var_dump($adSection);

Sardinia-Style Aubergines

2 Reviews
100% would make this recipe again

Baked aubergines, with garlic, parsley, and tomatoes.

Preparation : 10 min Cooking : 20 min
180 calories/serving
  • Very easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian

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
salt [optional]
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 (170g)

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

Protein

2 g

Vitamin A

7 %

Vitamin C

14 %

Calcium

2 %

Iron

5 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 2 ¼ servings
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 0 serving

Claims

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

DIABETES Exchange

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

Leave a review

You have to be logged in to leave a review

Members' Reviews

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

This recipe is in the following categories

Tomatoes | Vegetables | Side dishes | First courses/Appetizers | Vegetarian | Vegan | Halal | Kosher | High Fibre | Low Sodium | Bake | Italian