1 large eggplant
1 small clove garlic, minced
2 tablespoon extra-virgin olive oil
1 tablespoon fresh oregano, chopped
1 tablespoon fresh parsley, chopped
2 tablespoon pine nuts, toasted
1 lemon, juiced (2 tablespoons)
Fresh cracked pepper, to taste
1/8 teaspoon salt
DirectionsPoke several holes in the eggplant and bake in oven at 450 degrees for 25-30 minutes or until eggplant is soft all the way through. Allow to cool, peel off and discard the skin.
Place peeled eggplant and the remaining ingredients into a food processor and puree until smooth. Serve with sliced cucumbers, carrots, and red pepper and whole grain pita triangles.
Yield: 4 servings (serving size: 1/4 cup)
Nutrition Breakdown: Calories 120, Fat 10g (1g saturated fat), Cholesterol 0mg, Carbohydrate 8g, Fiber 4g, Protein 2g, Potassium 301mg.
Percent Daily Value: 0% Vitamin A, 10% Vitamin C, 2% Calcium, 2% Iron
Diabetes Exchanges: 2 vegetables, 2 fats