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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Eggplant Tapenade

Source: Diabetic Cooking Magazine/Chef Michel Nischan

A delicious, savory spread made with eggplant, zucchini, and tomatoes.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	126.2

Total Carbs	22.6 g

Dietary Fiber	4.3 g

Sugars	4.0 g

Total Fat	2.7 g

Saturated Fat	0.4 g

Unsaturated Fat	0.6 g

Potassium	355.7 mg

Protein	3.7 g

Sodium	172.3 mg

Dietary Exchanges 2.7 Fat, 1.1 Vegetables, 0.0 Other Carbs, 1.0 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat oven to 375 degrees F.
Poke holes in surface of eggplant with fork. Place in shallow baking pan.
Bake 20 to 25 minutes or until tender. Cool completely.
Peel and discard skin. Finely chop eggplant. Place in colander, and press to squeeze out excess liquid.
Combine eggplant, tomatoes, zucchini, green onions, vinegar, oil, honey, garlic, basil, oregano, thyme, and black pepper in large bowl. Mix well.
Refrigerate 2 hours to allow flavors to blend.
Stir in the pine nuts just before serving. Spread on melba toast rounds and serve.