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Eggplant Salad with Feta

Salad

Contributed by: Catherine Barry

eggplant salad with feta

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This easy meal comes together quickly for a great side to any protein - chicken, fish - for a great, mediterranean twist on the ketogenic diet. Add an extra 12 grams of oil to a single portion to bump up the ratio to 3:1.

Serves:
4 servings
Total Time:
40 minutes
Prep Time:
15 minutes
Cook Time:
25 minutes

Ingredients


Eggplant - 454 grams (1 medium) eggplant, cut into ½ inch cubes Vinegar - 5 grams (1 teaspoon) apple cider vinegar Scallions - 5 grams scallion, thinly sliced Feta - 75 grams (2.75 oz) feta cheese, crumbled Oil - 30 grams (2 Tablespoons) olive oil Olives - 60 grams, chopped Salt - 2 grams (½ teaspoon) Pepper - 2 grams (½ teaspoon)

Instructions

Step 1
Preheat oven to 425 °F.
Step 2
Lightly oil a baking sheet or roasting pan.
Step 3
Toss eggplant, 2 tablespoons olive oil, salt and black pepper together in a medium bowl until evenly coated.
Step 4
Spread on prepared baking sheet and roast for about 25 minutes, moving pieces around occasional so they evenly brown.
Step 5
Let the eggplant cool a bit before mixing it with red wine vinegar, feta, scallion, and olives.

Notes

1.7:1 ketogenic ratio. 

Suitable for modified atkins diet, modified ketogenic diet. 

Nutrition Information

Serving Size:
4 serving
Calories:
167 Calories
Fat:
14.7g
Carbohydrates:
Net Carb: 4.86
Protein:
3.8