Eggplant Salad with Feta
SaladsSide Dish, Italian
Contributed by, Catherine Barry
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.
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)
Preheat oven to 425 degrees fahrenheit.
Lightly oil a baking sheet or roasting pan.
Toss eggplant, 2 tablespoons olive oil, salt and black pepper together in a medium bowl until evenly coated.
Spread on prepared baking sheet and roast for about 25 minutes, moving pieces around occasional so they evenly brown.
Let the eggplant cool a bit before mixing it with red wine vinegar, feta, scallion, and olives.