Low Carb Warm Eggplant Feta Salad. You can call this a salad, or you or you can call it a side vegetable, I don’t care, but I do care that you call it great…or very different…or…insert the adjective. Look at the ingredients and see for yourself. Middle Eastern ingredients that all compliment each other and themselves. Very easy to make and any leftovers…deliciously divine. As you can see I used Japanese eggplant because they were so gnarly I couldn’t resist buying them. Yeah, Yeah, and you can use any ole eggplant you want as it will all taste the same.
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As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.
- 1½ Lb Eggplant (I Used Japanese & Globe Work Just As Well) Cut Into 1” Chunks
- 1 Large Bell Pepper (Red, Orange, Or Yellow) Cut Into ¾” Chunks
- ½ C Olive Oil (Divided)
- 3 T Lemon Juice
- 1 T Balsamic Vinegar
- 2 T Capers Lightly Chopped
- 1 t Crushed Garlic
- ¾ t Salt
- ½ t Pepper
- 1 Large Tomato Cut Into ¾” Chunks
- ½ C Chopped Green Onion Tops
- 3 Oz Feta Cheese
- 3 T Dried Mint (Spearmint)
- More Salt & Pepper To Taste
- Sauté eggplant in 3 T olive oil and put into large bowl.
- Sauté (or blister) peppers in 2 T olive oil and add to eggplant.
- Add tomato, green onion tops, and feta cheese to eggplant and sprinkle mint over all.
- In a smaller bowl whisk rest of oil, lemon juice, vinegar, garlic, and salt & pepper. Blend in capers.
- Pour vinaigrette over all, and blend well.
- Serve just warmed.
- 8 Servings
- 150 Calories, 1.1g Protein, 14.2g Fat, 7.0g Carbs, 2.2g Fiber, 4.8g Net Carbs