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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

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