Keto Mediterranean Eggplant Salad

Bursting with vibrant flavors and wholesome ingredients, this Keto Mediterranean Eggplant Salad is a low-carb delight that’s as nutritious as it is delicious. Roasted eggplant forms the hearty base, bringing a smoky richness to the mix of tangy cherry tomatoes, crispy red bell pepper, and briny Kalamata olives. Crumbled feta cheese and fresh herbs like parsley and oregano add a fresh, aromatic touch, while a zesty lemon-garlic dressing ties it all together. Naturally gluten-free, this Mediterranean-inspired salad is perfect as a light main dish or a colorful side. Whether served warm or chilled, it’s a satisfying option for keto dieters and salad lovers alike!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 medium eggplant
• 5 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 1 large red bell pepper
• 200 grams cherry tomatoes
• 100 grams kalamata olives
• 100 grams feta cheese
• 0.5 large red onion
• 20 grams fresh parsley
• 1 tablespoon fresh oregano
• 2 garlic cloves
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Cut the eggplants into 1-inch cubes, place them in a colander, and sprinkle with a little salt to help remove excess moisture.

Step 3

Let the eggplant sit for about 10 minutes, then pat dry with a clean kitchen towel.

Step 4

In a large baking tray, combine the eggplant cubes and 3 tablespoons of olive oil. Toss until well coated. Spread them out in a single layer.

Step 5

Roast in the preheated oven for about 25-30 minutes, stirring halfway through, until the eggplant is tender and golden brown.

Step 6

While the eggplant is roasting, chop the red bell pepper and halve the cherry tomatoes. Slice the red onion thinly.

Step 7

In a large mixing bowl, combine the roasted eggplant, red bell pepper, cherry tomatoes, olives, and red onion.

Step 8

Make the dressing by whisking together the remaining 2 tablespoons of olive oil, lemon juice, minced garlic, salt, and pepper in a small bowl.

Step 9

Pour the dressing over the salad and toss to combine.

Step 10

Crumble the feta cheese over the salad and sprinkle with chopped parsley and fresh oregano.

Step 11

Gently toss again to mix all the ingredients thoroughly.

Step 12

Serve the salad immediately for a warm dish, or chill in the refrigerator for an hour before serving if you prefer a cold salad.

Nutrition Facts

Serving size	(1677.7g)

Amount per serving	% Daily Value*
Calories	1522.9

Total Fat 121.4g	0%
Saturated Fat 27.2g	0%
Polyunsaturated Fat 1.3g
Cholesterol 89mg	0%
Sodium 4784.5mg	0%
Total Carbohydrate 99.0g	0%
Dietary Fiber 44.6g	0%
Total Sugars 49.3g
Protein 29.3g	0%

Vitamin D 16IU	0%
Calcium 803.8mg	0%
Iron 9.5mg	0%
Potassium 3470.1mg	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: 68.0%

Protein: 7.3%

Carbs: 24.7%