Print

Keto Eggplant Ribbon Salad Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Light and fresh keto eggplant ribbon salad with herbs, lemon, and olive oil. Low-carb, flavorful, and perfect as a side or main dish for summer meals.

Ingredients

Scale

  • 2 medium eggplants

  • 1 medium cucumber

  • 1 cup cherry tomatoes

  • ½ red onion

  • Handful of fresh parsley

  • Handful of fresh basil

  • 3 tbsp extra virgin olive oil

  • Juice of 1 lemon

  • Salt and black pepper, to taste

  • Optional: feta cheese or shaved parmesan

  • Optional: pinch of red pepper flakes

Instructions

  • Wash eggplants and slice into long ribbons using a vegetable peeler or mandoline.

  • (Optional) Lay ribbons on paper towels, sprinkle with salt, and let sit for 20–30 minutes to draw out moisture. Rinse and pat dry.

  • Heat a large skillet over medium heat with 1 tbsp olive oil. Cook eggplant ribbons in batches for 30–45 seconds per side until just tender. Let cool.

  • Thinly slice cucumber, halve cherry tomatoes, and slice red onion. Chop parsley and tear basil.

  • In a large bowl, combine cooled eggplant ribbons, cucumber, tomatoes, onion, parsley, and basil.

  • Drizzle with olive oil, add lemon juice, season with salt and pepper, and toss gently.

  • Add optional cheese or red pepper flakes if desired. Serve fresh.

Notes

  • For the best flavor, use fresh young eggplants.

  • Store leftovers in the fridge for up to 2 days; eggplant will soften over time.

  • Great with grilled chicken, lamb, or shrimp for a complete meal.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-eggplant-ribbon-salad/