Atkins Cheese Recipes

Ingredients:

1 medium eggplant, cut lengthwise
into 1/8" slices
1/4 cup olive oil, plus
2 tbsp olive oil
2 tbsp red wine vinegar
1/4 packet sugar substitute
1 garlic clove, pressed
1 tsp chopped Italian (flat leaf) parsley
1/4 tsp dried oregano
1/4 tsp freshly-ground black pepper
1 pinch crushed red pepper flakes
6 oz Pecorino cheese, in one piece

Instructions:

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

Comments: Eggplant prepared this way will keep up to 4 days in the
refrigerator. Top with cheese just before serving.

Source:
"Atkins Cookbook at http://atkinscenter.com"
S(Formatted for MC6):
"06-21-2003 by Joe Comiskey - Mad's Recipe Emporium"

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Per Serving (excluding unknown items): 141 Calories; 14g Fat (83.7%
calories from fat); 1g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 3mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 2 1/2
Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

Servings: 6