Roasted Baby Eggplant and Tomatoes

 

 

 

Ingredients

  • 4 baby eggplant, stalks trimmed
  • 8 small plum tomatoes, pierced once
  • 2 tablespoons balsamic vinegar
  • Salt and pepper, to taste

Directions

  1. Preheat the oven to 375 degrees F.
  2. Cut the baby eggplants into quarters lengthwise.
  3. 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.

Recipe Yield: Yield: 4 servings

Nutritional Information Per Serving:

Calories: 56
Fat: 2 grams
Sodium: 14 milligrams
Protein: 2 grams
Carbohydrates: 13 grams

 

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Diabetic Exchanges

2 Vegetable

Source: Great Healthy Food – Diabetes
Book Title:






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Roasted Baby Eggplant and Tomatoes

Roasted Baby Eggplant and Tomatoes

Calories: 56Fat: 2 gramsSodium: 14 milligramsProtein: 2 gramsCarbohydrates: 13 grams Recipe Yield: Yield: 4 servings Recipe Yield: Yield: 4 servings Direction

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es

https://siavuestrasalud.com/static/images/siasalud-roasted-baby-eggplant-and-tomatoes-6075-0.jpg

2024-05-19

 

Roasted Baby Eggplant and Tomatoes
Roasted Baby Eggplant and Tomatoes

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