4 thick (1/2-inch or 1.25cm) slices peeled eggplant
2 tsp (10mL) extra virgin olive oil
1/2 garlic clove, crushed through a press
1/4 cup (40g) chopped rinsed and drained jarred roasted
peppers
1/2 tsp (2g) rinsed small capers
Freshly ground pepper to taste
12 slices crostini or toasted Italian bread
Directions
Heat oven to 425°F (220°C). Arrange the eggplant in a single
layer on a nonstick coated baking sheet. Stir the olive oil and garlic together in a small
bowl and lightly brush on both sides of the eggplant.
Roast eggplant slices until lightly browned, turning once, about 20
minutes per side. Cool slightly.
Coarsely chop the eggplant and combine with the red peppers and capers;
add black pepper to taste. Serve warm or cold as a spread on crostini.
Nutrition facts
Serving Size 1 serving
Calories 36
Calories from Fat 10 (28%)
% Daily Value*
2%Total Fat 1g
1%Saturated
Fat 0.2g
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.6g
0%Cholesterol 0mg
3%Sodium 74mg
1%Potassium 31mg
2%Total
Carbohydrate 6g
2%Dietary
Fiber 0.6g
Sugars 0g
Sugar Alcohols 0g
2%Protein 1g
* Percent Daily Values are based on a 2,000 calorie
diet.
Nutrition facts are calculated by a food expert using
nutritional values provided by the USDA for common products used as recipe ingredients. Actual
nutritional values may differ depending on the amounts or products used and can be affected by
cooking methods.
The information presented in the Food Guide is for informational purposes
only and was created by a team of US–registered dietitians and food experts. Consult
your doctor, practitioner, and/or pharmacist for any health problem and before using any
supplements, making dietary changes, or before making any changes in prescribed medications.
Information expires June 2009.
Heart-Healthy
