Turkish · Keto
Roasted Eggplant Salad
Smoky charred eggplant mashed with garlic, lemon, and olive oil. A Turkish meze staple.
Halal-friendly Vegetarian Easy
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4
3g Net carbs
2g Protein
11g Fat
130 Calories
Per serving
Ingredients
- 2 large Eggplant
- 2 cloves Garlic, minced
- 2 tbsp Lemon juice
- 3 tbsp Extra virgin olive oil
- 1 tbsp Tahini (optional)
- to taste Salt and pepper
- for garnish Fresh parsley
Method
- Char eggplants over an open flame or under broiler, turning, until completely soft.
- Let cool, then peel off all charred skin.
- Chop the smoky flesh and let drain in a colander.
- Mix with garlic, lemon juice, olive oil, and tahini.
- Season with salt and pepper.
- Serve at room temperature, garnished with parsley and a drizzle of olive oil.
You might also like
1,750+ keto recipes from around the world, in your pocket.
