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Healthy and delicious, what more could you ask for?
Enjoy the rich flavours of infused eggplant, grilled to perfection, teamed with roasted capsicum and wilted kale.
Top it all off with a sweet and tangy tahini drizzle.
We're using roasted bell peppers which are perfect for this low-carb salad. Just make sure to check the label for added sugars. Enjoy!
Hands-on Overall
Nutritional values (per serving)
Net carbs6.6 grams
Protein4.3 grams
Fat13.5 grams
Calories172 kcal
Calories from carbs 16%, protein 11%, fat 73%
Total carbs11.8 gramsFiber5.2 gramsSugars3.6 gramsSaturated fat1.9 gramsSodium595 mg(26% RDA)Magnesium37 mg(9% RDA)Potassium386 mg(19% EMR)
Ingredients (makes 6 servings)
Marinade:
Dressing:
- 6 tbsp tahini sesame paste (96 g/ 3.4 oz)
- 2 tsp lemon juice
- 2 tsp Erythritol or Swerve
- water as required
- Optional: salt and pepper if required
Salad:
- 1 large or 2 medium eggplants (550 g/ 1.2 lb)
- 250 g roasted red peppers, drained (8.8 oz)
- 2 cups kale, sliced (100 g/ 3.5 oz)
- 2 tbsp chopped parsley
Instructions
- Mix all of the ingredients to make the dressing and set aside.
- Combine the marinade ingredients into a small bowl and place a grill pan over high heat.
- Using a mandolin or sharp knife, thinly slice the eggplant.
- Lay the slices out and brush with the marinade before placing then in the grill pan to cook.
- Keep a close eye on them as they will burn very easily. Repeat with all of the slices until the eggplant is cooked. Remove the eggplant onto a plate and sit to one side.
- Place the chopped kale into the hot pan and toss in the residual heat until wilted.
- Layer the kale, roasted peppers and eggplant on a serving platter and top with parsley.
- Combine all of the drizzle ingredients together and thin with water to your desired consistency.
- Drizzle over the warm salad. Store in a covered container in the fridge for up to 1 week.
Ingredients
- 2 tbsp extra virgin olive oil or ghee (30 ml)
- 1 clove garlic, micned
- 1/2 tsp dried Italian herbs
- 6 tbsp tahini sesame paste (96 g/ 3.4 oz)
- 2 tsp lemon juice
- 2 tsp Erythritol or Swerve
- water as required
- Optional: salt and pepper if required
- 1 large or 2 medium eggplants (550 g/ 1.2 lb)
- 250 g roasted red peppers, drained (8.8 oz)
- 2 cups kale, sliced (100 g/ 3.5 oz)
- 2 tbsp chopped parsley
Instructions
- Mix all of the ingredients to make the dressing and set aside.
- Combine the marinade ingredients into a small bowl and place a grill pan over high heat.
- Using a mandolin or sharp knife, thinly slice the eggplant.
- Lay the slices out and brush with the marinade before placing then in the grill pan to cook.
- Keep a close eye on them as they will burn very easily. Repeat with all of the slices until the eggplant is cooked. Remove the eggplant onto a plate and sit to one side.
- Place the chopped kale into the hot pan and toss in the residual heat until wilted.
- Layer the kale, roasted peppers and eggplant on a serving platter and top with parsley.
- Combine all of the drizzle ingredients together and thin with water to your desired consistency.
- Drizzle over the warm salad. Store in a covered container in the fridge for up to 1 week.
Nutrition (per serving)
Calories172kcal
Net Carbs6.6g
Carbohydrates11.8g
Protein4.3g
Fat13.5g
Saturated Fat1.9g
Fiber5.2g
Sugar3.6g
Sodium595mg
Magnesium37mg
Potassium386mg
Detailed nutritional breakdown (per serving)
| Total per serving |
| 6.6 g | 4.3 g | 13.5 g | 172 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 4.5 g | 40 kcal |
| Garlic, fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Italian seasoning (mixed herbs) |
| 0 g | 0 g | 0 g | 0 kcal |
| Sesame tahini (unsweetened) |
| 1.9 g | 2.7 g | 8.6 g | 95 kcal |
| Lemon juice, fresh |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Eggplant (aubergine), fresh |
| 2.6 g | 0.9 g | 0.2 g | 23 kcal |
| Peppers, sweet, red, canned, solids and liquids |
| 1.1 g | 0.3 g | 0.1 g | 8 kcal |
| Kale, curly, fresh |
| 0.6 g | 0.3 g | 0.1 g | 5 kcal |
| Parsley, fresh (spices) |
| 0 g | 0 g | 0 g | 0 kcal |
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