Strips of grilled eggplant and zucchini are served in a garlic herb dressing for a simple vegan salad packed with flavour.
Servings: 6 servings
- 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
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.
Serving: 1serving | Calories: 50kcal | Carbohydrates: 11g | Protein: 2g | Fat: 1g | Fiber: 5g