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Roasted Eggplant and Garlic over Linguine

(makes 4 servings)

olive oil cooking spray
1small eggplant, about 12 ounces (360 g), unpeeled and cut into 1/2-inch (2.5 cm) cubes
4cloves garlic, minced
8ounces (240 g) fresh or dried linguine
4no salt added canned plum tomatoes, drained
1/4cup (22 g) chopped flat-leaf parsley
2scallions, white part and 1 inch (2.5 cm) green, chopped
2tablespoons (14 g) dried bread crumbs
1tablespoon (15 ml) olive oil
2tablespoons (18 g) grated Parmesan cheese
  1. Preheat oven to 425°F (220°C, Gas Mark 7). Lightly coat a large baking pan with cooking spray.t
  2. Spread the eggplant in the pan and sprinkle with garlic. Roast until tender and golden brown, about 20 minutes.
  3. Meanwhile, cook linguine to al dente, following package directions. Drain and keep warm.
  4. Over a small bowl, cut each tomato crosswise into 4 pieces, reserving any juices. Add the parsley, scallions, bread crumbs, and oil. Toss well to combine.
  5. When pasta is done, toss the drained pasta with the tomato mixture. Place in a pasta serving bowl and top with the roasted egg plant and garlic. Sprinkle with Parmesan and serve.
Per serving:277 calories (19% calories from fat), 10 g protein, 6 g total fat (1.2 g saturated fat), 49 g carbohydrate, 6 g dietary fiber, 3 g cholesterol, 213 g sodium
Diabetic exchanges:2 1/2 carbohydrate (2 1/2 bread/starch), 2 vegetable, 1/2 fat

 

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