Gluten Free Diary Free Nut Free Egg Free Low Carb Vegan Vegetarian Paleo Keto

This sugar free eggplant agrodolce is a low carb version of an Italian dish. Grilled strips of eggplant and zucchini make a great summer low carb vegan salad.

Agrodolce is an Italian sweet and sour dressing, which is flavoured with herbs and garlic. The combination of fresh mint and parsley give this dish a refreshing taste, as well as looking appetizing!

How to make eggplant agrodolce

This is a great dish for the barbecue but equally as delicious cooked indoors on a griddle pan.

The dressing can be prepared ahead leaving you just to cook the vegetables, then toss them in the sauce whilst you chat to guests. Nothing like a bit of effortless showmanship to get the guests hungry!

Making this low carb eggplant recipe is as simple as grilling the vegetables and tossing them in a sweet sour dressing. Add fresh herbs and you are ready to eat!

Recipe Tips

You could try this dish with peppers or cherry tomatoes on the vine too. Just cook and slather in the sauce and herbs.

A sprinkling of feta or goats cheese would be a nice addition to the salad.

If you are a lover of garlic you may want to pop another clove in too.

More low carb salads to enjoy

Grilled Zucchini Salad with Feta

Green Bean Tomato Feta Salad

Grilled Fennel Salad with Halloumi

Grilled Chayote Zucchini Salad

Avocado Coleslaw

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Eggplant Agrodolce

Strips of grilled eggplant and zucchini are served in a garlic herb dressing for a simple vegan salad packed with flavour.

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Prep Time 10

Cook Time 15

Total Time 25

Course Salad

Cuisine Vegan

Servings servings

Calories 50 kcal

Ingredients

2 eggplants

4 zucchini
2 cloves garlic peeled and sliced
1 tablespoon Erythritol or other low carb sweetener

4 tablespoons red wine vinegar
2 tablespoons fresh mint chopped
2 tablespoons fresh flat leafed parsley chopped

½ teaspoon salt
½ teaspoon black pepper

Instructions

Trim the ends of the eggplants and zucchini, then cut into 1cm thick slices lengthways.

Brush both sides of the slices with half of the olive oil. Season with the salt and pepper.
Fire up the BBQ or a griddle pan and cook the eggplant and zucchini, turning once until they are golden on each side.
Place the slices in a serving dish.

Heat the remaining olive oil in a small pan and add the garlic. Fry until it is golden.
Add the erthyritol and red wine vinegar, bring to the boil, then pour over the vegetables
Scatter the mint and parsley over the vegetables.

Serve at warm or at room temperature

Notes

Makes 6 servings

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

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