Keto Warm Eggplant and Zucchini Salad
This warm salad is loaded with griddled zucchini and eggplant, tossed with peppery arugula and topped with a refreshing yogurt dressing. This makes a great sharing starter or light lunch.
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)
Instructions
- 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.
- 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.
- Add the charred vegetables to a large serving plate and toss with the arugula.
- 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.
- Drizzle the yogurt over the warm salad and scatter with the pine nuts and chopped fresh basil to serve.
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