Keto Mediterranean Eggplant Salad
Elevate your low-carb lifestyle with this vibrant and flavorful Keto Mediterranean Eggplant Salad! Packed with roasted eggplant cubes, sweet cherry tomatoes, crunchy red bell pepper, kalamata olives, and creamy feta cheese, this salad is a feast for both the eyes and the palate. A zesty dressing of extra virgin olive oil, freshly squeezed lemon juice, and garlic ties the ingredients together, while a sprinkle of fresh parsley and oregano adds a fragrant, herby finish. Perfect as a standalone meal or a side dish, this salad is not only keto-friendly but also gluten-free and brimming with Mediterranean-inspired goodness. Whether served warm or chilled, it’s an easy, 45-minute recipe that will quickly become a go-to for meal prep, picnics, or weeknight dinners.
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Recipe Information
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
Instructions
Preheat the oven to 400°F (200°C).
Cut the eggplants into 1-inch cubes, place them in a colander, and sprinkle with a little salt to help remove excess moisture.
Let the eggplant sit for about 10 minutes, then pat dry with a clean kitchen towel.
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.
Roast in the preheated oven for about 25-30 minutes, stirring halfway through, until the eggplant is tender and golden brown.
While the eggplant is roasting, chop the red bell pepper and halve the cherry tomatoes. Slice the red onion thinly.
In a large mixing bowl, combine the roasted eggplant, red bell pepper, cherry tomatoes, olives, and red onion.
Make the dressing by whisking together the remaining 2 tablespoons of olive oil, lemon juice, minced garlic, salt, and pepper in a small bowl.
Pour the dressing over the salad and toss to combine.
Crumble the feta cheese over the salad and sprinkle with chopped parsley and fresh oregano.
Gently toss again to mix all the ingredients thoroughly.
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
Calories |
1523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.4 g | 156% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 4784 mg | 208% | |
| Total Carbohydrate | 99.0 g | 36% | |
| Dietary Fiber | 44.6 g | 159% | |
| Total Sugars | 49.3 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 804 mg | 62% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 3470 mg | 74% | |
*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.
