About
This Middle Eastern-inspired eggplant salad is a little different from your typical Keto Thanksgiving recipes. The best part is that it’s vegan! Sauteed eggplant is browned well in extra virgin olive oil and then tossed in a spiced lemon vinaigrette made with freshly squeezed lemon juice, ground cardamom, cinnamon, crushed red pepper flakes, tart sumac, and raw red onion. The final salad mixture has fresh mint leaves folded into it and then is served warm. This is just one of the great side dishes to prepare for your Keto Thanksgiving dinner with vegan friends.
What kind of eggplant should I use?
Traditional Italian eggplant would be perfect for this salad and very easy to find. However, you can use all varieties of eggplants can be used for this dish. Get creative and use different kinds for a fun, creative look to the final dish.
Where can I find sumac?
Sumac is sold at most Middle Eastern or Mediterranean markets. If all else fails, you can find sumac on online retailers like Amazon.
Can I serve this dish cold?
This Keto Thanksgiving side dish is best served warm, but it is excellent cold the day after.
Serving suggestions
Pair this side dish with other vegan main dishes like Keto Curried Rice Stuffed Zucchini Boats
Ingredients
- 1 large eggplant
- ¼ large red onion
- ¼ cup lemon juice
- 6 tablespoon extra virgin olive oil
- 1 ½ teaspoon coarse kosher salt by morton
- ½ teaspoon crushed red pepper flakes by 365
- ⅛ teaspoon cardamom, ground
- ⅛ teaspoon cinnamon
- ¼ teaspoon sumac berries (ground)
- ½ cup spearmint, fresh
Instructions
- Prepare the eggplant by slicing the eggplant into 1 ½” thick slices and then slice each slice into 1 ½” slices. Slice each strip the other direction to make cubes that are 1 ½” x 1 ½” in size. Heat a large nonstick saute pan over medium heat until hot. Add 2 tbsp olive oil and swirl the pan to evenly distribute the oil. Add half of the eggplant. Do not move the eggplant for several minutes or until the bottom of the first side is nicely browned. Add ¼ tsp kosher salt to them. Toss the eggplant and cook for a few more minutes until the eggplant cubes are fully cooked. Repeat adding another 2 tbsp of avocado oil and the second half of the eggplant cubes and another ¼ tsp kosher salt. Set aside the cooked eggplant into a medium mixing bowl.
- In a small bowl, measure out the lemon juice and add 2 tbsp olive oil to it along with 1 tsp kosher salt and the spices. Whisk together well to combine the dressing.
- Drizzle the dressing over the cooked eggplant. Toss well. Then gently fold in the fresh mint leaves. Serve immediately.
Nutrition Facts
- Servings: 6
- Calories: 165.6kcal/692.4kJ (per serving)
- Fat: 13.8g (per serving)
- Carbs: 11.4g (per serving)
- Protein: 1.3g (per serving)
