#1 Low Carb & Keto Diet App Since 2010
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prep time
8 min
cook time
12 min
ready time
20 min
Keto Warm Eggplant and Zucchini Salad
This warm salad is loaded with griddled zucchini and eggplant, tossed with peppery arugula and topped with a refreshing yogurt dressing.
This makes a great sharing starter or light lunch.
Net Carbs
4.8 g
Fiber
4.2 g
Total Carbs
9.1 g
Protein
2.5 g
Fats
9.1 g
119 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Lemon Juice
2 teaspoon
Arugula
2 cup
Greek Yogurt
2 tablespoon
Olive Oil
2 tablespoon
Oregano, Dried
1 teaspoon
Tahini
1 teaspoon
Eggplant, Raw
1 small
Zucchini
1 medium
Basil, Fresh
1 tablespoon
Dry Toasted Pignolias Pine Nuts by Trader Joe's
1 tablespoon
Garlic Powder
½ teaspoon
Salt, Sea Salt
¼ teaspoon
Black Pepper
⅛ teaspoon
Recipe Steps
steps 5
20 min
Step 1
Slice the zucchini and eggplant into quarters lengthwise, discarding the tough ends. Drizzle with the olive oil and 1 teaspoon of lemon juice. Season both sides with a little salt and pepper and sprinkle over the dried oregano.Step 2
Heat a griddle pan over a high heat and add the vegetable strips. Cook for 2-3 minutes each side or until tender and char lines appear. You may need to do this in two batches.Step 3
Add the charred vegetables to a large serving plate and toss with the arugula.Step 4
Add the yogurt, tahini, remaining lemon juice, garlic powder and a pinch of salt and pepper to a small bowl. Whisk together until smooth. Taste and adjust seasonings if required.Step 5
Drizzle the yogurt over the warm salad and scatter with the pine nuts and chopped fresh basil to serve.
