Keto Israeli Eggplant Salad

Discover the vibrant flavors of the Keto Israeli Eggplant Salad, a low-carb twist on a Middle Eastern classic. This wholesome dish features tender roasted eggplant combined with a medley of fresh herbs like parsley and cilantro, crisp red bell pepper, and zesty red onion. A tangy dressing of lemon juice, extra virgin olive oil, and aromatic spices like cumin ties it all together, creating a keto-friendly salad that bursts with freshness and earthy undertones. Perfect served warm or at room temperature, this versatile salad works beautifully as a side dish or a light, nutritious lunch. Packed with healthy ingredients and bold flavors, it’s a must-try for anyone seeking a satisfying, Mediterranean-inspired keto recipe.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 medium Eggplant
• 3 tablespoons Extra virgin olive oil
• 2 tablespoons Lemon juice
• 2 large Garlic cloves
• 0.5 cup Fresh parsley
• 0.5 cup Fresh cilantro
• 1 large Red bell pepper
• 0.5 medium Red onion
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Cumin

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Cut the eggplants in half lengthwise and score the flesh in a criss-cross pattern without cutting through the skin.

Step 3

Place the eggplants cut-side up on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil and season with a pinch of salt and black pepper.

Step 4

Roast the eggplants in the preheated oven for 25 minutes or until the flesh is soft and golden brown.

Step 5

While the eggplants are roasting, finely mince the garlic, chop the parsley and cilantro, dice the red bell pepper, and finely slice the red onion.

Step 6

Remove the roasted eggplants from the oven and let them cool slightly before scooping out the flesh with a spoon. Place the flesh into a large mixing bowl.

Step 7

Add the minced garlic, chopped parsley, chopped cilantro, diced red bell pepper, and sliced red onion to the bowl with the eggplant.

Step 8

Drizzle the remaining tablespoon of olive oil and the lemon juice over the ingredients in the bowl.

Step 9

Season the salad with salt, black pepper, and cumin. Toss everything together until well combined.

Step 10

Taste and adjust seasoning if necessary, adding more lemon juice, salt, or pepper to your preference.

Step 11

Transfer the salad to a serving platter or individual plates, and garnish with additional fresh herbs if desired.

Step 12

Serve the salad warm or at room temperature as a side dish or a light lunch.

Nutrition Facts

Serving size	(1264.2g)

Amount per serving	% Daily Value*
Calories	725.4

Total Fat 45.0g	0%
Saturated Fat 6.5g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 3557.4mg	0%
Total Carbohydrate 81.9g	0%
Dietary Fiber 35.5g	0%
Total Sugars 43.8g
Protein 14.1g	0%

Vitamin D 0IU	0%
Calcium 200.1mg	0%
Iron 6.1mg	0%
Potassium 3066.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.3%

Protein: 7.1%

Carbs: 41.5%