Eggplant Salad
3.9g
Net Carbs
1.4g
Protein
9.3g
Fat
3.8g
Fiber
112
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 1 medium whole (2-3/5" diameter) Red Tomato
- 1/2 small Onion
- 1/2 teaspoon Garlic
- 1/4 cup Extra Virgin Olive Oil
- 1 eggplant, unpeeled (approx 1-1/4 lb) Eggplant
- 1 medium (approx 2-3/4" long, 2-1/2" diameter) Green Sweet Pepper
- 2 tablespoons Parsley
- 2 tablespoons Red Wine Vinegar
Directions:
- 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.
- Dice the tomato, green pepper and onion then mince the garlic placing them into a large bowl with the 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.
