Keto Roasted Eggplant, Lemon, and Caper Salad recipe
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Ingredients
- 1 ½ pounds eggplants, cubed 1 teaspoon sea salt 4 tablespoons olive oil, divided 3 tablespoons capers 1 clove garlic, minced 1 lemon, zested and juiced ½ teaspoon salt ¼ teaspoon ground black pepper 2 tablespoons chopped fresh parsley
Nutrition Info
- 169.2 caloriescarbohydrate: 13.4 gcholesterol: : -fat: 14 gfiber: 7.3 gprotein: 2.3 gsaturatedFat: 2 gservingSize: -sodium: 927.6 mgsugar: 4 gtransFat: : -unsaturatedFat: : -
Directions Keto Roasted Eggplant, Lemon, and Caper Salad
Directions
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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.
Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet with 1 tablespoon olive oil.
Spread eggplant on the baking sheet in a single layer and drizzle with 2 tablespoons olive oil.
Roast in the preheated oven until golden and crisp, 20 to 25 minutes. Let cool slightly.
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.