Try this Grilled Eggplant with Pecorino Cheese recipe, or contribute your own.
Suggest a better description1.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.
2.Combine remaining 4 tablespoons olive oil, vinegar, sugar substitute, garlic, parsley, oregano, black, and red pepper and a pinch of salt. Drizzle over eggplant slices.
3.With a vegetable peeler, shave slices of Romano cheese over eggplant.
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Serving Size: 1 Serving (48g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 131 | ||
Calories from Fat: 122 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.6g | 18 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 98.8mg | 3 % | |
Potassium 69.5mg | 2 % | |
Total Carbohydrate 2.1g | 1 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 1.5g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 131
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