Keto Eggplant Salad
Using some simple ingredients, this beautiful salad is so fresh yet hearty. Perfect with a grilled steak, lamb chops or fish.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2 side dishes
Calories 561 kcal
Ingredients
Roast Eggplant
- 1 eggplant
- 1 teaspoon garlic powder
- 5 tablespoons olive oil
- 1 teaspoon salt
- 1/4 teaspoon pepper
Salad
- 1 cup continental parsley
- 1/3 cup smoked or roast almonds roughly chopped
- 8 mini roma tomatoes halved
Dressing
- 1/2 cup greek yoghurt
- 1 teaspoon dried mint
- 1 tablespoon lemon juice
Instructions
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Preheat the oven to 180C / 356F.
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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.
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Meanwhile, roughly chop the almonds and halve the cherry tomatoes. Combine sauce ingredients.
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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.
Nutrition Facts
Keto Eggplant Salad
Amount Per Serving
Calories 561
Calories from Fat 441
% Daily Value*
Fat 49g75%
Saturated Fat 7g44%
Cholesterol 7mg2%
Sodium 1205mg52%
Potassium 953mg27%
Carbohydrates 17g6%
Fiber 10g42%
Sugar 13g14%
Protein 10g20%
Vitamin A 470IU9%
Vitamin C 23.4mg28%
Calcium 165mg17%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.