Keto Eggplant Salad. I hope you think the pictures of this keto eggplant salad look good because the salad is as good as that picture looks. It can also be used as a dip or spread with low carb vegetables, I actually used it to smear on fried chicken skin chips and I’ll bet it would be pretty tasty with fried pork rinds too.
I have shown a couple of ways to cook the eggplant and the cubed is the easiest. I also used sliced red onion but I think it may just be easier to dice them and sprinkle over the top. Gads, this is so good. Using jarred roasted eggplant is also an alternative to sautéing raw eggplant and really quite easy to use. I have put a couple of pics up for you to see and any way you make keto eggplant salad, it’s divine to eat.
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- 2 Lbs Eggplant
- 6 T Olive Oil (Don’t Worry If You Need More)
- 3 T Sugar Free Rice Wine Vinegar
- 1 T Red Wine Vinegar
- 1½ t Balsamic Vinegar
- 1½ t Garlic Paste***
- ¼ C Finely Chopped Cilantro
- 2 T Minced Jalapeno Peppers (I Use Pickled Jalapenos)
- 4 Medium Dice Roma Tomatoes
- 2 t Salt (More To Taste If Wanted)
- ½ C Toasted Walnuts
- ½ Small Red Onion Either Finely Diced or Sliced Paper Thin (Shallots Work Equally As Well)
- Toast walnuts at 325° for 8-10 minutes being careful not to burn them.
- Peel and slice eggplant into ¾” cubes.
- In very large skillet set to medium, heat 3 T olive oil.
- Add eggplant cubes, and drizzle last 3 T olive oil and leave to cook 10-15 minutes.
- Stir well,let cook another 5-7 minutes, repeating this for 50-60 minutes until eggplant is cooked and soft.
- Let eggplant cool and put into fridge until ready to assemble your salad.
- In a large bowl mix all three vinegars, garlic paste, cilantro, jalapeno peppers and salt.
- Blend in tomatoes and allow to sit 15 minutes.
- Blend in cold eggplant. If it seems dry add a little olive oil.
- Put into a large serving bowl, sprinkle with toasted walnuts, and decorate with onions.
- 8 Servings
- 184 Calories, 3.0g Protein, 16.3g Fat, 10.6g Carbs, 5.2g Fiber, 5.4g Net Carbs