25+ Cozy Saturday Keto Eggplant Recipes to Worm Your Heart

If you’re looking for delicious and satisfying recipes that are both keto-friendly and perfect for a Saturday night, then you’ve come to the right place!

Eggplant is a versatile vegetable that’s low in carbs and packed with nutrients, making it an ideal choice for those on a keto diet.

Whether you’re craving something crispy, cheesy, or savory, eggplant can be transformed into a variety of keto-friendly dishes.

From stuffed eggplant and casseroles to baked fries and frittatas, this list of 25+ Saturday keto eggplant recipes will inspire you to get creative in the kitchen.

Not only are these recipes full of flavor, but they’re also perfect for meal prepping or impressing guests at a casual dinner party.

So, roll up your sleeves and get ready to enjoy some tasty, low-carb eggplant recipes that are perfect for your Saturday cravings!

25+ Cozy Saturday Keto Eggplant Recipes to Worm Your Heart

From savory casseroles and crispy baked fries to cheesy frittatas and Mediterranean-inspired salads, these 25+ Saturday keto eggplant recipes have you covered for every type of craving.

Whether you’re looking for an easy snack, a comforting dinner, or a colorful side dish, eggplant can fit the bill while keeping your meals low in carbs and full of flavor.

These recipes are perfect for meal prepping or adding a bit of excitement to your weekend dinners.

So, next time you’re searching for the perfect keto recipe, consider incorporating eggplant to create tasty, satisfying, and healthy dishes!

Keto Eggplant Parmesan

A classic Italian dish, this keto version of eggplant Parmesan uses almond flour and a low-carb marinara sauce to create a crispy, cheesy delight without the carbs. It’s a great dish for a Saturday family dinner or meal prep, full of flavors and textures that are sure to satisfy your cravings.

• 1 large eggplant, sliced into 1/2-inch rounds
• 1 cup almond flour
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs
• 1 cup sugar-free marinara sauce
• 1 cup shredded mozzarella cheese
• Fresh basil leaves for garnish
• Olive oil for frying

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the eggplant into rounds, sprinkle with salt, and let sit for 15 minutes to draw out excess moisture. Pat dry with a paper towel.
3. In a shallow bowl, combine almond flour, Parmesan cheese, garlic powder, onion powder, oregano, salt, and pepper.
4. In another bowl, beat the eggs.
5. Dip each eggplant slice first into the beaten eggs, then into the almond flour mixture, coating well.
6. Heat olive oil in a skillet over medium heat. Fry the coated eggplant slices for 2-3 minutes on each side until golden brown.
7. Transfer the fried eggplant slices to a baking sheet. Top each slice with a spoonful of marinara sauce and mozzarella cheese.
8. Bake in the preheated oven for 10-12 minutes or until the cheese is melted and bubbly.
9. Garnish with fresh basil and serve hot.

This Keto Eggplant Parmesan is a wonderful, low-carb alternative to the traditional breaded version. The almond flour crust gives it a crunchy texture while the combination of melted mozzarella and marinara provides the perfect balance of flavor. It’s the ideal dish for anyone following a keto lifestyle, satisfying your cheesy cravings without compromising your goals.

Grilled Eggplant Steaks with Garlic Butter

For a hearty and flavorful meal, these grilled eggplant steaks are brushed with a rich, garlic-infused butter, making them perfect for a Saturday barbecue or dinner. They offer a tender texture with a smoky flavor that pairs perfectly with the butter, giving you a gourmet keto dish.

• 2 medium eggplants, cut into 1-inch thick slices
• 1/4 cup olive oil
• Salt and pepper to taste
• 4 tablespoons butter
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh lemon juice

Instructions:

1. Preheat your grill to medium-high heat.
2. Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
3. Place the eggplant slices on the grill and cook for 4-5 minutes per side, until tender and grill marks appear.
4. While the eggplant grills, melt butter in a small pan over low heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
5. Stir in lemon juice and fresh parsley into the garlic butter.
6. Once the eggplant steaks are done, remove from the grill and drizzle with the garlic butter mixture.
7. Serve warm, garnished with extra parsley if desired.

Grilled Eggplant Steaks with Garlic Butter bring a wonderful combination of smoky, savory, and buttery flavors. The eggplant’s natural texture is enhanced by the grilled char, and the garlic butter adds a luxurious richness. This dish is ideal for a keto-friendly dinner that doesn’t require much time but delivers impressive results.

Keto Eggplant Lasagna

This keto eggplant lasagna takes the place of traditional pasta sheets with thinly sliced eggplant, layered with a rich beef ragu and creamy ricotta. It’s a perfect comfort food option that keeps your carb count low while satisfying your lasagna cravings.

• 2 large eggplants, sliced thinly lengthwise
• 1 lb ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups sugar-free marinara sauce
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup ricotta cheese
• 1 egg
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the eggplant lengthwise into thin sheets, then salt the slices and let them sit for 15 minutes to remove excess moisture. Pat dry with paper towels.
3. In a skillet, cook the ground beef, onion, and garlic over medium heat until the beef is browned. Add marinara sauce, Italian seasoning, salt, and pepper, and let simmer for 10 minutes.
4. In a separate bowl, combine ricotta cheese and egg.
5. In a baking dish, spread a thin layer of the beef sauce. Place a layer of eggplant slices over the sauce. Add half of the ricotta mixture and then top with more sauce and a layer of mozzarella. Repeat the layers, finishing with the remaining mozzarella and Parmesan.
6. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes to brown the top.
7. Let the lasagna cool for a few minutes before serving.

Keto Eggplant Lasagna is a fantastic, low-carb alternative to traditional lasagna. The eggplant takes the place of pasta sheets, absorbing the rich flavors of the beef sauce and the creamy ricotta. This dish is hearty, comforting, and perfect for satisfying a lasagna craving without compromising your keto goals.

Eggplant and Zucchini Keto Stir-Fry

This quick and easy stir-fry brings together the flavors of eggplant, zucchini, and bell peppers, seasoned with soy sauce and garlic for an authentic Asian-inspired keto dish. It’s a perfect low-carb meal that can be made in under 30 minutes, making it ideal for a Saturday dinner.

• 1 large eggplant, cubed
• 1 medium zucchini, sliced
• 1 red bell pepper, sliced
• 2 tablespoons olive oil
• 2 tablespoons soy sauce (or coconut aminos for keto-friendly option)
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds (optional)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add the eggplant cubes and cook for 5-6 minutes until slightly browned and tender.
3. Add the zucchini and bell pepper and cook for another 5 minutes, stirring occasionally.
4. Stir in the garlic and ginger, then drizzle in the soy sauce and sesame oil. Cook for 2 more minutes, ensuring everything is well-coated.
5. Season with salt and pepper to taste, then sprinkle with sesame seeds if desired.
6. Serve warm as a main dish or side dish.

Eggplant and Zucchini Stir-Fry is a simple and healthy keto-friendly meal. The combination of tender eggplant, crunchy bell peppers, and zucchini creates a satisfying, flavorful dish that’s both low in carbs and high in nutrition. Perfect for a quick dinner or a light lunch, this stir-fry is versatile and packed with fresh, vibrant flavors.

Keto Eggplant and Cheese Frittata

This keto eggplant and cheese frittata combines the savory richness of eggs with the tender texture of eggplant, making it a perfect dish for a Saturday brunch or a light dinner. Packed with healthy fats and protein, it’s a satisfying and filling meal that keeps you on track with your keto lifestyle.

• 1 medium eggplant, diced
• 6 large eggs
• 1/2 cup heavy cream
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the diced eggplant and cook for 5-7 minutes until soft and browned. Remove from heat.
3. In a large bowl, whisk together eggs, heavy cream, mozzarella, Parmesan, basil, garlic powder, salt, and pepper.
4. Pour the egg mixture into the skillet with the cooked eggplant and stir to combine.
5. Transfer the skillet to the oven and bake for 20-25 minutes or until the frittata is set and golden on top.
6. Allow the frittata to cool for a few minutes before slicing and serving.

Keto Eggplant and Cheese Frittata is a delicious, savory meal that’s perfect for breakfast, brunch, or dinner. The eggplant adds a nice texture to the fluffy frittata, while the combination of mozzarella and Parmesan cheese provides a rich, satisfying flavor. This dish is both filling and keto-friendly, making it an excellent choice for those seeking a low-carb, high-protein meal.

Baked Eggplant Fries with Avocado Dip

These crispy, low-carb eggplant fries are baked to perfection, making them a guilt-free snack or side dish. Paired with a creamy avocado dip, they’re a perfect Saturday treat that satisfies your craving for something crunchy without the carbs.

• 1 large eggplant, cut into fries
• 1/2 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 large eggs, beaten
• Olive oil spray

For the Avocado Dip:

• 1 ripe avocado
• 1 tablespoon lime juice
• 2 tablespoons sour cream
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a shallow bowl, combine almond flour, Parmesan cheese, garlic powder, onion powder, oregano, salt, and pepper.
3. Dip the eggplant fries first into the beaten eggs and then into the almond flour mixture, coating each fry evenly.
4. Arrange the fries on the prepared baking sheet and lightly spray with olive oil.
5. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
6. For the avocado dip, mash the avocado in a bowl and stir in lime juice, sour cream, salt, and pepper.
7. Serve the eggplant fries hot with the avocado dip on the side.

Baked Eggplant Fries with Avocado Dip are the ultimate keto snack, offering the perfect balance of crunch and creaminess. The almond flour coating gives the fries a crisp texture without the carbs, while the avocado dip adds a rich and smooth contrast. This recipe is a great way to indulge in a healthier, low-carb version of fries that are perfect for any occasion.

Keto Eggplant and Sausage Casserole

This hearty keto casserole is a filling, one-pan meal that combines sausage, eggplant, and mozzarella for a savory, satisfying dinner. It’s a great way to use eggplant as a substitute for traditional pasta or potatoes while still enjoying a rich, comforting dish.

• 1 medium eggplant, diced
• 1 lb Italian sausage (mild or spicy)
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 cup marinara sauce (sugar-free)
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the sausage, breaking it apart as it cooks. Once browned, remove excess fat.
3. Add the onion and garlic to the skillet and cook until softened, about 3 minutes.
4. Stir in the diced eggplant, marinara sauce, Italian seasoning, salt, and pepper. Cook for 5-7 minutes until the eggplant is tender.
5. Transfer the mixture to a baking dish and top with mozzarella and Parmesan cheeses.
6. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
7. Serve hot, garnished with extra Parmesan if desired.

Keto Eggplant and Sausage Casserole is a savory, filling dish that delivers a wonderful combination of flavors. The eggplant absorbs the rich sausage and marinara sauce, while the melted mozzarella and Parmesan create a deliciously cheesy topping. This casserole is perfect for meal prepping or a cozy Saturday dinner, providing a satisfying low-carb option that doesn’t compromise on flavor.

Keto Eggplant and Bacon Bites

These keto eggplant and bacon bites are perfect for a quick appetizer or snack. The smoky flavor of the bacon paired with the tender eggplant creates a savory bite-sized treat that’s rich in flavor and low in carbs, making them an excellent choice for any keto gathering.

• 1 medium eggplant, sliced into 1-inch rounds
• 8 slices of bacon
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Wrap each eggplant slice with a piece of bacon, securing with toothpicks if needed.
3. Place the bacon-wrapped eggplant slices on the prepared baking sheet and sprinkle with garlic powder, smoked paprika, salt, and pepper.
4. Bake for 20-25 minutes, or until the bacon is crispy and the eggplant is tender.
5. Garnish with fresh parsley and serve hot.

Keto Eggplant and Bacon Bites are a delightful, savory snack that combines the smokiness of bacon with the soft, rich texture of roasted eggplant. This easy-to-make recipe is perfect for parties, appetizers, or a snack that will keep you full and satisfied. It’s a fun, low-carb way to enjoy the flavors of bacon while sticking to your keto diet.

Keto Eggplant Caponata

This Sicilian-inspired eggplant caponata is a flavorful and tangy dish made with eggplant, tomatoes, olives, and capers, all simmered in a delicious sweet-sour sauce. It’s a great side dish or topping for meats, offering a wonderful combination of textures and tastes that are perfectly keto-friendly.

• 1 large eggplant, diced
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 medium tomatoes, diced
• 1/4 cup green olives, chopped
• 2 tablespoons capers
• 2 tablespoons red wine vinegar
• 1 tablespoon sugar-free sweetener (like erythritol or stevia)
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the onion and garlic, cooking until softened, about 3-4 minutes.
2. Add the diced eggplant and cook, stirring occasionally, for 10-12 minutes, until the eggplant begins to soften.
3. Stir in the tomatoes, olives, capers, red wine vinegar, and sweetener. Cook for another 5 minutes until the tomatoes break down and the sauce thickens.
4. Season with salt and pepper to taste.
5. Remove from heat and stir in the chopped basil.
6. Serve warm as a side dish or on top of grilled meats.

Keto Eggplant Caponata is a vibrant, tangy dish that showcases the richness of eggplant. The combination of olives, capers, and a sweet-sour vinegar sauce brings a depth of flavor that pairs wonderfully with grilled meats or can be enjoyed on its own. It’s a perfect side dish or topping that fits beautifully into a keto meal plan.

Eggplant and Spinach Keto Frittata

This keto eggplant and spinach frittata is an easy-to-make, one-pan dish that’s perfect for breakfast, brunch, or a light dinner. The eggplant adds a subtle sweetness and texture to the frittata, while the spinach adds a burst of color and nutrition, making it both delicious and filling.

• 1 medium eggplant, diced
• 2 cups fresh spinach
• 6 large eggs
• 1/2 cup heavy cream
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large ovenproof skillet over medium heat. Add the diced eggplant and cook for 5-7 minutes, until softened.
3. Add the spinach to the skillet and cook for another 2-3 minutes, until wilted.
4. In a bowl, whisk together the eggs, heavy cream, mozzarella, Parmesan, oregano, salt, and pepper.
5. Pour the egg mixture over the eggplant and spinach, stirring gently to combine.
6. Transfer the skillet to the oven and bake for 20-25 minutes, until the frittata is set and lightly golden on top.
7. Allow the frittata to cool for a few minutes before slicing and serving.

Eggplant and Spinach Keto Frittata is a versatile and flavorful dish that’s perfect for a quick breakfast or dinner. The creamy texture of the eggs combined with the tender eggplant and spinach makes for a satisfying and nutritious meal. It’s a great option for those looking to incorporate more vegetables into their keto diet while enjoying a simple, low-carb meal.

Keto Eggplant Stuffed with Ground Beef and Cheese

These keto eggplant boats are filled with a savory mixture of ground beef, garlic, and melted cheese, creating a satisfying, low-carb meal. Baked to perfection, this dish is a great way to enjoy the flavors of a hearty stuffed dish without the carbs.

• 2 large eggplants, halved lengthwise and scooped out
• 1 lb ground beef
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 cup marinara sauce (sugar-free)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Olive oil for drizzling

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Scoop out the flesh of the eggplant halves, leaving about 1/4-inch border. Drizzle the insides with olive oil and place on a baking sheet. Bake for 15-20 minutes until tender.
3. In a skillet, cook the ground beef, onion, and garlic over medium heat until browned. Drain excess fat, then stir in marinara sauce, Italian seasoning, salt, and pepper. Simmer for 5-7 minutes.
4. Stuff the eggplant halves with the beef mixture, packing it in tightly. Top with mozzarella and Parmesan cheeses.
5. Return the stuffed eggplant to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
6. Serve warm, garnished with fresh herbs if desired.

Keto Eggplant Stuffed with Ground Beef and Cheese is a deliciously savory dish that’s both filling and low-carb. The combination of tender eggplant and seasoned beef, topped with gooey cheese, makes it a perfect keto-friendly dinner. This dish can be enjoyed as a standalone meal or served with a side salad for extra nutrition.

Keto Eggplant Moussaka

A traditional Greek dish reimagined for keto, this Moussaka swaps the typical potato layers with eggplant to create a low-carb casserole that’s rich in flavor. Layered with seasoned ground meat, a creamy béchamel sauce, and eggplant, it’s an indulgent yet healthy comfort food.

• 2 large eggplants, sliced into 1/4-inch rounds
• 1 lb ground lamb or beef
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 cup tomato paste
• 1 teaspoon cinnamon
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Olive oil for frying

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet and fry the eggplant slices in batches until golden and tender, about 3 minutes per side. Drain on paper towels.
3. In another skillet, cook the ground meat, onion, and garlic until browned. Stir in the tomato paste, cinnamon, oregano, salt, and pepper. Simmer for 10 minutes, then remove from heat.
4. In a bowl, combine the heavy cream, mozzarella, and Parmesan cheese to make the béchamel sauce.
5. In a baking dish, layer the fried eggplant, followed by the meat mixture. Repeat until all ingredients are used, finishing with a layer of béchamel sauce on top.
6. Bake for 25-30 minutes until the top is golden and bubbly.
7. Allow the moussaka to rest for 10 minutes before serving.

Keto Eggplant Moussaka offers a comforting, Mediterranean-inspired meal that’s rich in flavor and texture. The layers of eggplant, savory ground meat, and creamy béchamel sauce make this a decadent low-carb alternative to traditional moussaka. It’s perfect for a Saturday dinner or meal prep for the week ahead.

Keto Eggplant and Chicken Stir-Fry

This quick and easy stir-fry combines tender chicken and eggplant in a savory sauce, creating a delicious, low-carb dish that’s perfect for a busy Saturday. Packed with protein and vegetables, this stir-fry is flavorful and nutritious.

• 2 chicken breasts, sliced thinly
• 1 large eggplant, cut into cubes
• 1 red bell pepper, sliced
• 2 tablespoons olive oil
• 2 tablespoons soy sauce (or coconut aminos for keto-friendly)
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon sesame seeds
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the chicken slices and cook for 5-7 minutes, until browned and cooked through. Remove from the pan and set aside.
2. In the same skillet, add sesame oil and sauté the eggplant and bell pepper for 5 minutes until tender.
3. Add garlic and ginger, stirring until fragrant, then return the chicken to the skillet.
4. Stir in soy sauce, rice vinegar, sesame seeds, salt, and pepper. Cook for another 3-4 minutes until the sauce thickens slightly and everything is well-coated.
5. Serve hot, garnished with extra sesame seeds or green onions.

Keto Eggplant and Chicken Stir-Fry is a vibrant, satisfying meal that’s quick to prepare and full of flavor. The tender chicken and eggplant pair perfectly with the savory sauce, making this dish an easy go-to for a low-carb weeknight dinner. It’s a perfect blend of protein, vegetables, and seasonings that will keep you full and energized.

Keto Eggplant and Bacon Casserole

This keto eggplant and bacon casserole combines the smoky flavor of bacon with the rich, tender texture of eggplant, all baked in a cheesy, creamy sauce. It’s a comforting and filling dish that’s perfect for meal prepping or a hearty dinner.

• 2 large eggplants, diced
• 8 slices of bacon, cooked and crumbled
• 1 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon paprika
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish with olive oil.
2. Heat olive oil in a large pan and sauté the diced eggplant for 5-7 minutes until softened.
3. In a separate bowl, mix heavy cream, cheddar cheese, Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper.
4. In the prepared baking dish, layer the sautéed eggplant, followed by the crumbled bacon. Pour the cream mixture over the top.
5. Bake for 20-25 minutes until the top is golden and bubbly.
6. Serve hot, garnished with extra bacon or fresh herbs if desired.

Keto Eggplant and Bacon Casserole is a deliciously rich and savory dish that combines the indulgence of bacon with the delicate flavor of eggplant. The creamy sauce and melty cheese make this casserole comforting and filling, while the bacon adds a smoky touch. This is a great dish for meal prepping or a satisfying dinner on a cool evening.

Keto Eggplant and Feta Salad

This light and refreshing keto salad is made with roasted eggplant, crumbled feta cheese, and a tangy lemon dressing. It’s a perfect side dish or light meal that’s both low in carbs and packed with vibrant Mediterranean flavors.

• 1 large eggplant, cut into cubes
• 1/2 cup crumbled feta cheese
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the eggplant cubes with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until tender and slightly browned.
3. In a small bowl, whisk together lemon juice, red wine vinegar, oregano, salt, and pepper.
4. In a large bowl, combine the roasted eggplant with crumbled feta cheese. Pour the dressing over the top and toss to combine.
5. Garnish with fresh parsley and serve warm or chilled.

Keto Eggplant and Feta Salad is a simple, healthy dish that’s bursting with Mediterranean flavors. The roasted eggplant’s natural sweetness pairs beautifully with the tangy feta and zesty lemon dressing. It’s a refreshing, low-carb side dish that’s perfect for a light lunch or as a complement to grilled meats.

Note: More recipes are coming soon!