Keto Israeli Eggplant Salad
This Keto Israeli Eggplant Salad is a vibrant and healthy twist on the traditional Middle Eastern favorite, perfect for those embracing a low-carb lifestyle. Featuring tender, oven-roasted eggplant paired with the bright flavors of fresh parsley, cilantro, and a zesty lemon dressing, this salad is a beautiful harmony of smoky, tangy, and herbaceous notes. Sweet red bell pepper, crisp red onion, and the subtle warmth of cumin add layers of flavor and texture, making every bite irresistibly satisfying. Ready in just 40 minutes, this keto-friendly dish is as versatile as it is delicious—serve it as a side dish for your favorite grilled meats, or enjoy it on its own as a refreshing light lunch. Bursting with Mediterranean flair, this eggplant salad is naturally gluten-free, dairy-free, and loaded with wholesome ingredients to fuel your day!
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Recipe Information
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
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut the eggplants in half lengthwise and score the flesh in a criss-cross pattern without cutting through the skin.
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.
Roast the eggplants in the preheated oven for 25 minutes or until the flesh is soft and golden brown.
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.
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.
Add the minced garlic, chopped parsley, chopped cilantro, diced red bell pepper, and sliced red onion to the bowl with the eggplant.
Drizzle the remaining tablespoon of olive oil and the lemon juice over the ingredients in the bowl.
Season the salad with salt, black pepper, and cumin. Toss everything together until well combined.
Taste and adjust seasoning if necessary, adding more lemon juice, salt, or pepper to your preference.
Transfer the salad to a serving platter or individual plates, and garnish with additional fresh herbs if desired.
Serve the salad warm or at room temperature as a side dish or a light lunch.
Nutrition Facts
Calories |
725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3557 mg | 155% | |
| Total Carbohydrate | 81.9 g | 30% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 43.8 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 3066 mg | 65% | |
*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.
