Keto Warm Eggplant and Zucchini Salad
How to Make It
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.
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