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Eggplant and Red Pepper Sauté Recipe


Atkins Eggplant and Red Pepper Sauté
6g
Glucides nets Atkins™
Prep Time:5 Minutes
Style:Other
Cook Time:18 Minutes
Phase:Phase 1
Difficulty:Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

1.6g

Protein

9.2g

Fat

4g

Fiber

123.1cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 0 1/4cupExtra Virgin Olive Oil
  • 1eggplant, unpeeled (approx 1-1/4 lb)Eggplant
  • 1smallOnions
  • 1medium (approx 2-3/4" long, 2-1/2" dia)Sweet Red Peppers
  • 1tspGarlic
  • 1cupDiced Tomatoes
  • 1tbspFresh Lemon Juice
  • 1teaspoonSucralose Based Sweetener (Sugar Substitute)

DIRECTIONS

Japanese eggplants may be substituted for a regular eggplant in this recipe.
 
  1. Heat 2 tablespoons oil in a large skillet over medium-high heat.  Cut eggplant into cubes.  slice onion and red pepper and set them aside.
  2. Cook eggplant cubes 5 minutes, until golden. Transfer to a bowl.  
  3. Add remaining oil to skillet. Cook white onion and red pepper 5 minutes, until vegetables are softened. Add minced garlic and cook 1 minute more. Mix in tomatoes, lemon juice, and sugar substitute.
  4. Return eggplant to skillet; cook 6-8 minutes, stirring occasionally, until vegetables are tender, and sauce thickens slightly. Season to taste with salt and pepper.

 

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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