Roasted Eggplant Spread
Serves: 4
Ingredients
To make Roasted Eggplant Spread, you'll need:
- 1 large eggplant
- 1 can diced tomatoes - (14
- 1/2 oz) drained
- 1/2 cup finely-chopped green onions
- 1/2 cup chopped fresh parsley
- 2 tbsp red wine vinegar
- 1 tbsp olive oil
- 3 garlic cloves finely chopped
- 1/2 tsp salt
- 1/2 tsp dried oregano leaves
- 2 pita breads
Method
- In a large bowl, combine the red peppers, eggplant, onion and garlic
- Drizzle with oil; sprinkle with salt and pepper
- Toss to coat
- Transfer to a 15-in
- x 10-in
- x 1-in
- baking pan coated with cooking spray
- Bake, uncovered, at 400° for 45-50 minutes or until lightly browned and tender, stirring once
- Cool slightly
- Place vegetables and tomato paste in a food processor; cover and process until chopped and blended
- Transfer to a serving bowl; cool to room temperature
- Serve with bread.
Nutritional Facts (Per Serving)
Calories 134, Calories from fat 20%, Total Fat 3g, Saturated Fat 1g, Protein 4g, Carbohydrates 23g, Cholesterol 0mg, Sodium 347mg, Dietary Fiber 3g.
Source:
DiabeticCooking.com. © Publications International Ltd, 2002.
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