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Eggplant Salad with Feta

Eggplant Salad with Feta

Author: Catherine Barry Recipe Type: Salads | Cuisine: Italian Serves: 4
Total Time: 40 | Prep Time: 15 | Cook Time: 25


  • 454 grams (1 medium) eggplant, cut into 1/2 inch cubes
  • 5 grams (1 teaspoon) apple cider vinegar
  • 5 grams scallion, thinly sliced
  • 75 grams (2.75 oz) feta cheese, crumbled
  • 30 grams (2 tablespoons) olive oil
  • 60 grams olives, chopped
  • 2 grams (1/2 teaspoon) salt
  • 2 grams (1/2 teaspoon) pepper


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


1.7:1 ketogenic ratio. 

Suitable for modified atkins diet, modified ketogenic diet. 

Nutrition Information

Serving Size: 4 Calories: 167
Fat: 14.7g
Saturated Fat:
Carbohydrates: 4.86
Dietary Fiber:
Protein: 3.8

Dietary Restrictions

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.