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Roasted Eggplant with Pasta
Source: dLife

A combination of eggplant, tomatoes, and onions in an eggplant shell mixed with pasta and a light lemon dressing.

Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 110.2
Total Carbs 19.4 g
Dietary Fiber 4.2 g
Sugars 4.6 g
Total Fat 2.8 g
Saturated Fat 0.4 g
Unsaturated Fat 0.3 g
Potassium 371.0 mg
Protein 3.3 g
Sodium 8.9 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Vegetables , 1 Starch
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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Ingredients Directions
  1. Preheat oven to 425 degrees F.
  2. Poke holes in eggplant with fork in 6 or 7 places. Arrange on a baking sheet.
  3. Cook until soft, about 20 minutes. Let cool until easy to handle.
  4. Slice eggplant in half and spoon out seeds and pulp.
  5. Slice pulp into 3/4 inch pieces.
  6. Mix eggplant pulp, tomato, and onions in a bowl.
  7. Add in vinegar, oil, lemon juice, and parsley. Combine with pasta and spoon into hollowed out eggplant shells.

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