In the vibrant heart of a Mediterranean-inspired community garden, where every plant and herb whispered tales of ancient recipes and shared meals, Sophia, a passionate gardener and advocate for healthy living, discovered her love for the humble eggplant. Under the golden afternoon sun, she harvested the plump, deep-purple vegetable, envisioning a dish that would celebrate its rich flavors while adhering to her keto lifestyle: Completely Keto Grilled Eggplant with Yogurt Sauce.
With the garden as her muse, Sophia set out to create a dish that was as nourishing as it was flavorful. She marinated thick slices of eggplant in extra virgin olive oil, seasoned them with Pink Himalayan Salt, black pepper, and a hint of onion powder, then grilled them to smoky perfection. The magic, however, lay in the sauce—a creamy blend of full-fat Greek yogurt and freshly picked basil from her garden, a nod to the traditional flavors of Mediterranean cuisine.
As twilight painted the sky in hues of lavender and rose, Sophia invited her fellow gardeners to share in her creation, serving the Grilled Eggplant with a side of keto-friendly quinoa salad and a glass of chilled, herb-infused water. The dish was more than a meal; it was a celebration of the garden’s bounty, of community, and of the simple joy of creating something beautiful and delicious from the fruits of their labor.
The evening unfolded with stories and laughter, the Grilled Eggplant with Yogurt Sauce at the heart of it all. But as the night drew to a close and the garden lanterns cast a soft glow on the faces of her friends, Sophia realized that her dish had achieved something remarkable. It wasn’t just the flavors that lingered on their palates, but the sense of connection and well-being that came from sharing a meal that was thoughtfully prepared and lovingly served.
Ingredients
- 1 eggplant sliced into thick pieces lengthwise
- Extra virgin olive oil
- 1/2 tsp Pink Himalayan Salt
- 1/2 tsp black pepper
- 1/2 tsp onion powder
Yogurt Sauce
- 2 cup plain full fat greek yogurt
- fresh basil
Instructions
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Grease a grill pan and heat fully. Coat egg plant slices in olive oil by brushing it on. Season each side.
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Grill for 2-3 minutes each side or until fully cooked.
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Lay slices out on a serving platter and spoon the yogurt on. Garnish with yogurt sauce.
Recipe Notes
