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Eggplant Salad

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Servings: 6
Prep Time: 2 hours
Marinate Time:
Cook Time: 12 minutes
Cool Time:
Total Time:
Nutritional Information Per Serving:
Net Carbs:
Fiber:
Protein:
Fat:
Calories:
3.7 grams
3.5 grams
1.5 grams
9.5 grams
112.5
5 Stars
Ingredients:
1 medium eggplant
1 medium tomato, seeded and chopped
1 small green bell pepper, chopped
1/2 small onion, finely chopped
1 garlic clove, pushed through a press
1/4 Cup extra virgin olive oil
2 Tablespoons red wine vinegar
2 Tablespoons chopped fresh parsley

Directions:
  1. Prick eggplant in several places with a fork. Broil or place directly over a gas flame on stovetop about 15 minutes, turning frequently, until skin is charred all over and eggplant is soft. Set aside until cool enough to handle. Peel skin. Place eggplant in a colander for 15 minutes to drain bitter juices.
  2. In a large bowl, mix tomato, pepper, onion, garlic, oil and vinegar. Finely chop eggplant pulp with a knife; add to bowl. Mix until thoroughly combined, season to taste with salt and pepper. Refrigerate at least 2 hours for flavors to blend. Sprinkle with parsley before serving.
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Disclaimer: Nothing contained on this Site is intended to provide health care advice. Should you have any health care-related questions, please call or see your physician or other health care provider. Consult your physician or health care provider before beginning the Atkins Diet as you would any other weight loss or weight maintenance program. The weight loss phases of the Atkins Diet should not be used by persons on dialysis or by pregnant or nursing women.