Low Carb Mediterranean Eggplant Salad
6.2g
Net Carbs
12.2g
Protein
29.8g
Fat
3.5g
Fiber
346
Calories
Ingredients:
- 1/8 teaspoon Crushed Red Pepper Flakes
- 3/4 teaspoon Italian seasoning
- 1/4 cup Parmesan cheese, grated (1 cup= 100g)
- 207 grams Eggplant, raw
- 1/4 teaspoon Salt
- 2 tablespoons Red Wine Vinegar
- 1/2 each Egg (1 large fresh, whole, raw egg = 50g)
- 1/4 teaspoon Garlic Powder
- 1/8 teaspoon Salt
- 1/4 cup Olive Oil
- 1/8 teaspoon Salt
- 5 ounces Spinach, baby
- 16 each Cherry or Grape Tomato
- 1/2 cup Roasted Red Pepper Strips, jarred
- 2 1/4 teaspoons avocado oil USDA
- 2 tablespoons basil pesto Mezzetta
- 5 1/2 ounces fresh mozzarella cheese, ciliegine Belgioioso
Directions:
- Cut the eggplant into 1-inch cubes, sprinkle with ¼ teaspoon salt, and arrange in a single layer on a paper towel lined plate. Let sit for 45 minutes to release moisture.
- In a medium bowl, whisk the egg. In another small flat bottom bowl, combine the parmesan cheese, almond flour, Italian seasoning, garlic powder, red pepper flakes, and 1/8 teaspoon salt until evenly combined. Dry the eggplant cubes with a clean kitchen towel or paper towel, then toss them with the egg to evenly coat. Press each side of each cube into the cheese coating and place on a plate. Spray opposite sides of the coated eggplant cubes with avocado oil spray.
- Warm air fryer to 390°F, fry eggplant cubes in a single layer for 2-3 minutes, then gently shake to flip and cook for another 2-3 minutes, working in batches as needed. Set aside.
- Make the pesto dressing. In a small bowl, whisk together ¼ cup olive oil, red wine vinegar, pesto and 1/8 teaspoon salt.
- To assemble the salads, evenly divide the spinach between 4 bowls. Top each bowl with 4 halved mini mozzarella balls, 4 halved cherry tomatoes, 2 tablespoons roasted red pepper strips, and one quarter of the fried eggplant cubes (about 46 g or a heaping ½ cup). Dress each salad with 2 tablespoons pesto dressing and enjoy!
