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.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 169 Calories

Ingredients

• ½ teaspoon salt
• 1 clove garlic, minced
• ¼ teaspoon ground black pepper
• 2 tablespoons chopped fresh parsley
• 3 tablespoons capers
• 1 teaspoon sea salt
• 4 tablespoons olive oil, divided
• 1 lemon, zested and juiced
• 1 ½ pounds eggplants, cubed

Recipe Instructions

Step 1

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.

Step 2

Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet with 1 tablespoon olive oil.

Step 3

Spread eggplant on the baking sheet in a single layer and drizzle with 2 tablespoons olive oil.

Step 4

Roast in the preheated oven until golden and crisp, 20 to 25 minutes. Let cool slightly.

Step 5

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.