Harlan Kilstein's Completely Keto Eggplant Salad
- 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
Fry the eggplant in olive oil until it gets crunchy.
Cook the onion and garlic for a few minutes until it softens up.
Add the tomato and basil.
Cook on low for 10 minutes. Then add the eggplant and cook for another 10 minutes.