Roasted Eggplant
- Number of Servings: 16
Ingredients
4 medium eggplant, peeled and cubed6 cloves garlic, halved1/2 cup low sodium V8 vegetable juice1 medium tomato, diced2 tbsp minced parsley
Preheat oven to 400 degrees. Spray a roasting pan with olive oil cooking spray. Spread eggplant over prepared pan and spray lightly with cooking spray. Roast for 20 min. Stir eggplant and add the garlic halves. Roast for another 20 min. Let cool.
Dice cooled roasted garlic and put in a small sauce pan. Add V-8, tomato and parsley. Simmer for 5-10 min until slightly reduced.
Toss eggplant with tomato mixture and serve at room temperature.
Serving Size: makes 16 1/2-cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user SUEPEC.
Dice cooled roasted garlic and put in a small sauce pan. Add V-8, tomato and parsley. Simmer for 5-10 min until slightly reduced.
Toss eggplant with tomato mixture and serve at room temperature.
Serving Size: makes 16 1/2-cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user SUEPEC.
Nutritional Info Amount Per Serving
- Calories: 35.2
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 9.1 mg
- Total Carbs: 8.1 g
- Dietary Fiber: 3.1 g
- Protein: 1.4 g
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