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Roasted Baby Eggplant and Tomatoes
Yield: 4 servings
Ingredients
- 4 baby eggplant, stalks trimmed
- 8 small plum tomatoes, pierced once
- 2 tablespoons balsamic vinegar
- Salt and pepper, to taste
Directions
- Preheat the oven to 375 degrees F.
- Cut the baby eggplants into quarters lengthwise.
- 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.
Nutritional Information Per Serving:
Calories: 56
Protein: 2 g
Sodium: 14 mg
Fat: 2 g
Carbohydrates: 13 g
Exchanges: 2 Vegetable
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Source: Great Healthy Food - Diabetes
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