Roasted Eggplant Spread from Healthy Diabetic Recipes

Roasted Eggplant Spread Recipe

Recipe Ingredients:

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

Recipe Instructions:

Preheat oven to 375 degrees.

Place eggplant on baking sheet. Bake 1 hour or until tender, turning occasionally. Remove eggplant from oven. Let stand 10 minutes or until cool enough to handle.

Cut eggplant lengthwise in half; remove pulp. Place pulp in medium bowl; mash with fork until smooth. Add tomatoes, onions, parsley, vinegar, oil, garlic, salt and oregano; blend well. Cover eggplant mixture; refrigerate 2 hours.

Preheat broiler. Split pita breads horizontally in half to form 4 rounds. Stack rounds; cut into sixths to form 24 wedges. Place wedges on baking sheet. Broil 3 minutes or until crisp.

Serve eggplant spread with warm pita bread wedges. Garnish with lemon and lime slices, if desired.

This recipe yields 4 servings.

Exchanges Per Serving: 1 Starch, 1 Vegetable, 1/2 Fat.

Nutrition Facts: Calories 134; Calories from fat 20%; Total Fat 3g; Saturated Fat 1g; Protein 4g; Carbohydrates 23g; Cholesterol 0mg; Sodium 347mg; Dietary Fiber 3g.

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"07-29-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 4

"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."

~ John Thorne, American food writer

 

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