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Mediterranean Roasted Eggplant and Tomatoes
Source: dLife

Dill weed and mint roasted eggplant and tomatoes.

Prep Time: 10 minutes
Cook Time: 40 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 65.5
Total Carbs 11.5 g
Dietary Fiber 5.7 g
Sugars 5.6 g
Total Fat 2.2 g
Saturated Fat 0.3 g
Unsaturated Fat 0.4 g
Potassium 534.9 mg
Protein 2.2 g
Sodium 34.4 mg
Dietary Exchanges
1/2 Fat , 2 Vegetables
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  olive oil cooking spray
1 each  whole eggplant
2 each  large tomato
0 1/2 tsp  dried dill weed
0 1/2 tsp  dried mint leaves
1 pinch  salt
1 pinch  black pepper
0 1/2 tbsp  olive oil
  1. Preheat oven to 425 degrees F.
  2. Cover a baking sheet with aluminum foil and coat with cooking spray. Slice eggplant into 1/2-inch pieces and cut into fourths. Lay eggplant and tomatoes on baking sheet and coat with cooking spray. Top with herbs.
  3. Bake vegetables 30 to 40 minutes or until soft. Move vegetables to serving platter and toss with salt, pepper, and olive oil.

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