Roasted Eggplant
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Roasted Eggplant calories by ingredient
Introduction
Best served at room temperature. Best served at room temperature.Number of Servings: 16
Ingredients
-
4 medium eggplant, peeled and cubed
6 cloves garlic, halved
1/2 cup low sodium V8 vegetable juice
1 medium tomato, diced
2 tbsp minced parsley
Directions
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.