I never appreciated eggplants properly until I fell in love with Greek cooking! When cooked well, they become buttery, soft and so moreish. They work beautifully roasted and warm, grilled or baked then cooled in a salad like in this Keto Eggplant Salad.
I’d suggest using smoke almonds if they are easy to get – they add a beautiful complexity to the flavour, but this is just as delicious with normal roasted almonds or even raw almonds.
While you wouldn’t normally want to spend 40 minutes on a salad, it is mostly passive time with the eggplant baking. It’s perfect to get in the oven while you are cooking something else. I think this Keto Eggplant Salad would be perfect made into a larger batch and taken to a summer barbeque!
Keto Eggplant Salad
Using some simple ingredients, this beautiful salad is so fresh yet hearty. Perfect with a grilled steak, lamb chops or fish.
- 1 cup continental parsley
- 1/3 cup smoked or roast almonds roughly chopped
- 8 mini roma tomatoes halved
- 1/2 cup greek yoghurt
- 1 teaspoon dried mint
- 1 tablespoon lemon juice
Preheat the oven to 180C / 356F.
Dice the eggplant into 1cm chunks. Toss with olive oil, garlic powder, salt and pepper and place in a small baking dish. Bake for 30 - 35 minutes until tender and caramelised, stirring halfway through.
Meanwhile, roughly chop the almonds and halve the cherry tomatoes. Combine sauce ingredients.
Once the eggplant is cooked, let it cool slightly then toss with remaining salad ingredients. Dollop minted yoghurt dressing on top and serve warm or cold.