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prep time
12 min
cook time
24 min
ready time
36 min
Low Carb Roasted Eggplant Summer Pasta Salad
This Keto summer pasta salad makes a great Mediterranean inspired dinner option for warmer months. Low carb veggies are combined with aromatic herbs, tangy cheese and a hint of zesty lemon to create this quick and easy dish. Perfect for lazy summer dining.
Keto Summer Pasta Salad Ingredients
This easy Keto summer recipe uses zucchini ribbons in place of carb heavy pasta noodles. The zucchini ribbons are tossed with tender roasted eggplant, aromatic fresh basil, crunchy toasted pine nuts and shavings of parmesan cheese. The warm salad is then drizzled with extra virgin olive oil and a little lemon juice to serve.
Serving Suggestion
This Keto summer pasta dish is perfect served warm as a light dinner option. Leftovers will also make a satisfying lunch option served cold. A great family dish, this is ideal served with a large Mediterranean inspired salad.
Net Carbs
5.8 g
Fiber
2.8 g
Total Carbs
8.8 g
Protein
3.6 g
Fats
14.4 g
167 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Extra Virgin Olive Oil
3 tablespoon
Zucchini
2 large
Pine Nuts
2 tablespoon, whole pieces
Shaved Grana Padano Parmesan by Trader Joe's
2 tbsp
Eggplant
2 cup
Lemon Juice
½ tablespoon
Salt, Sea Salt
½ teaspoon
Black Pepper
⅛ teaspoon
Basil, Fresh
1 tablespoon
Recipe Steps
steps 5
36 min
Step 1
Preheat the oven to 400 degrees Fahrenheit. Dice the eggplant into rough 1 inch chunks. Arrange the diced eggplant across a shallow oven tray. Season with a little salt and pepper and drizzle over one tablespoon of olive oil. Toss to coat the eggplant in the seasonings. Transfer to the oven to bake for 20 minutes or until golden and slightly caramelized.Step 2
Whilst the eggplant is roasting, add the pine nuts to a dry skillet over a low/medium heat. Toast gently for 3-4 minutes until lightly golden. Keep an eye on these as they can burn quickly. Set to one side.Step 3
Once the eggplant is cooked you can prepare the zucchini. Cut the ends from the zucchini, peel the outer skin and discard. Peel the zucchini into wide ribbons and add to a large saucepan with a tablespoon of olive oil. Cook gently over a medium heat just for 3-4 minutes until tender and hot through. You don’t want to overcook or the zucchini will be soggy.Step 4
Remove the zucchini from the heat. Tear in the fresh basil and roasted eggplant. Season with a little salt and pepper and drizzle with the remaining olive oil and lemon juice. Toss to combine.Step 5
Divide the warm pasta between four servings bowls. Scatter over the toasted pine nuts and parmesan shavings to serve. Serve warm.
