Recipes

Grilled Eggplant with Vinaigrette and Pecorino Cheese Recipe

Atkins Grilled Eggplant with Vinaigrette and Pecorino Cheese
3.3g
Net Carbs
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

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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

  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 (minced), 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.

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

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