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  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 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