Low-Carb Grilled Harissa Eggplant

This simple keto side dish only calls for a handful of ingredients. It’s easy to prepare yet delicious and so good for you. Both Tahini Dressing and eggplants (aubergines) are packed with antioxidants to protect against oxidative stress. It’s simply the perfect antioxidant combo!

These grilled eggplants are a tasty Mediterranean keto side dish to serve with fish, lamb chops or steak. If you follow a vegetarian or a vegan keto diet, you could serve these as a main dish or a light keto dinner although you may need to double the serving size.

Those of you who follow my blog know that I’ve always been a huge fan of the Mediterranean style keto diet, partially due to the fact that my partner is Greek, and partially because I’ve always loved Mediterranean cooking. (You can judge by the number of Greek, Spanish, Italian and Moroccan inspired meals on my blog and in our keto app!)

If you wonder what a typical Mediterranean keto diet looks like, we eat lots of fatty fish and seafood at least twice or three times a week, and always try to find a way to get more omega 3 fats into our diet. I also use quality extra virgin olive oil in most meals and often combine it with fresh vegetables to get the most of all those fat soluble vitamins found in vegetables. Making a Classic Greek Salad is a great way to do that!

This Grilled Harissa Eggplant is the prefect example of the type of recipes found in my new cookbook, The New Mediterranean Diet Cookbook which I created together with three more authors. Go check it out, it will be out in March 2021! And when you preorder or pre/order my book, don’t forget to claim your free bonus gift which I created specifically for the Net Mediterranean Diet Cookbook.

Nutritional values (per serving, ¹/₂ eggplant, served as side)

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