If you love eggplant, try this recipe. The sweet and sour caper vinaigrette and herbs excites the flavor. One of our favorite new ways to get our veggies.
Broiled Caper Vinaigrette Eggplant
Description
Eggplant is one of those dishes that cooks down, so the serving you end up with is plenty by normal standards, but as we like to stuff ourselves with veggies to stay full for longer, you may want a double servings. The condiments are so flavorful, you could easily add more eggplant only and keep the calories in check. The sweetness of the erythritol 'brown sugar' beautifully balances the sour of the vinaigrette. The eggplant flavor isn't obscured, but accented. We hope you love it too.
Ingredients
Instructions
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Spread eggplant on paper towel–lined plate, sprinkle all over with ¼ teaspoon salt, and let sit for 15 minutes. Meanwhile, whisk 1 tablespoon oil, erythritol, lemon juice, pepper, and remaining ⅛ teaspoon salt together in a bowl; set vinaigrette aside until ready to serve.
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Adjust oven rack so it’s 4 inches from the broiler and heat. Thoroughly pat eggplant dry with paper towels. Line a rimmed baking sheet with aluminum foil and spray with olive oil cooking spray. Arrange eggplant in a single layer on the prepared sheet, and spray lightly with olive oil. Broil eggplant until browned, 3 to 4 minutes per side.
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Transfer eggplant to a plate and season with salt and pepper to taste. Drizzle with vinaigrette and sprinkle with herbs and capers. Enjoy!
Servings 1
- Amount Per Serving
- Calories 224kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 2g10%
- Sodium 37mg2%
- Potassium 840mg24%
- Total Carbohydrate 34g12%
- Dietary Fiber 11g44%
- Sugars 20g
- Protein 3g6%
- Vitamin C 46 mg
- Calcium 5 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Salting the eggplant and letting it sweat relieves it of a bitter flavor. Worth the little effort.