Eggplant Salad Recipe | @Atkins
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Eggplant Salad Recipe

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Atkins Eggplant Salad
3.9g
Net Carbs
Prep Time: 120 Minutes
Style:American
Cook Time: 12 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
1.4g

Protein

9.3g

Fat

3.8g

Fiber

112.4cal

Calories

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INGREDIENTS

  • 1 eggplant, unpeeled (approx 1-1/4 lb) Eggplant
  • 1 medium whole (2-3/5" dia) Red Tomatoes
  • 1 medium (approx 2-3/4" long, 2-1/2" dia) Green Sweet Pepper
  • 0 1/2 small Onions
  • 0 1/2 tsp Garlic
  • 0 1/4 cup Extra Virgin Olive Oil
  • 2 tbsp Red Wine Vinegar
  • 2 tbsp 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. Dice the tomato, green pepper and onion then mince the garlic placing them into a large bowl with the oil and vinegar.
  3. 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.

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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