Turkish · Keto
Eggplant Salad
Inspired by Turkish cuisine, this keto lunch is prepared with roasted eggplant and yogurt. Low carb, maximum flavor!
Halal-friendly Vegetarian Medium
- Prep
- 20 min
- Cook
- 9 min
- Total
- 29 min
- Serves
- 2
5g Net carbs
11g Protein
30g Fat
342 Calories
Per serving
Ingredients
- 1 medium roasted eggplant
- 60 g yogurt
- 3 cloves garlic
- 2 tbsp olive oil
- 30 g walnuts
Method
- Preheat the oven to 220°C (425°F) and place the whole eggplant on a baking tray lined with foil.
- Roast the eggplant for 9 minutes, turning once halfway through, until the skin is charred and the flesh is tender.
- Remove the eggplant from the oven, allow it to cool for 5 minutes, then peel away the charred skin and finely chop or mash the soft flesh.
- In a bowl, combine the mashed eggplant with the yogurt, crushed garlic, and olive oil, mixing thoroughly to achieve a creamy, well-blended salad.
- Roughly chop the walnuts and fold them into the mixture for added texture and richness.
- Drizzle a little extra olive oil over the top before serving at room temperature or chilled.
You might also like
1,750+ keto recipes from around the world, in your pocket.
