Grilled Smoky Eggplant Salad - 6g Carbs, 3g Fiber
From: Eating Well Magazine July/August 2007
NUTRITION PROFILE:
Low Calorie | Low Carb | Low Sodium | Low Cholesterol |
Diabetes Appropriate
The mellow grilled eggplant melds perfectly with the smoked paprika
and tart sherry vinegar that define the flavor of the dressing in
this decidedly Spanish salad. Curls of mild Manchego complete the
Spanish theme. If you can't find smoked paprika, substitute Hungarian paprika—the grilled eggplant brings some smoke to the salad on its own.
Servings: 6
ACTIVE TIME: 45 minutes
TOTAL TIME: 45 minutes
EASE OF PREPARATION: Easy
2 small eggplants (about 1 lb total)
3/4 tsp kosher salt, divided
Olive oil cooking spray
1/4 cup extra-virgin olive oil
1 Tbsp sherry vinegar
1 small plum tomato, diced
1 small clove garlic, chopped
1 1/2 teaspoons smoked paprika (see Note)
3 cups mixed baby salad greens
2 oz Manchego cheese, cut into thin curls with a vegetable peeler (see Note)
1. Preheat grill to medium.
2. Cut stripes in each eggplant's peel by running a vegetable peeler
down the length of it and repeating at about 1-inch intervals. Slice
the eggplants into rounds 1/3 to 1/2 inch thick. Lay them on a baking
sheet and sprinkle lightly with 1/2 teaspoon salt. Let stand for about 5 minutes.
3. Blot the eggplant slices with paper towels and lightly coat both
sides with olive oil cooking spray. Grill the eggplant, flipping
halfway through, until soft and browned on both sides, 9 to 11 minutes total.
4. Puree oil, vinegar, tomato, garlic, paprika and the remaining
1/4 teaspoon salt in a blender until well combined.
5. Toss salad greens with half the vinaigrette in a medium bowl.
Arrange the eggplant slices on 6 salad plates. Drizzle with the
remaining vinaigrette. Place the salad greens over and between
the eggplant slices, then scatter the cheese curls on top of
each salad. Serve warm or at room temperature.
Servings: 6
Nutrition per Serving:
141 Calories, 12g Fat, 3g Sat, 7g Mono, 7mg Cholesterol, 3g Protein,
6g Carbs, 3g Fiber, 280mg Sodium, 287mg Potassium
Nutrition bonus: Vitamin A (25% daily value), Vitamin C (15% dv)
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 2 fat
TIP: Note:
To experience the full flavor of this salad, it's worth seeking out
the two signature Spanish ingredients: mild- flavored, smooth
sheep-milk Manchego cheese and smoked paprika. If you can't find
them, substitute Parmigiano-Reggiano and Hungarian paprika.
MAKE AHEAD TIP:
Prepare eggplant and vinaigrette (Steps 1-4), cover and
refrigerate separately for up to 1 day. Bring to room
temperature before serving.
Change settings via the Web (Yahoo! ID required)
Change settings via email: Switch delivery to Daily Digest | Switch format to Traditional
Visit Your Group | Yahoo! Groups Terms of Use | Unsubscribe
No comments:
Post a Comment