Keto Santorini experience can and should be prepared in any Ketonian home. Now, I know that original Santorini white eggplants and cherry tomatoes are not exported to all the countries around the globe. In some countries, you can find them if you search for the places Greek restaurants supply their ingredients from. But, of course, this is only for the biggest foodies and Hellenophiles.
For the rest of Ketonians, I will assemble the recipe for this nutritious summer Keto Santorini fairytale on a plate with the substitute ingredients. The point is, have the idea and work around the ingredients you can find in your location.
If the purple eggplants are the only variety available to you, then you know that you have to keep them in salt for an hour to remove the bitterness. After that, you will rinse them, dry them and grill them on a dry grilling pan.
Why are the white eggplants so special?
They call it the apple of love! It’s actually the only variety of eggplant that doesn’t have a typical bitter and hot aftertaste. In fact, they are the only ones you don’t have to soak in salt and rinse to remove the heavy bitterness.
This exceptionally palatable eggplant maybe looks like some alien fruit is the reason for foodies to choose Santorini as their destination in Greece. Thanks to the volcanic soil and a quite hot climate, the eggplants in Santorini are enormous in size and taste sweet. They also don’t have almost any seeds and will not absorb oil or fat used for cooking.
Can they grow out of Santorini?
As with all plants, an experienced gardener will grow just about anything in any part of the planet. If you would like to try that, I have a link for you. But have in mind, Santorini soil is unique and I am quite sure it’s from another planet. It’s so fertile that everything grown there tastes triple times more intensive!
What about Keto Santorini cherry tomatoes?
On Santorini, they are used to prepare marmalade and sweet treats. And guess what, oldest known recipes don’t include adding sugar! There’s simply no need because these small balls taste so sweet on their own: Of course, since we are Ketonians, we will keep them in a really low number. I used 4 beautiful Santorini cherry tomatoes and They brought so much flavour to this plate!
Always use REAL FETA
Not long ago, on Twitter, we saw a well known Keto nutritionist using fake Feta product as an example of a healthy salad. We quickly checked the ingredients and found corn starch, guar gum and other industrial stabilisers. On this occasion, we really want to kindly recommend you to avoid fake Feta products!
But, we do have exciting news! If you want to taste real authentic Greek feta (which is the nutrient-richest and healthiest cheese on this planet) then check out our Keto food section in our web-shop. It’s imported from Greece and available for delivery in the USA and Canada. If you are a European Ketonian, then you most probably can find real feta imported from Greece in better-equipped stores.
When it’s hot, we just want quick Keto solutions!
This is so right! That’s why this platter can be ready in less than 5 minutes if you happen to have a good grill pan. Just follow the recipe and you will stay impressed with the flavours and energy this dish provides. Of course, would be even better if you added some extra protein and omega-3s in a form of smoked salmon, sardines or perhaps mussels. 😉
Keto Santorini experience plateCourse: Main courseCuisine: Keto Mediterranean, GreekDifficulty: Easy
1 small white eggplant (If you can’t find it, use other variety but have in mind that they might be slightly bitter)
30g (1 oz) feta cheese (goat and sheep, original Feta)
1 goose egg (You can use extra large hen egg)
4 cherry tomatoes (we used variety from Santorini)
20g (0,7 oz) aged hard goat cheese (we used homemade from Crete)
3 tbsp olive oil (We used Oil from Peloponnese)
1 tbsp butter (we used goat and sheep butter from Epirus)
1/2 tsp black, red and white papper mixture, freshly grated
2 branches fresh parsley
1/2 tsp rosemary infused vinegar (You can make this at home, see the photo)
- Wash and dry the white eggplant. Slice it and make 1 cm (0,39 inch) thick slicsec.
- Preheat the non stick pan (preferably grill pan) and grill the eggplant slices for 1 minutes from each side.
- Now add goat butter and let them saute in it for 1 minute. Remove them from the pan and place them on a wide plate.
- Fry 1 extra large egg (we used goose egg) sunny-side-up in the same butter. Whwen it’s ready, place it on the wooden cutting board. Using a glass cut out a perfect circle. Place it in the middle of your plate.
- Slice the cherry tomatoes and place them around the egg.
- Crumble the Feta and sprinkle it over eggplants.
- Mix olive oil with vinegar and sprinkle all over the eggplants, egg and tomatoes.
- Season with black, red, and white pepper mixture, directly from a mill.
- Chop a few leaves of fresh parsley in sprinkle over the plate. Then decorate with bay leaves and whole parsley branches.
- Add hard aged goat cheese cubes in the end.
- You can serve it immediately or keep it in the refrigerator covered with plastic foil. This plate is especially refreshing if served cold.
- Rosemary infused vinegar can be made with your favourite vinegar and a branch of fresh rosemary. Give it at least a week in cool dark place for perfect infusion. You can also add a drop or too of edible rosemary oil.
- If you cannot find white eggplants, you need to cover the violet eggplant in salt and leave it in the refrigerator for an hour. Then rinse it, dry it well and proceed with grilling. Have in mind, violet eggplant does soak the oil or cooking fat, so you might add more butter.
- If you cannot find Santoriny variety of cherry tomatoes, use any kind but never exceed 4 pieces due to high fructose content. Remember, both tomatoes and eggplants are fruits!
- Press this link to see Goat butter we used
- Press this link to see Olive Oil we used
- If you cannot find homemade aged goat cheese, we recommend using this brand