Vegetable - Eggplant + Tomatoes
Source of Recipe
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List of Ingredients
Vegetable - Eggplant + Tomatoes
4 baby eggplant, stalks trimmed
8 small plum tomatoes, pierced once
2 tablespoons balsamic vinegar
Salt and pepper, to taste
Preheat the oven to 375 degrees F. Cut the baby eggplants
into quarters lengthwise. Put them into an open ovenproof
dish with the tomatoes and drizzle them with the balsamic
vinegar. Season, then roast in the oven for 1 hour.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 56, Carbohydrate: 13 g, Protein: 2 g,
Fiber: 2 g, Fat: 1 g, Cholesterol: 0 mg, Sodium: 14 mg
Diabetic Exchanges: 2 Vegetable
Recipe
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