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Obesity Discussion · 06-26-07, 02:15 AM

BROILED EGGPLANT-TOMATO SALAD WITH SPICY SOUR CREAM DRESSING

Servings: 6
Prep time: 0:15:00
Bake/Cook time: 0:05:00

Calories: 99
Fat: 8 grams
Protein: 1 grams
Carbohydrates: 6 grams
Fiber: 2 grams
Net Carbs: 4 grams
3 Italian eggplants (about 4-6 ounces each)
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 garlic clove, pushed through a press
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 cup cherry tomatoes, halved
1/2 cup plus 2 tablespoons sour cream
1 garlic clove, pushed through a press
1 tablespoon finely chopped cilantro
1/2 teaspoon ground cumin
1/2 teaspoon salt
Cilantro sprigs for garnish
1. Heat broiler or grill. Cut eggplants lengthwise into 3 or 4
thin slices, leaving eggplants intact at stem end. Fan out
slices. In a small bowl, combine oil, lemon juice, garlic,
oregano, salt and pepper. Brush eggplants on both
sides with half the mixture. Grill or broil 3-4 minutes per
side until tender and slightly charred. Place on a serving
platter, surround with tomatoes. Drizzle with remaining
olive oil mixture. Cool eggplants to room temperature.
Make dressing: In a small bowl, combine sour cream,
yogurt, garlic, cilantro, cumin, lemon zest and salt; mix
well. Spoon some dressing over eggplants and
tomatoes and pass remainder. Garnish with cilantro sprigs.
Mediterranean ingredients and seasonings make this an ideal
summer side dish. If you can grill the eggplants over coals, this
salad will have even more flavor.

06-26-07, 02:15 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,815 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 - Broiled Eggplant-Tomato Salad with Spicy Sour Cream Dressing BROILED EGGPLANT-TOMATO SALAD WITH SPICY SOUR CREAM DRESSING Servings: 6 Prep time: 0:15:00 Bake/Cook time: 0:05:00 Calories: 99 Fat: 8 grams Protein: 1 grams Carbohydrates: 6 grams Fiber: 2 grams Net Carbs: 4 grams 3 Italian eggplants (about 4-6 ounces each) 3 tablespoons olive oil 2 tablespoons fresh lemon juice 1 garlic clove, pushed through a press 1/2 teaspoon dried oregano 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper 1 cup cherry tomatoes, halved 1/2 cup plus 2 tablespoons sour cream 1 garlic clove, pushed through a press 1 tablespoon finely chopped cilantro 1/2 teaspoon ground cumin 1/2 teaspoon salt Cilantro sprigs for garnish 1. Heat broiler or grill. Cut eggplants lengthwise into 3 or 4 thin slices, leaving eggplants intact at stem end. Fan out slices. In a small bowl, combine oil, lemon juice, garlic, oregano, salt and pepper. Brush eggplants on both sides with half the mixture. Grill or broil 3-4 minutes per side until tender and slightly charred. Place on a serving platter, surround with tomatoes. Drizzle with remaining olive oil mixture. Cool eggplants to room temperature. Make dressing: In a small bowl, combine sour cream, yogurt, garlic, cilantro, cumin, lemon zest and salt; mix well. Spoon some dressing over eggplants and tomatoes and pass remainder. Garnish with cilantro sprigs. Mediterranean ingredients and seasonings make this an ideal summer side dish. If you can grill the eggplants over coals, this salad will have even more flavor. Atkins - Broiled Eggplant-Tomato Salad with Spicy Sour Cream Dressing Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________