Today we make eggplant salad. This is an easy and delicious salad that will go well with any type of meat, especially grilled meat.
The ingredients we will need for this recipe are raw eggplants, cherry tomatoes, and cucumber pickles. To add more flavor, we also have fresh cilantro leaves, garlic, onion, lemon juice and of course salt and pepper to taste.
You can add some roasted peppers. It would be a nice addition to the salad, too.
To make it a complete dinner, we serve this salad with roasted beef brisket. Simply season the brisket with chili powder, onion powders, salt, pepper, garlic, mustard, and bay leaf. Cover the meat in a roasting pan and bake it in the oven at 300F for 3 hours or until tender.
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Wash and cut eggplant into blocks/thick strips. Salt it well, cover with foil or stretch film and put under pressure. You can use a pot filled with water to apply pressure. Set it aside for about 20 minutes. After that drain all liquid and dry it with paper towel.
Heat up 1.5 tbsp of olive oil in a skillet then add eggplant to stir fry.
Meanwhile cut onion into half circles and add it to eggplant once eggplant is halfway cooked. Onion should be soft but still a bit crunchy, you don’t want it to be mushy. Once all done set it aside to cool.
Chop cilantro, quarter cherry tomatoes, cut pickles into small strips. You can dice garlic really fine or use a garlic press. Combine it all with cooked eggplant.
Adjust salt and pepper to your liking, sprinkle the rest of the olive oil and freshly squeezed lemon juice in. Mix it well and serve.
The ingredients are enough to make 4 salad servings. Here is the nutritional information of each serving (not including the meat). You can choose your favorite choice of meat to make it a complete meal.
Macros (per serving): Calories: 128– Fat: 10.8 g – Net carbs: 5.2 g (total carbs: 8.8g, fiber: 3.6 g) – Protein: 1.4 g
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