Eggplant Salad

This Low Carb Greek Eggplant Salad is a vibrant and refreshing dish, perfect for a light breakfast. Featuring roasted eggplant, fresh herbs, and a tangy dressing, it’s a nutritious start to your day.

Ingredients

• Eggplant - 300 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Fresh parsley - 2 tablespoons, chopped
• Fresh mint - 1 tablespoon, chopped
• Lemon juice - 1 tablespoon
• Feta cheese - 50 grams, crumbled
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Preheat your oven to 200°C (400°F).
2. Slice the eggplant into 1 cm thick rounds and place them on a baking sheet.
3. Drizzle the olive oil over the eggplant slices, and sprinkle with salt and black pepper. Toss to coat evenly.
4. Roast the eggplant in the oven for about 20 minutes, flipping halfway through, until golden and tender.
5. Once roasted, remove the eggplant from the oven and let it cool for a few minutes.
6. In a large bowl, combine the roasted eggplant, minced garlic, chopped parsley, chopped mint, and lemon juice. Mix well.
7. Top the salad with crumbled feta cheese and gently toss to combine.
8. Serve immediately or chill in the refrigerator for 10-15 minutes for a refreshing experience.

Nutrition

• Calories: 210
• Protein: 6 g
• Carbs: 10 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 400 mg
• Cholesterol: 20 mg
• Total Fat: 18 g
• Saturated Fat: 4 g
• Unsaturated Fat: 14 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants and vitamins from eggplant.
• Low in carbohydrates, making it suitable for low-carb diets.

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