Eggplant Salad

Keto Eggplant Salad

A low-carb salad recipe with sauteed eggplant, tomato and cucumber pickles.
Course Dessert, Lunch
Cuisine Ketogenic, Low Carb
Keyword eggplant salad
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 4
Calories 137kcal
Author KetoVale Team


  • 9 oz eggplant
  • 6 oz cherry tomatoes
  • 200 g cucumber pickles
  • 1 garlic cloves
  • 1 onion small
  • 1 oz cilantro fresh
  • 1 tbsp fresh lemon juice
  • 3 tbsp olive oil
  • salt and pepper to taste


  • Slice the eggplants into fat slabs after washing them thoroughly. Flavor with a decent amount of salt then wrap a stretch film or foil around the eggplant. Pressure cook in a pot filled with water for around 20 minutes. Strain the water then dry the eggplant slabs with paper towels.
  • Stir fry the eggplant in a heated 1.5 tbsp of olive oil on a pan.
    Cut eggplant strips
  • Chop the onion in half slices and toss in with the eggplant when the vegetable is already half cooked. Let it simmer but remember to avoid making the onion mushy. Once the onion turns soft (but a bit crunchy), remove from the heat and leave to cool.
    Stir fry eggplant with onion
  • Quarter your cherry tomatoes then sliver the pickles to make slim slices. Chop the cilantro into fine pieces as well. Finely dice the garlic clove but if a garlic press is available, you can use that instead. Mix all the chopped veggies with the eggplant.
    Mixing eggplant salad with tomatoes
  • Flavor the salad with salt and pepper just to taste. Drizzle the lemon juice and olive oil on top. Toss the ingredients together then serve with your favorite meat.
    Keto Eggplant Salad


The ingredients are enough to make 4 salad servings.


Calories: 137kcal | Carbohydrates: 10g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Sodium: 448mg | Potassium: 362mg | Fiber: 3g | Sugar: 5g | Vitamin A: 792IU | Vitamin C: 17mg | Calcium: 42mg | Iron: 1mg