Grilled Eggplant with Vinaigrette and Pecorino Cheese
3.3g
Net Carbs
10.0g
Protein
21.3g
Fat
3.2g
Fiber
251
Calories
Ingredients:
- 1/4 teaspoon Black Pepper
- 6 tablespoons Extra Virgin Olive Oil
- 1/2 teaspoon Sucralose Based Sweetener (Sugar Substitute)
- 1/8 teaspoon Crushed Red Pepper Flakes
- 1/4 teaspoon leaf Oregano
- 2 tablespoons Red Wine Vinegar
- 6 ounces Romano Cheese
- 1 eggplant, unpeeled (approx 1-1/4 lb) Eggplant
- 1/2 teaspoon Garlic
- 1/3 tablespoon Parsley
Directions:
- Sprinkle eggplant with salt and place in a colander for 15 minutes to drain bitter juices. Rinse and pat dry with paper towels. Brush slices with 2 tablespoons olive oil. Grill or broil 3 minutes per side, until very lightly charred. Arrange slices in a circular pattern on a platter.
- Combine remaining 4 tablespoons olive oil, vinegar, sugar substitute, garlic (minced), parsley, oregano, black, and red pepper and a pinch of salt. Drizzle over eggplant slices.
- With a vegetable peeler, shave slices of Romano cheese over eggplant.
