Grilled Eggplant with Vinaigrette and Pecorino Cheese Recipe
![Atkins Grilled Eggplant with Vinaigrette and Pecorino Cheese](https://bucketeer-2ef062fa-a667-495f-9b8b-7d2ef5a7590d.s3.us-east-1.amazonaws.com/7a6b04b43ca2bf7bb2f5e17b33550513_d3c4c83b-913f-4efe-bb17-a1acbed86718.png)
3.3g
Net Carbs
Net Carbs
Prep Time: 50 Minutes
Style:Italian
Cook Time: 10 Minutes
Phase: Phase 1
Difficulty: Moderate
Style:Italian
Cook Time: 10 Minutes
Phase: Phase 1
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
10g
Protein
21.3g
Fat
3.2g
Fiber
252cal
Calories
![calculator](https://www.atkins.com/wp-content/themes/atkins_theme/assets/images/calc.png)
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
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1 eggplant, unpeeled (approx 1-1/4 lb) Eggplant
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6 tablespoon Extra Virgin Olive Oil
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2 tbsp Red Wine Vinegar
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0 1/2 teaspoon Sucralose Based Sweetener (Sugar Substitute)
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0 1/2 tsp Garlic
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0 1/3 tbsp Parsley
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0 1/4 tsp, leaves Oregano
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0 1/4 tsp Black Pepper
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0 1/8 tsp Crushed Red Pepper Flakes
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6 oz Romano Cheese
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.
Cooking Tip
Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.