Grilled Eggplant With Vinaigrette And Pecorino Cheese

Recipe Ingredients

1 teaspoon	5ml	Eggplant - cut lengthwise (medium)
		Into 1/8" slices
1/4 cup	59ml	Olive oil - plus
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Red wine vinegar
1/4		Sugar substitute
1		Garlic clove - pressed
1 teaspoon	5ml	Chopped Italian (flat leaf) parsley
1/4 teaspoon	1.3ml	Dried oregano
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1		Crushed red pepper flakes
6 oz	170g	Pecorino cheese - in one piece

Recipe Instructions

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 1/4 cup oil, vinegar, sugar substitute, garlic, parsley, oregano, black, and red pepper and a pinch of salt. Drizzle over eggplant slices.

With a vegetable peeler, shave slices of pecorino cheese over eggplant.

This recipe yields 6 servings.

Carbohydrates: 6 grams

Net Carbs: 4.5 grams

Fiber: 1.5 grams

Protein: 9.5 grams

Fat: 21 grams

Calories: 251

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

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