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.

Keto Roasted Eggplant, Lemon, And Caper Salad Ingredients

• 1? pounds eggplants, cubed

• 1 teaspoon sea salt

• 4 tablespoons olive oil, divided

• 3 tablespoons capers

• 1 clove garlic, minced

• 1 lemon, zested and juiced

• teaspoon salt

• teaspoon ground black pepper

• 2 tablespoons chopped fresh parsley

How to Make Keto Roasted Eggplant, Lemon, And Caper Salad

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.

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

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

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

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.

Keto Roasted Eggplant, Lemon, And Caper Salad Nutritions

• Calories: 169.2 calories

• Carbohydrate: 13.4 g

• Cholesterol:

• Fat: 14 g

• Fiber: 7.3 g

• Protein: 2.3 g

• SaturatedFat: 2 g

• ServingSize:

• Sodium: 927.6 mg

• Sugar: 4 g

• TransFat:

• UnsaturatedFat: