Using some simple ingredients, this beautiful salad is so fresh yet hearty. Perfect with a grilled steak, lamb chops or fish.
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.
Keto Eggplant Salad https://aussieketoqueen.com/keto-eggplant-salad/ October 1, 2017