Cooking Index - Cooking Recipes & IdeasBroiled Eggplant-Tomato Salad With Spicy Sour Cream Dressing Recipe - Cooking Index

Broiled Eggplant-Tomato Salad With Spicy Sour Cream Dressing

Type: Vegetables
Courses: Salads
Serves: 6 people

Recipe Ingredients

3   Italian eggplants - (abt 4 to 6 oz ea)
3 tablespoons 45mlOlive oil
2 tablespoons 30mlFresh lemon juice
1   Garlic clove - pressed
1/2 teaspoon 2.5mlDried oregano
1/4 teaspoon 1.3mlSalt
1/8 teaspoon 0.6mlFreshly-ground black pepper
1 cup 62g / 2.2ozCherry tomatoes - halved
1/2 cup 118mlSour cream
2 tablespoons 30mlWhole milk yogurt
1   Garlic clove - pressed
1 tablespoon 15mlFinely-chopped cilantro
1/2 teaspoon 2.5mlGround cumin
1/2 teaspoon 2.5mlSalt
  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


"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."

Atkins Cookbook at


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