Low Carb Grilled Eggplant with Tomato and Pesto Vinaigrette

When you plan to make a healthy and good meal you want to incorporate a nice side dish of veggies. But I am not talking about any kind of vegetable, I am incoorporating a very good vegetable and one of my favorites for being extra healthy and low calorie. Eggplant is a wonderful healthy veggie, with high amounts of antioxidants derived from phytonutrients such as nasanin and flavonoids. It’s also full packed with vitamins and minerals like vitamin C, Vitamin K, Vitamin B6, thiamin magnesium, phosphorous, copper, folic acid, potassium and manganese. You can find a very good source of all of these healthy benefits, as well as the dietary fiber, and nutritional benefit and a low 35 calorie per cup.

There are many benefits of eating eggplants and it is said to help boost energy and strength. This healthy vegetable goes great with meats, as a side dish, on a stir fry with other veggies and even as the main plate like sometimes I like to make eggplant lasagna. Besides being a mouth watering addition to just about any meal, eggplant boasts several health benefits, it’s fat free, contains antioxidants, and nutrients essential for metabolism. You should include eggplant as part of your balanced diet because I can help you stay heathy and loose weight.

The coolest part about eating eggplant is the important vitamins and minerals. For example 1 cup of eggplant that is cooked or grilled supplies 6 percent of our recommended daily vitamin b-6 and thiamin, that is huge! Both of these vitamins aid in metabolizing foods we eat and convert into energy. Vitamin b-6 helps synthesize serotonin, which is so important to regulate our sleep and mood. There are contests ways this nutrient healthy vegetable is excellent for our health and you will find it extra tasty and satisfying when cooking this recipe.

This easy and simple recipe only takes 10 minutes to put together from beginning to end and it has incredible health benefits. You start by warming up your grill or grill pan in medium heat, next cut the eggplants into one inch thick, brush with olive oil and grill the eggplant slices. These grilled eggplant veggies are so fragrant and delicious. After you grill them place them in a platter and add tomatoes, drizzle of pesto and fresh feta cheese. Serve as a side vegetable or as a vegetable starter. Its so good on it’s own and also to accompany your meal. Enjoy!

Low Carb Grilled Eggplant with Tomato and Pesto Vinaigrette

Ingredients:

2 eggplants (1lb each) sliced 1 inch thick

4 Tbsp Extra virgin olive oil

Kosher salt

Fresh ground pepper

1 lemon, tested and juiced

2 tsp red wine vinegar

1 clove garlic, grated

1 Tbsp chopped fresh parsley, plus more for garnish

1 tomato, diced

1/4 c. feta cheese

1/4 c. pesto

Directions:

Wash and dry the eggplants. Slice the eggplants in 1 inch thick and brush the eggplant slices with 2 tbsp olive oil. Next season with salt and pepper, set aside. Prepare the grill for medium-high heat. Next, grill the eggplants for 5 minutes or less on each side. Just make sure each side has char marks and is tender. Transfer to a plate and set aside. In a bowl, combine 2 tbsp olive oil,  lemon zest, lemon juice, vinegar, garlic, parley, and tomato. Season with a pinch f salt and pepper. Top eggplant with the tomato mixture. Sprinkle the feta cheese and spoon the pesto dressing over the dish. Serve cold or warm right out of the grill.

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Low Carb Grilled Eggplant with Tomato and Pesto Vinaigrette
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