Guest guest Posted July 1, 2008 Report Share Posted July 1, 2008 Diabetic Eggplant Pesto 1 (1 1/4 lb.) eggplant 2 cloves roasted garlic 2 Tbsp. reduced fat pesto 2 Tbsp. balsamic vinegar 1/4 tsp. dried basil Fresh ground pepper, to taste Wash eggplant. Prick eggplant all over with a fork. Preheat oven to 400 degrees. Place eggplant on a cookie sheet. Bake 30 to 40 minutes or until tender. Remove from oven and cool completely. Peel eggplant, scrape out seeds, if desired. Dice and place in food processor. Add remaining ingredients and process until smooth and thick. To use as pasta sauce, thin with pasta water. Refrigerate until ready to serve. Garnish with chopped parsley. Serve with oven toasted pita chips or crisp flat bread. Makes 1 cup. Source: Anne Arundel County Dept of Health Formatted by Chupa Babi: 07.01.08 Per serving (2 Tbsp.): 29 calories. Fat: 1 gram. Sodium: 36 milligrams. Recipe Notes: To roast garlic, slice top off garlic head, exposing tips of cloves. Wrap in foil and roast in a 350 degree oven for 30 minutes or until tender and fragrant. Cool and squeeze garlic from head. Use immediately or store tightly covered in the refrigerator. Eggplant Pesto can also be used in a sandwich. Spread dip on the inside of a split pita bread. Top with lettuce, tomato, red onions and sprouts. ----- Quote Link to comment Share on other sites More sharing options...
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