Low Carb Mediterranean Eggplant Salad Recipe
![Atkins Low Carb Mediterranean Eggplant Salad](https://bucketeer-2ef062fa-a667-495f-9b8b-7d2ef5a7590d.s3.us-east-1.amazonaws.com/17af32f41cdb92ea4857bbea327362c3_Low%20Carb%20Mediterranean%20Eggplant%20Salad_1x1-14.jpg)
6.2g
Net Carbs
Net Carbs
Prep Time: 65 Minutes
Style:Mediterranean/Greek
Cook Time: 15 Minutes
Phase: Phase 2
Difficulty: Moderate
Style:Mediterranean/Greek
Cook Time: 15 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
12.2g
Protein
29.8g
Fat
3.5g
Fiber
346.9cal
Calories
![calculator](https://www.atkins.com/wp-content/themes/atkins_theme/assets/images/calc.png)
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
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207 g Eggplant, raw
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0 1/4 tsp Salt
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0 1/2 each Egg (1 large fresh, whole, raw egg = 50g)
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0 1/4 cup Parmesan cheese, grated (1 cup= 100g)
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0 3/4 teaspoon Italian seasoning
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0 1/4 tsp Garlic Powder
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0 1/8 tsp Crushed Red Pepper Flakes
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0 1/8 tsp Salt
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2 1/4 tsp avocado oil
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0 1/4 cup Olive Oil
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2 Tbsp basil pesto
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2 Tbsp Red Wine Vinegar
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0 1/8 tsp Salt
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5 oz Spinach, baby
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16 each Cherry or Grape Tomato
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5 1/2 oz fresh mozzarella cheese, ciliegine
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0 1/2 cup Roasted Red Pepper Strips, jarred
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!
Cooking Tip