Keto Thai Eggplant Salad

Keto Thai Eggplant Salad is a vibrant, refreshing dish that combines the rich flavors of eggplant with a zesty lime dressing. This low-carb salad is perfect for a light snack or appetizer, offering a delightful crunch and a kick of spice.

Ingredients

• Japanese eggplant - 200 grams
• Cucumber - 100 grams
• Cherry tomatoes - 100 grams
• Red onion - 30 grams
• Fresh cilantro - 10 grams
• Lime juice - 2 tablespoons
• Fish sauce - 1 tablespoon
• Olive oil - 1 tablespoon
• Chili flakes - 1 teaspoon
• Salt - to taste

Steps

1. Preheat your grill or a grill pan over medium heat.
2. Slice the Japanese eggplant into 1 cm thick rounds, brush both sides with olive oil, and sprinkle with salt.
3. Grill the eggplant for about 5-7 minutes on each side, or until tender and slightly charred. Remove from heat and let cool.
4. While the eggplant is cooling, chop the cucumber, halved cherry tomatoes, and finely slice the red onion.
5. Once the eggplant has cooled, chop it into bite-sized pieces and add it to a mixing bowl along with the cucumber, tomatoes, red onion, and chopped cilantro.
6. In a separate small bowl, whisk together lime juice, fish sauce, chili flakes, and a pinch of salt.
7. Pour the dressing over the salad mixture and toss gently until well combined.
8. Serve immediately or let it chill in the fridge for 10 minutes before serving.

Nutrition

• Calories: 210
• Protein: 3 g
• Carbs: 9 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants and vitamins from vegetables.
• Low in carbs, making it suitable for a ketogenic diet.

Tags