Broiled Eggplant-Tomato Salad with Spicy Sour Cream Dressing Recipe | @Atkins
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Broiled Eggplant-Tomato Salad with Spicy Sour Cream Dressing Recipe

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Atkins Broiled Eggplant-Tomato Salad with Spicy Sour Cream Dressing
4.5g
Net Carbs
Prep Time: 15 Minutes
Style:American
Cook Time: 5 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
2g

Protein

11.2g

Fat

3.6g

Fiber

133.4cal

Calories

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INGREDIENTS

  • 1 eggplant, unpeeled (approx 1-1/4 lb) Eggplant
  • 3 tablespoon Extra Virgin Olive Oil
  • 2 tbsp Fresh Lemon Juice
  • 2 clove Garlic
  • 0 1/2 tsp, leaves Oregano
  • 0 3/4 tsp Salt
  • 0 1/8 tsp Black Pepper
  • 1 cup Cherry Tomatoes
  • 10 tbsp Sour Cream (Cultured)
  • 0 1/2 oz Cilantro (Coriander)
  • 0 1/2 tsp Cumin
  • 1 tsp Lemon Zest

DIRECTIONS

  1. Heat broiler or grill.
  2. Cut eggplants lengthwise into 3 or 4 thin slices, leaving intact at stem end. Fan out slices.
  3. 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.
  4. 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.
  5. 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).

Cooking Tip

Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.

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