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Keto Roasted Eggplant, Lemon, and Caper Salad

"Warm roasted eggplant is tossed with lemon juice, capers, and olive oil in this Mediterranean-inspired salad that is keto compliant."

Ingredients :

• 1 1/2 pounds eggplants, cubed
• 1 teaspoon sea salt
• 4 tablespoons olive oil, divided
• 3 tablespoons capers
• 1 clove garlic, minced
• 1 lemon, zested and juiced
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons chopped fresh parsley

Instructions :

Prep : 10M	Cook : 4M	Ready in : 1H

• Place eggplant in a colander and sprinkle with sea salt; let sit for 30 minutes. Rinse under cold water and pat dry with paper towels.
• Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet with 1 tablespoon olive oil.
• Spread eggplant on the baking sheet in a single layer and drizzle with 2 tablespoons olive oil.
• Roast in the preheated oven until golden and crisp, 20 to 25 minutes. Let cool slightly.
• Combine roasted eggplant, capers, and garlic in a bowl. Sprinkle with lemon zest. Drizzle lemon juice and remaining 1 tablespoon olive oil on top; toss until evenly coated. Season with salt and pepper. Garnish with fresh parsley.

Notes :

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