Grilled Eggplant with Vinaigrette and Pecorino Cheese
Recipe from
Atkins - Phase 1
This Recipe is appropriate for ALL 4 Phases of the Atkins Diet. Join Atkins today to sign up for your Free Quick-Start Kit including 3 Atkins Bars and gain access to Free Tools and Community, as well as over 1,500 other Free Atkins-friendly Recipes.
Servings:
6
Prep Time:
50 mins
Total Time:
1 hr
Ingredients
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1whole eggplant, cut lengthwise into 1/8-inch slicessee savings
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6 Tablespoonsextra virgin olive oilsee savings
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2 Tablespoonsred wine vinegarsee savings
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1/2 Teaspoongranular sugar substitute (sucralose)see savings
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1garlic clove, pushed through a presssee savings
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1 Teaspoonchopped fresh parsleysee savings
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1/4 Teaspoonoreganosee savings
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1/4 Teaspoonpeppersee savings
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1/8 Teaspooncrushed red pepper flakessee savings
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6 Ounce-weightsPecorino Romano cheesesee savings
Directions
1.
Sprinkle eggplant with salt and place in a colander for 15 minutes to drain bitter juices. Rinse and pat dry with paper towels. Brush slices with 2 tablespoons olive oil. Grill or broil 3 minutes per side, until very lightly charred. Arrange slices in a circular pattern on a platter.
2.
Combine remaining 4 tablespoons olive oil, vinegar, sugar substitute, garlic, parsley, oregano, black, and red pepper and a pinch of salt. Drizzle over eggplant slices.
3.
With a vegetable peeler, shave slices of Romano cheese over eggplant.
Nutrition information
Per serving: Net Carbs: 3 grams, Fiber: 3.1 grams, Protein: 9.0 grams, Fat: 22.2 grams, Calories: 244.
Percent Daily Values are based on a 2,000 calorie diet
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