NY2ATL's LOW CARB RECIPES
Broiled Eggplant and Tomato Salad
Broiled Eggplant and Tomato Salad
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
Dressing
1/2 cup plus 2 tablespoons light sour cream or plain yogurt
1 garlic clove, pushed through a press
1 tablespoon finely chopped cilantro
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 tsp lemon zest
Cilantro sprigs
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, garlic, cilantro, cumin, lemon zest and salt; mix well. Spoon dressing over eggplants and tomatoes. Garnish with fresh cilantro sprigs.
Ingredients:
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
Dressing
1/2 cup plus 2 tablespoons light sour cream or plain yogurt
1 garlic clove, pushed through a press
1 tablespoon finely chopped cilantro
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 tsp lemon zest
Cilantro sprigs
Directions:
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, garlic, cilantro, cumin, lemon zest and salt; mix well. Spoon dressing over eggplants and tomatoes. Garnish with fresh cilantro sprigs.
