Keto Roasted Eggplant, Lemon, And Caper Salad

1. 1

   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.

2. 2

   Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet with 1 tablespoon olive oil.

3. 3

   Spread eggplant on the baking sheet in a single layer and drizzle with 2 tablespoons olive oil.

4. 4

   Roast in the preheated oven until golden and crisp, 20 to 25 minutes. Let cool slightly.

5. 5

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.