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Obesity Discussion · 04-05-07, 07:11 PM

GRILLED EGGPLANT WITH VINAIGRETTE AND PECORINO CHEESE

Servings: 6
Prep time: 0:50:00
Bake/Cook time: 0:10:00

Calories: 251
Fat: 21 grams
Protein: 9 grams
Carbohydrates: 6 grams
Fiber: 1 grams
Net Carbs: 4 grams
1 medium eggplant, cut lengthwise in 1/8" slices
1/4 cup plus 2 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 teaspoon granular sugar substitute
1 garlic clove, pushed through a press
1 teaspoon chopped Italian (flat leaf) parsley
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
pinch of crushed red pepper flakes
black pepper
6 ounces Pecorino cheese, in one piece
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. Combine
remaining 1/4 cup oil 4 tablespoons olive oil, vinegar,
sugar substitute, garlic, parsley, oregano, black, and red
pepper and a pinch of salt. Drizzle over eggplant slices.
With a vegetable peeler, shave slices of pecorino
cheese over eggplant.
Eggplant prepared this way will keep up to 4 days in the
refrigerator. Top with cheese just before serving.

04-05-07, 07:11 PM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,960 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Grilled Eggplant with Vinaigrette and Pecorino Cheese GRILLED EGGPLANT WITH VINAIGRETTE AND PECORINO CHEESE Servings: 6 Prep time: 0:50:00 Bake/Cook time: 0:10:00 Calories: 251 Fat: 21 grams Protein: 9 grams Carbohydrates: 6 grams Fiber: 1 grams Net Carbs: 4 grams 1 medium eggplant, cut lengthwise in 1/8" slices 1/4 cup plus 2 tablespoons olive oil 2 tablespoons red wine vinegar 1/2 teaspoon granular sugar substitute 1 garlic clove, pushed through a press 1 teaspoon chopped Italian (flat leaf) parsley 1/4 teaspoon dried oregano 1/4 teaspoon black pepper pinch of crushed red pepper flakes black pepper 6 ounces Pecorino cheese, in one piece 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. Combine remaining 1/4 cup oil 4 tablespoons olive oil, vinegar, sugar substitute, garlic, parsley, oregano, black, and red pepper and a pinch of salt. Drizzle over eggplant slices. With a vegetable peeler, shave slices of pecorino cheese over eggplant. Eggplant prepared this way will keep up to 4 days in the refrigerator. Top with cheese just before serving. Atkins - Grilled Eggplant with Vinaigrette and Pecorino Cheese Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________