Keto Warm Eggplant and Zucchini Salad Recipe

Gluten Free
Lunch
Quick Easy
Salads
Vegetarian
4.9/5
(1489 reviews)
Keto Warm Eggplant and Zucchini Salad
Zylo Recipes

Description

Imagine a plate brimming with the vibrant colors of summer, where tender grilled zucchini and eggplant take center stage. This warm salad is an ode to simple, fresh ingredients, transformed into a dish that's both satisfying and light. The zucchini, kissed by the heat of the grill, offers a slightly sweet and smoky flavor, its delicate flesh yielding effortlessly with each bite.

The eggplant, equally tender, contributes a subtle earthy note that deepens the overall flavor profile. The peppery bite of fresh arugula provides a lively contrast to the mellow sweetness of the grilled vegetables. Its slightly bitter edge awakens the palate, preparing it for the creamy coolness of the yogurt dressing.

This dressing, a simple yet elegant concoction, is a refreshing counterpoint to the warmth of the other ingredients. It drapes the vegetables in a velvety embrace, adding a tangy, slightly sour note that ties all the flavors together beautifully. The beauty of this salad lies not only in its taste but also in its texture.

The soft, yielding vegetables contrast with the crisp, slightly crunchy arugula, creating a delightful interplay in your mouth. The creamy dressing further enhances this textural experience, adding a luxurious smoothness that coats the tongue. It is an invitation to explore different dimensions of taste and texture.

Whether served as a shared starter at a summer gathering or enjoyed as a light and healthy lunch, this warm salad is a versatile dish that appeals to a wide range of palates. Its vibrant colors and fresh flavors evoke the warmth and sunshine of the season, making it a perfect choice for any occasion. Each mouthful is a celebration of simple, seasonal ingredients, transformed into a culinary experience that is both nourishing and delightful.

It is a dish that nourishes both body and soul. The preparation is straightforward, making it an accessible option for both seasoned cooks and kitchen novices. With minimal effort, you can create a dish that is both visually appealing and incredibly delicious.

The vibrant colours of the vegetables, the lush green of the arugula, and the creamy white of the yogurt dressing create a feast for the eyes, making it a perfect centerpiece for any table.

Preparation Time

Prep Time
8 min
Cook Time
12 min
Total Time
20 min

Nutrition Information

Per 1 servings serving
C
Calories
270 Kcal

C
Carbs
7 g
Fi
Fiber
3 g
Sugar
4 g

P
Protein
3 g

C
Fats
25 g
Saturated Fats 4 g
Unsaturated Fats 19 g

Cholestrol 65 mg
Sodium 350 mg
Potassium 500 mg
AI logo Zylo AI

Your Personal
Nutrition
Guide

Avatar 1 Avatar 2 Avatar 3 Avatar 4
More than 230K
downloads
4.9/5 out of 3k reviews

Ingredients

    1.
    Lemon Juice
    Lemon Juice
    2 teaspoon
    2.
    Arugula
    Arugula
    2 cup
    3.
    Greek Yogurt
    Greek Yogurt
    2 tablespoon
    4.
    Olive Oil
    Olive Oil
    2 tablespoon
    5.
    Oregano, Dried
    Oregano, Dried
    1 teaspoon
    6.
    Tahini
    Tahini
    1 teaspoon
    7.
    Eggplant, Raw
    Eggplant, Raw
    1 small
    8.
    Zucchini
    Zucchini
    1 medium
    9.
    Basil, Fresh
    Basil, Fresh
    1 tablespoon
    10.
    Dry Toasted Pignolias Pine Nuts by Trader Joe's
    Dry Toasted Pignolias Pine Nuts by Trader Joe's
    1 tablespoon
    11.
    Garlic Powder
    Garlic Powder
    ½ teaspoon
    12.
    Salt, Sea Salt
    Salt, Sea Salt
    ¼ teaspoon
    13.
    Black Pepper
    Black Pepper
    ⅛ teaspoon

Instructions

    1.
    Slice the zucchini and eggplant lengthwise into quarters, discarding the tough ends. Drizzle with olive oil and 1 teaspoon of lemon juice. Season both sides with salt, pepper, and dried oregano.
    2.
    Heat a griddle pan over high heat and add the vegetable strips. Cook for 2-3 minutes on each side until tender with visible char lines. Work in batches if necessary to avoid overcrowding the pan.
    3.
    Transfer the charred vegetables to a large serving plate and toss gently with the arugula.
    4.
    In a small bowl, whisk together the yogurt, tahini, remaining lemon juice, garlic powder, salt, and pepper until smooth. Taste and adjust the seasonings as needed.
    5.
    Drizzle the yogurt dressing over the warm salad and scatter with pine nuts and chopped fresh basil just before serving.