Keto Moroccan Eggplant Salad

This Keto Moroccan Eggplant Salad is a vibrant, flavorful dish that highlights the smoky essence of roasted eggplant combined with aromatic spices. It's a low-carb, satisfying option perfect for any meal, bringing the essence of Moroccan cuisine right to your table.

Ingredients

• Eggplant - 300 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Ground cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon
• Feta cheese - 50 grams, crumbled (optional for extra flavor)

Steps

1. Preheat your oven to 200°C (400°F).
2. Cut the eggplant into cubes and place them in a bowl.
3. Add olive oil, minced garlic, ground cumin, paprika, salt, and black pepper to the eggplant, and toss well to coat evenly.
4. Spread the seasoned eggplant cubes on a baking sheet lined with parchment paper.
5. Roast in the preheated oven for about 20-25 minutes, or until the eggplant is golden brown and tender, stirring halfway through.
6. Once roasted, remove the eggplant from the oven and let it cool slightly.
7. In a large bowl, combine the roasted eggplant, chopped fresh parsley, lemon juice, and crumbled feta cheese (if using).
8. Toss gently to mix all the ingredients, and serve warm or at room temperature.

Nutrition

• Calories: 180
• Protein: 5 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 15 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Low in carbohydrates, making it suitable for ketogenic diets.
• Rich in antioxidants and vitamins from the eggplant and herbs.

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