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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
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Mediterranean Roasted Eggplant and Tomatoes

Source: dLife

Dill weed and mint roasted eggplant and tomatoes.

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 2.2 Fat, 2.0 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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Servings

Ingredients

1.0
1 each olive oil cooking spray 1.0
1 each whole eggplant 2.0
2 each large tomato 0.5
0 1/2 tsp dried dill weed 0.5
0 1/2 tsp dried mint leaves 1.0
1 pinch salt 1.0
1 pinch black pepper 0.5
0 1/2 tbsp olive oil

Directions

Preheat oven to 425 degrees F.
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.
Bake vegetables 30 to 40 minutes or until soft. Move vegetables to serving platter and toss with salt, pepper, and olive oil.