Low Carb Recipe Ideas
This attractive, fresh tasting salad is a feast for the eyes as much as the palate, and makes a delicious accompaniment to your main dish or almost anything else you can think of.
Chargrilled eggplant and zucchini with beans. I’m hoping this amazing salad might convince some eggplant-reluctant people to try grilled eggplant!)
Tip: Add a sprinkle of salt and pepper or your special spices on the salad before eating!
Eggplant, Romano Bean Salad
1 medium egg plant
2 small zucchini
7 tbsp olive oil
14oz can Romano Beans drained and rinsed
1 Garlic clove, crushed
Dash of salt and pepper
2 tbsp lime juice
4 oz cherry tomatoes, halved
1 small red onion, thinly sliced
¼ cup red pesto
4 1/2 boccoccini or mozzarella cheese
A few pimento-stuffed green olives, halved
Preheat pan. Trim the eggplant and zucchini and cut lengthwise into ¼ in slices. Brush with oil. Cook in batches on a hot grill pan for 3 minutes on each side, pressing down with spatula, until tender and striped brown. Wrap in foil to keep warm set aside.
Put the beans in a large saucepan. Drizzle with 2 tbsp oil and add garlic, salt and pepper and lime juice.
Gently mix the eggplant and zucchini into the bean mixture. The mixture now would be just warm.
Stir in cheese, Spoon salad into serving bowls, drizzle pesto dressing over and top with olives.
Makes 6 servings
Yield: 7.6 net carbs per serving
