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Grilled Eggplant With Vinaigrette And Pecorino Cheese


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  • 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


Servings 6


Step 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, 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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