Broiled Eggplant-Tomato Salad with Spicy Sour Cream Dressing
4.5g
Net Carbs
2.0g
Protein
11.2g
Fat
3.6g
Fiber
133
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 3/4 teaspoon Salt
- 10 tablespoons Sour Cream (Cultured)
- 3 tablespoons Extra Virgin Olive Oil
- 1/2 ounce Cilantro (Coriander)
- 1/8 teaspoon Black Pepper
- 1/2 teaspoon Cumin
- 2 tablespoons Fresh Lemon Juice
- 1 cup Cherry Tomato
- 1 teaspoon Lemon Zest
- 1/2 teaspoon leaf Oregano
- 1 eggplant, unpeeled (approx 1-1/4 lb) Eggplant
- 2 cloves Garlic
Directions:
- Heat broiler or grill.
- Cut eggplants lengthwise into 3 or 4 thin slices, leaving intact at stem end. Fan out slices.
- In a small bowl, combine oil, lemon juice, 1 clove of the pressed garlic, oregano, 1/2 teaspoon salt and pepper. Brush eggplants on both sides with half the mixture.
- Grill or broil 3-4 minutes per side until tender and slightly charred. Place 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, 2nd pressed clove of garlic, cilantro, cumin, lemon zest and 1/4 teaspoon salt; mix well. Spoon some dressing over eggplants and tomatoes. Reserve remaining dressing to pass when serving. Garnish with cilantro sprigs (if desired).
