Broiled Eggplant-Tomato Salad With Spicy Sour Cream Dressing

Recipe Ingredients

3		Italian eggplants - (abt 4 to 6 oz ea)
3 tablespoons	45ml	Olive oil
2 tablespoons	30ml	Fresh lemon juice
1		Garlic clove - pressed
1/2 teaspoon	2.5ml	Dried oregano
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper
1 cup	62g / 2.2oz	Cherry tomatoes - halved
		Dressing
1/2 cup	118ml	Sour cream
2 tablespoons	30ml	Whole milk yogurt
1		Garlic clove - pressed
1 tablespoon	15ml	Finely-chopped cilantro
1/2 teaspoon	2.5ml	Ground cumin
1/2 teaspoon	2.5ml	Salt
		Cilantro sprigs - for garnish

Recipe Instructions

Heat broiler or grill. Cut eggplants lengthwise into 3 or 4 thin slices, leaving eggplants intact at stem end. Fan out slices.

In a small bowl, combine oil, lemon juice, garlic, oregano, salt and pepper. Brush eggplants on both sides with half the mixture. Grill or broil 3 to 4 minutes per side until tender and slightly charred.

Place eggplants on a serving platter, surround with tomatoes. Drizzle with remaining olive oil mixture. Cool eggplants to room temperature.

Make dressing: In a small bowl, combine sour cream, yogurt, garlic, cilantro, cumin, lemon zest and salt; mix well. Spoon some dressing over eggplants and tomatoes and pass remainder. Garnish with cilantro sprigs.

This recipe yields 6 servings.

Carbohydrates: 6.5 grams

Net Carbs: 4.5 grams

Fiber: 2 grams

Protein: 1.5 grams

Fat: 8 grams

Calories: 99

Description:

"Mediterranean ingredients and seasonings make this an ideal summer side dish. If you can grill the eggplants over coals, this salad will have even more flavor."

Source:
Atkins Cookbook at http://atkinscenter.com

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