3.7g
Net Carbs
Prep Time: 12 Minutes
Style: American
Cook Time: 120 Minutes
Phase: Phase 1

1.3g

Protein

9.6g

Fat

4g

Fiber

113g

Calories

How are Net Carbs Calculated?

INGREDIENTS

  • 1 Each medium eggplant
  • 1 Each medium tomato, seeded and chopped
  • 1 Each small green bell pepper, chopped
  • 1/2 Each small onion, finely chopped
  • 1 Each garlic clove, pushed through a press
  • 1/4 Cup extra virgin olive oil
  • 2 Tablespoon red wine vinegar
  • 2 Tablespoon 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.

How to Calculate Net Carbs

In order to calculate Net Carbs of any whole food item, it's a simple calculation based off the Nutrition Facts panel:

Total Carbohydrates - (Minus) Dietary Fiber = (Equals) Net Carbs

For low carb products sweetened with sugar alcohols (ie: glycerin, maltitol, etc), refer to the Nutrition Facts panel of the product:

Total Carbohydrates - (Minus) Dietary Fiber - (Minus) Sugar alcohol = Net carbs

This reflects the fact that Dietary Fiber doesn't impact blood sugar levels. Sugar alcohols also have a negligible impact on blood sugar, they too are subtracted from total carbs to yield the Net Carb count.

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