Completely Keto Eggplant Salad

Once upon a time, in a quaint little neighborhood, there lived a kind-hearted neighbor named Mrs. Thompson. Mrs. Thompson was known for her green thumb and her love for gardening, which she happily shared with her neighbors.

One sunny afternoon, Mrs. Thompson found herself with an abundance of eggplants from her flourishing garden. Not wanting them to go to waste, she decided to share her bounty with her neighbor, Mrs. Jenkins, who had always admired Mrs. Thompson’s gardening skills.

Mrs. Jenkins was delighted by the unexpected gift of fresh eggplants and immediately set to work in her kitchen, brainstorming ways to incorporate them into delicious dishes. Inspired by Mrs. Thompson’s generosity and her love for wholesome, keto-friendly recipes, Mrs. Jenkins decided to create a Completely Keto Eggplant Salad.

Using the ripe eggplants, along with some diced onions, tomatoes, garlic, and fresh basil from her own garden, Mrs. Jenkins crafted a vibrant and flavorful salad that celebrated the natural goodness of the ingredients. With a drizzle of olive oil and a sprinkle of black pepper, the salad came together beautifully, bursting with color and aroma.

When Mrs. Thompson tasted the Eggplant Salad, she was overjoyed by Mrs. Jenkins’ culinary creativity. Together, they shared a delightful meal, savoring each bite of the delicious salad and cherishing the bond of friendship that had inspired it.

And so, the Completely Keto Eggplant Salad became a cherished recipe in Mrs. Jenkins’ kitchen, a reminder of the simple joys of sharing and the magic that can happen when neighbors come together in kindness and camaraderie.

Completely Keto Eggplant Salad

Course: Salad

Cuisine: Mediterranean

Keyword: eggplant salad, keto eggplant salad

Prep Time: 30 minutes

Servings: 6 people

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Ingredients

• 2 large eggplants cut into slices
• 1/2 cup olive oil
• 1 onion diced
• 1 large tomato diced
• 4 cloves garlic
• 2 tsp black pepper
• 1/2 cup fresh basil

Instructions

1. Fry the eggplant in olive oil until it gets crunchy.

2. Cook the onion and garlic for a few minutes until it softens up.

3. Add the tomato and basil.

4. Cook on low for 10 minutes. Then add the eggplant and cook for another 10 minutes.

Recipe Notes