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Eggplant Tapenade
Source: Diabetic Cooking Magazine/Chef Michel Nischan

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

Prep Time: 35 minutes
Cook Time: 25 minutes
Difficulty: Intermediate

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
1/2 Fat , 1 1/2 Vegetables , 1 Starch , 1/2 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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1 each  whole eggplant
2 each  large tomato
1 cup  chopped zucchini
0 1/4 cup  fresh chopped green onion
2 tbsp  red wine vinegar
1 tbsp  olive oil
1 tsp  honey
1 each  medium garlic cloves
1 tbsp  fresh basil
2 tsp  fresh oregano
1 tsp  fresh thyme
0.125 tsp  black pepper
0 1/4 cup  Nuts, pineapple, pignolia, dried
32 piece  Crackers, melba toast, plain, piece, 3 3/4" x 1 3/4" x 1/8"
  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.

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