Sardinia-Style Aubergines

2 Reviews
100% would make this recipe again

Baked aubergines, with garlic, parsley, and tomatoes.

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Preparation : 10 min Cooking : 20 min
180 calories/serving

Ingredients

2 aubergines / eggplants, small size 360 g
1 tbsp Parsley and Garlic Base 15 mL
3 tbsp canned tomatoes, low sodium 45 g
2 tbsp olive oil 30 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

If small aubergines are not available, they may be substituted by large ones. In such case, they should be sliced crosswise rather than lengthwise, so they will cook as fast.

Method

  1. Preheat the oven to 205°C/400°F.
  2. Prepare the aubergines. Cut them in half lengthwise, leaving the skin intact. Place the halves onto an oiled baking sheet, skin side down. To avoid tipping, cut off a small slice from the rounded skin side.
  3. Make check pattern incisions on the cut surfaces of the aubergines. Coat with oil followed by the parsley and garlic base. Add the diced tomatoes, salt, and pepper.
  4. Bake in the middle of the oven for about 20-25 min until the aubergines are soft and nicely coloured. The cooking time may vary quite a lot depending on the aubergines size and freshness. Serve.

Nutrition Facts Table

per 1 serving (170 g)

Amount

% Daily Value

Calories

180

Fat

17 g

26 %

Saturated 2.3 g
+ Trans 0 g

11 %

Cholesterol

0 mg

Sodium

10 mg

0 %

Carbohydrate

9 g

3 %

Fibre

5 g

20 %

Sugars

4 g

Net Carbs

4 g

Protein

2 g

Vitamin A

7 %

Vitamin C

14 %

Calcium

2 %

Iron

5 %

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Vitamin E, Vitamin K
Good source of  :
Fibre, Folacin, Manganese, Potassium
Source of  :
Copper, Iron, Magnesium, Niacin, Pantothenic Acid, Vitamin A, Vitamin B6, Vitamin C
Low  :
Sodium

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1
Fats 3 ½

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Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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