1 lemon, zested and juiced
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons chopped fresh parsley

Nutrition Info

169.2 calories
carbohydrate: 13.4 g
cholesterol: : -
fat: 14 g
fiber: 7.3 g
protein: 2.3 g
saturatedFat: 2 g
servingSize: -
sodium: 927.6 mg
sugar: 4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place eggplant in a colander and sprinkle with sea salt, let sit for 30 minutes. Rinse under cold water and pat dry with paper towels.

  2. Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet with 1 tablespoon olive oil.

  3. Spread eggplant on the baking sheet in a single layer and drizzle with 2 tablespoons olive oil.

  4. Roast in the preheated oven until golden and crisp, 20 to 25 minutes. Let cool slightly.

  5. Combine roasted eggplant, capers, and garlic in a bowl. Sprinkle with lemon zest. Drizzle lemon juice and remaining 1 tablespoon olive oil on top, toss until evenly coated. Season with salt and pepper. Garnish with fresh parsley.

Recipe Yield

4 servings

Recipe Note

Warm roasted eggplant is tossed with lemon juice, capers, and olive oil in this Mediterranean-inspired salad that is keto compliant.

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