Macedonian Salad, a low carb vegetarian dish that makes a perfect lunch on a low carb diet. Full of roasted eggplant, fresh vegetables, a flavorful dressing and tasty olives, it delivers a vegetarian punch on a low carb diet. Perfect for a side salad for dinner or a lunch time main dish, this salad offers a fresh spin on the low carb or keto diet.
Low Carb Vegetarian
Is so dang hard! I feel like the push to eat so much meat on the low carb diet feels like too much sometimes. So I’m always on the lookout for something I can make that’s vegetarian AND low-carb. This Macedonian Salad comes from The Moosewood Cookbook. Today I’m sharing my version of that recipe with you. I made it a little simpler but it’s just as good.
I love to read old cookbooks and Molly Katzen’s Moosewood is right up there at the top of the list. I like the recipes, they’re funky old 70s hippie food, but the drawings, doodles, and assorted artwork make the book a pleasure to page through. Don’t get me wrong though the cookbook may be old, the recipes are delicious and some are true staples of a vegetarian lifestyle. There’s only one problem with it though, it’s carb heavy so imagine my surprise at finding something I could make in it!
Eggplant seems to be on sale during the winter months. They’re plentiful so this is the time to grab one and make a delicious marinated salad. I would suggest roasting the eggplant the day before you plan to eat the salad so it has time to marinate. Maybe you could throw it in with something else you’re already having for dinner so you don’t have to heat up the oven one more time? Just a thought, I hate to spend more on electricity than I have to.
- 1 eggplant cubed--about 1 inch squares
- water for soaking
- 2 TBSP salt
- 4 TBSP olive oil divided
- 1 1/2 teaspoons white wine vinegar
- 1/2 teaspoon garlic granules OR one clove of garlic minced
- 1 teaspoon dry thyme or fresh will work
- pinch salt
- pinch pepper
- 1/4 cup parsley
- 1/2 cup green olives
- 1/2 sweet bell pepper diced
- 1 ripe tomato diced
- 1/2 cup feta crumbles *optional* tastes best WITH cheese but can be made without
- preheat the oven to 350˚
- mix the water and the salt in a large bowl
- add the eggplant to the bowl and soak for 15-20 minutes, this will help remove the bitterness of the eggplant
- drain, rinse and pat dry
- toss with a TBSP of oil
- roast on a shallow pan for 20-25 minutes
- when a knife slips easily in to the eggplant it is done
- meanwhile mix up the dressing ingredients, in a jar combine the remaining oil, vinegar, garlic, thyme, salt, pepper and parsley, and shake well
- when the eggplant is done scrape it into a bowl and pour the dressing over it
- stir to combine(resist eating now!! so good)
- refrigerate at least 4 hours overnight would be awesome too
- an hour before serving toss together with the sweet pepper, olives, and tomatoes
- let it rest for an hour before serving, toss with feta before serving (if using)