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Obesity Discussion · 04-21-07, 01:37 AM

EGGPLANT SALAD

Servings: 6
Prep time: 0:10:00
Bake/Cook time: 0:15:00

Calories: 111
Fat: 9 grams
Protein: 1 grams
Carbohydrates: 7 grams
Fiber: 2 grams
Net Carbs: 5 grams
1 medium eggplant
1 medium tomato, seeded and chopped
1 small green bell pepper, chopped
1/2 small onion, finely chopped
1 garlic clove, pushed through a press
1/4 cup olive oil
2 tablespoons red wine vinegar
salt and pepper
2 tablespoons chopped fresh parsley
1. 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. In a large bowl, mix
tomato, pepper, onion, garlic, 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.
Eggplant is a very versatile vegetable. Here, we broil it for a
smoky flavor, which is balanced by the piquant tastes of vinegar
and garlic.

04-21-07, 01:37 AM	#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 - Eggplant Salad EGGPLANT SALAD Servings: 6 Prep time: 0:10:00 Bake/Cook time: 0:15:00 Calories: 111 Fat: 9 grams Protein: 1 grams Carbohydrates: 7 grams Fiber: 2 grams Net Carbs: 5 grams 1 medium eggplant 1 medium tomato, seeded and chopped 1 small green bell pepper, chopped 1/2 small onion, finely chopped 1 garlic clove, pushed through a press 1/4 cup olive oil 2 tablespoons red wine vinegar salt and pepper 2 tablespoons chopped fresh parsley 1. 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. In a large bowl, mix tomato, pepper, onion, garlic, 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. Eggplant is a very versatile vegetable. Here, we broil it for a smoky flavor, which is balanced by the piquant tastes of vinegar and garlic. Atkins - Eggplant Salad Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________