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Ingredients
4 baby eggplant, stalks trimmed
8 small plum tomatoes, pierced once
2 tablespoons balsamic vinegar
salt and pepper, to taste
Directions
Preheat the oven to 375 degrees F. Cut the baby eggplants into quarters lengthwise. Put them into open ovenproof dish with the tomatoes and drizzle them with the balsamic vinegar. Season, then roast in the oven for 1 hour.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 56, Carbohydrate: 13g, Protein: 2g, Fiber: 2g, Fat: 1g, Cholesterol: 0mg,
Sodium: 14mg
Diabetic Exchanges: 2 Vegetable
