Eggplant and basil salad  LoadingAdd to Favourites list

Green List 1 hr 2 servings


211 Kcal
8g Fat
35g Carbs
17g Net Carbs
21g Sugars
6g Protein


  • 2 eggplants
  • 1 clove of garlic
  • 2 tablespoons of chopped basil
  • 1 tbsp olive oil
  • 1 tbsp white wine vinegar (any vinegar works)
  • 1/2 lemon
  • 1/2 teaspoon of salt
  • 1/2 teaspoon black pepper


  1. Preheat your oven at 350 F / 175 C (fan oven). Place the eggplants in a baking dish, pierce them with a knife and bake them for 1 hour.
  2. Once baked, take them out of the oven and let them completely cool down. Gently peel them and remove the skin. Place them in a dish and cut them into cubes. Place the eggplant in your serving dish.
  3. Place the crushed garlic, lemon juice, vinegar, salt and pepper in a bowl. Mix really well before adding the olive slowly while continuing whisking. Once well mixed, pour over the eggplants. Decorate with the chopped basil. It is ready!
  4. You can store the salad in the fridge and consume it when it is colder or have it at room temperature. It is absolutely delicious with anything but I especially love it with fish.

Storage Tips

This dish can be prepared in advance. It keeps in the fridge for up to 2 days without the dressing mixed in.

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