- 1 eggplant (unpeeled, cut into 12 slices, each 1/2 inch)
- 1 tbsp olive oil (divided use)
- 1/8 tsp salt
- 1/2 cup roasted red peppers (drained if bottled, chopped)
- 1 tbsp chopped fresh parsley or 1/4 teaspoon dried oregano, thyme, or basil (crumbled)
- 1/2 tsp red wine vinegar
- 1 clove small garlic (minced)
- 1 Pinch of pepper
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Preheat the oven to 425°F. Lightly spray a large baking dish with cooking spray.
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Lightly brush both sides of the eggplant slices with 2 teaspoons oil. Sprinkle the salt over the top of the slices. Arrange in a single layer in the baking dish.
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Roast for 18–20 minutes, or until the eggplant is lightly browned on the bottom. Turn over. Roast for 8 minutes, or until browned on the bottom. Transfer the eggplant to plates.
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Meanwhile, in a small bowl, stir together the remaining ingredients, including the remaining 1 teaspoon oil. Spoon over the eggplant.
Recipe makes 6 servings (Serving Size 2 slices eggplant & 1 tbsp relish)
- Calories 50
- Total Fat 3 g
- Saturated Fat 0.5 g
- Trans Fat 0 g
- Cholesterol 0 mg
- Sodium 200 mg
- Total Carbohydrate 7 g
- Dietary Fiber 3 g
- Sugars 4 g
- Protein 1 g
Recipe Courtesy of the Diabetes Food Hub