Grilled Eggplant With Vinaigrette And Pecorino Cheese

Grilled Eggplant With Vinaigrette And Pecorino Cheese
Grilled Eggplant With Vinaigrette And Pecorino Cheese

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    medium eggplant cut lengthwise

  • into 1/8" slices

  • 1/4

    cup olive oil plus

  • 2

    tablespoons olive oil

  • 2

    tablespoons red wine vinegar

  • 1/4

    packet sugar substitute

  • 1

    garlic clove pressed

  • 1

    teaspoon chopped Italian (flat leaf) parsley

  • 1/4

    teaspoon dried oregano

  • 1/4

    teaspoon freshly-ground black pepper

  • 1

    pinch crushed red pepper flakes

  • 6

    ounces Pecorino cheese in one piece

Directions

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, 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. This recipe yields 6 servings. Carbohydrates: 6 grams Net Carbs: 4.5 grams Fiber: 1.5 grams Protein: 9.5 grams Fat: 21 grams Calories: 251

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