Title: Grilled Eggplant with Tomato and Basil
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2
Ingredients:
1 medium eggplant
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon black pepper
1 cup cherry tomatoes, halved
1/4 cup fresh basil leaves, chopped
1 tablespoon balsamic vinegar
1 clove garlic, minced
1/4 teaspoon crushed red pepper flakes (optional) 
Micronutrients per serving:
Calories: 120
Protein: 2g
Fat: 9g
Carbohydrates: 7g
Fiber: 3g
Net Carbs: 4g
Vitamin C: 14% DV
Vitamin A: 8% DV
Calcium: 3% DV
Iron: 6% DV
Instructions:
1. Begin by preparing the eggplant. Slice it into 1/2 inch thick rounds. Pat the slices dry with a paper towel to remove excess moisture. This helps reduce bitterness.
2. In a bowl, combine olive oil, salt, black pepper, minced garlic, and crushed red pepper flakes if using. Mix well to create a marinade.
3. Brush both sides of each eggplant slice with the marinade, ensuring an even coating. Let the eggplant sit for approximately 5 minutes to absorb the flavors.
4. Preheat a grill pan or outdoor grill over medium heat. Once hot, place the eggplant slices on the grill. Cook for about 5 to 7 minutes on each side until they are tender and have grill marks.
5. While the eggplant is grilling, prepare the tomato and basil topping. In a bowl, combine halved cherry tomatoes, chopped basil, balsamic vinegar, and a pinch of salt. Mix gently to combine the ingredients.
6. Once the eggplant is grilled, remove it from the heat. Arrange the grilled slices on a serving plate.
7. Top the eggplant with the tomato and basil mixture, allowing the vibrant colors and fresh flavors to shine.
8. Serve immediately as a delicious, diabetic-friendly breakfast or light brunch option.
Enjoy this flavorful, low-carb dish that celebrates the essence of fresh ingredients while offering a nutritious start to your day.
