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Grilled Eggplant with Vinaigrette and Pecorino Cheese Recipe


Atkins Grilled Eggplant with Vinaigrette and Pecorino Cheese
3.3g
Net Carbs
Prep Time: 50 Minutes
Style:Italian
Cook Time: 10 Minutes
Phase: Phase 1
Difficulty: Easy
* 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

252kcal

Calories

calculator How to Calculate Atkins Net Carbs

INGREDIENTS

  • 1 eggplant, unpeeled (approx 1-1/4 lb) Eggplant
  • 6 tablespoon Extra Virgin Olive Oil
  • 2 tbsp Red Wine Vinegar
  • 1/2 teaspoon Sucralose Based Sweetener (Sugar Substitute)
  • 1/2 tsp Garlic
  • 1/3 tbsp Parsley
  • 1/4 tsp, leaves Oregano
  • 1/4 tsp Black Pepper
  • 1/8 tsp Crushed Red Pepper Flakes
  • 6 oz Romano Cheese

DIRECTIONS

  1. 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.
  2. 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.
  3. 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.

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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