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Nutrition Facts |
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| Makes 8 servings |
| Serving Size: 4 piece |
| Amount Per Serving |
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| Calories |
126.2 |
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| Total Carbs |
22.6 g |
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| Dietary Fiber |
4.3 g |
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| Sugars |
4 g |
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| Total Fat |
2.7 g |
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| Saturated Fat |
0.4 g |
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| Unsaturated Fat |
2.3 g |
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| Potassium |
355.7 mg |
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| Protein |
3.7 g |
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| Sodium |
172.3 mg |
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Dietary Exchanges
1/4 Fat, 1 Starch, 1 1/4 Vegetable
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| See the Detailed Nutritional Analysis |
| Powered by ESHA |
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Ingredients
1
whole eggplant
(medium size)
2
large tomato
, seeded and chopped
1
cup
chopped zucchini
, minced
0.25
cup
fresh chopped green onion
2
tbsp
red wine vinegar
1
tbsp
olive oil
1
tsp
honey
1
medium garlic cloves
, minced
1
tbsp
fresh basil
, finely chopped
2
tsp
fresh oregano
, finely chopped
1
tsp
fresh thyme
, finely chopped
0.12
tsp
black pepper
0.25
cup
Nuts, pineapple, pignolia, dried
(or slivered almonds)
32
piece
Crackers, melba toast, plain, piece, 3 3/4" x 1 3/4" x 1/8"
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Directions
1 Preheat oven to 375 degrees F.
2 Poke holes in surface of eggplant with fork. Place in shallow baking pan.
3 Bake 20 to 25 minutes or until tender. Cool completely.
4 Peel and discard skin. Finely chop eggplant. Place in colander, and press to squeeze out excess liquid.
5 Combine eggplant, tomatoes, zucchini, green onions, vinegar, oil, honey, garlic, basil, oregano, thyme, and black pepper in large bowl. Mix well.
6 Refrigerate 2 hours to allow flavors to blend.
7 Stir in the pine nuts just before serving. Spread on melba toast rounds and serve.
Additional Information
This recipe is meant to go with the Grilled Shrimp With Green Onions recipe, but it's great on its own or with any other light dish.
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