Creole Eggplant - 10g Carbs, 2g Fiber, 5g Sugar
From: The Complete Quick & Hearty Diabetic Cookbook, 2nd Edition
Instead of frying eggplant, dress it up in a tangy Creole sauce.
Serves: 6
Serving size: 1/2 cup
1 medium eggplant (about 4 oz)
2 medium garlic cloves, minced
1 large green bell pepper, chopped
1 medium onion, chopped
1/4 tsp dried thyme
1/4 tsp dried rosemary
Dash hot pepper sauce (or to taste)
1/4 tsp chili powder
10 oz no-salt-added tomato sauce
Peel and cube eggplant. Place in a bowl of salted water (1/2 tsp)
to cover, and let eggplant stand for 1 hour. Drain and pat dry.
Combine all ingredients in a large skillet over low heat, mixing
well. Cover and simmer for 15 to 20 minutes until vegetables are
tender. Transfer to a serving dish and serve.
Serves: 6
Serving size: 1/2 cup
Nutrition per Serving:
42 Calories, 0 Calories from Fat, 0g Total Fat, 0g Saturated Fat,
0mg Cholesterol, 12mg Sodium, 10g Total Carbs, 2g Dietary Fiber,
5g Sugars, 2g Protein
Exchange/Choices: 2 Vegetable
