KETO ROASTED EGGPLANT, LEMON, AND CAPER SALAD
Warm roasted eggplant is tossed with lemon juice, capers, and olive oil in this Mediterranean-inspired salad that is keto compliant.
Provided by Fioa
Categories Salad Vegetable Salad Recipes
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Place eggplant in a colander and sprinkle with sea salt; let sit for 30 minutes. Rinse under cold water and pat dry with paper towels.
- Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet with 1 tablespoon olive oil.
- Spread eggplant on the baking sheet in a single layer and drizzle with 2 tablespoons olive oil.
- Roast in the preheated oven until golden and crisp, 20 to 25 minutes. Let cool slightly.
- Combine roasted eggplant, capers, and garlic in a bowl. Sprinkle with lemon zest. Drizzle lemon juice and remaining 1 tablespoon olive oil on top; toss until evenly coated. Season with salt and pepper. Garnish with fresh parsley.
Nutrition Facts : Calories 169.2 calories, Carbohydrate 13.4 g, Fat 14 g, Fiber 7.3 g, Protein 2.3 g, SaturatedFat 2 g, Sodium 927.6 mg, Sugar 4 g
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