EGGPLANT · OLIVE OIL · VINEGAR · HERBS
Grill — medium
#freetheeggplant. Get this racy emoji’s namesake out from under all those breadcrumbs and let its own flavor stand out. Here’s how: Slice the eggplant lengthwise, salt it all over, and let it bask on some paper towels for a while. Towel off some of the salt and slather on the olive oil. Grill over medium-low heat for about 10 minutes per side (broiling works too); slices should be brown and tender. Splash. Drizzle. Sprinkle. Balsamic vinegar (or white wine vinegar if you are sugar-sensitive) or soy sauce. Olive oil. Herbs. In that order. Satisfying enough to turn anyone into an eggplant lover.
(When in doubt, add butter and/or salt.)
~2g net carbs per cup of raw eggplant