Warm roasted eggplant is tossed with lemon juice, capers, and olive oil in this Mediterranean-inspired salad that is keto compliant.

Fioa

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Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
30 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

169 calories; protein 2.3g; carbohydrates 13.4g; fat 14g; sodium 927.6mg. Full Nutrition
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