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prep time
15 min
cook time
30 min
ready time
45 min
Keto Warm Eggplant and Cauliflower Salad
This warm Keto side salad is packed with low carb veggies and Middle Eastern-inspired flavors. Our low carb recipe is prepared with diced eggplant, cauliflower florets, juicy tomato, aromatic cumin, coriander and paprika, a hint of lemon, onion, garlic, stock and topped with toasted pine nuts and fresh cilantro to serve. This would make a delicious accompaniment to a Middle Eastern-inspired Keto main.
Can I Make this Vegan/Vegetarian?
We have simmered our low carb vegetables in chicken stock until tender and all the liquid has evaporated. This not only softens the vegetables but also adds flavor to the dish. You can simply swap the chicken stock for vegetable stock if you would like to make the dish vegan or vegetarian-friendly. Please be sure to adjust your macros to account for any changes made to the original recipe.
Serving Suggestions
Our Keto warm vegetable salad is rich with Middle Eastern-inspired flavors and spices. It would be perfect accompanied by grilled or roasted chicken, pork or lamb. The salad would also be delicious served with a side of low carb hummus and Keto pitta bread. You can find low carb hummus options and pittas in our side section.
Net Carbs
10.4 g
Fiber
4.1 g
Total Carbs
14.7 g
Protein
3 g
Fats
12.4 g
174 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Extra virgin olive oil
3 tablespoon
Cauliflower Florets
2 cup
Tomato
1 small - 2 2/5" diameter
Eggplant
1 small
Tomato paste
1 tablespoon
Pine nuts
1 tablespoon, whole pieces
Cumin, ground
1 teaspoon
Ground Coriander
1 1 tsp
Gourmet Collection Smoked Paprika
1 tsp
Lemon Peel Or Zest Raw
1 tsp
Cilantro
1 tablespoon
Garlic
1 clove
Red onion
0.5 small
Chicken broth, bouillon or consomme, homemade
0.5 cup
Salt, sea salt
0.5 teaspoon
Black pepper
0.13 teaspoon
Recipe Steps
steps 6
45 min
Step 1
Dice the cauliflower florets into bite-sized chunks. Add the cauliflower florets to a small pan of boiling water. Simmer for 6-7 minutes or until just tender. Drain completely and set aside to steam dry.Step 2
While the cauliflower is cooking, dice the eggplant into 1/2 inch sized cubes. Heat the olive oil in a skillet over a medium heat. Add the eggplant and cook through until tender and starting to brown. Remove from the skillet with a slotted spoon and set aside with the cauliflower.Step 3
Finely dice the onion and tomato and crush the garlic. Add the onion and tomato to the skillet used to cook the eggplant, adding a splash of oil if the pan is dry. Sweat for a few minutes until tender and fragrant. Then, add the garlic and sweat for a minute more.Step 4
Add the tomato paste, cumin, coriander, paprika, lemon zest salt and pepper to the skillet. Mix well to combine and gently cook through for a minute. Add the stock and bring up to a boil.Step 5
Reduce to a simmer and add the cauliflower and eggplant to the skillet. Stir well to combine, coating the vegetables in the sauce. Continue to simmer until the sauce is almost completely evaporated. Transfer to a serving dish.Step 6
Wipe the skillet clean and add the pine nuts. Toast gently over a low heat for 3-4 minutes or until lightly golden. Keep an eye on these to ensure they do not burn. Chop the fresh cilantro and scatter over the warm vegetable salad. Sprinkle over the toasted pine nuts. Serve with your preferred Keto main.
