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!
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
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- 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
- 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
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