Roasted Baby Eggplant and Tomatoes (diabetic)

[Guest guest]

Roasted Baby Eggplant and Tomatoes

 

4 baby eggplant, stalks trimmed

8 small plum tomatoes, pierced once

2 tablespoons balsamic vinegar

salt and pepper, to taste

 

Preheat the oven to 375 degrees.

Cut the baby eggplants into quarters lengthwise.

Put them into an open ovenproof dish with the tomatoes and drizzle them with the

balsamic

vinegar.

Season, then roast in the oven for 1 hour.

Makes 4 servings.

Calories 56, Carbohydrate 13 g, Protein 2 g, Fiber 2 g, Fat 1 g, Cholesterol 0

mg, Sodium 14 mg.

Points 1.