Grilled Eggplant with Vinaigrette and Pecorino Cheese Recipe

Name: Grilled Eggplant with Vinaigrette and Pecorino Cheese
Prep time: 50M
Cook time: 10 min
Total time: 60 min
Yield: 6
Ingredients: 1 Eggplant; 6 Extra Virgin Olive Oil; 2 Red Wine Vinegar; 0.5 Sucralose Based Sweetener (Sugar Substitute); 0.5 Garlic; 0.33 Parsley; 0.25 Oregano; 0.25 Black Pepper; 0.13 Crushed Red Pepper Flakes; 6 Romano Cheese

3.3g
Net Atkins Count ^TM

Prep Time: 50 Minutes
Style:Italian
Cook Time: 10 Minutes
Phase: Phase 1
Difficulty: Moderate

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

10g

Protein

21.3g

Fat

3.2g

Fiber

252cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

1 eggplant, unpeeled (approx 1-1/4 lb) Eggplant
6 tablespoon Extra Virgin Olive Oil
2 tbsp Red Wine Vinegar
0 1/2 teaspoon Sucralose Based Sweetener (Sugar Substitute)
0 1/2 tsp Garlic
0 1/3 tbsp Parsley
0 1/4 tsp, leaves Oregano
0 1/4 tsp Black Pepper
0 1/8 tsp Crushed Red Pepper Flakes
6 oz Romano Cheese

DIRECTIONS

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.
Combine remaining 4 tablespoons olive oil, vinegar, sugar substitute, garlic (minced), parsley, oregano, black, and red pepper and a pinch of salt. Drizzle over eggplant slices.
With a vegetable peeler, shave slices of Romano cheese over eggplant.

Cooking Tip

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