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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

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.

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 2.8 Fat, 1.3 Vegetables, 0.0 Fruits, 0.7 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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Servings

Ingredients

Directions

Preheat oven to 425 degrees F.
Poke holes in eggplant with fork in 6 or 7 places. Arrange on a baking sheet.
Cook until soft, about 20 minutes. Let cool until easy to handle.
Slice eggplant in half and spoon out seeds and pulp.
Slice pulp into 3/4 inch pieces.
Mix eggplant pulp, tomato, and onions in a bowl.
Add in vinegar, oil, lemon juice, and parsley. Combine with pasta and spoon into hollowed out eggplant shells.