Recipe: Roasted Baby Eggplant with Tomatoes

Food weight: 1.0

Ingredients

Yield: 8 servings (serving size: 1/8^th of recipe, 223 grams or ~ 1 cup)

      ·   4 baby eggplants

      ·   8 plum tomatoes, sliced lengthwise

·   4 cloves garlic, thinly sliced

·   ¼ cup extra virgin olive oil

·   ½ cup balsamic vinegar

·   ½ teaspoons salt

·   ½ teaspoon pepper

Directions

Nutritional Information per Serving (223 grams or ~ 1 cup):
Food weight: 1.0, Calories: 121, Fat: 8 g, Cholesterol: 0 mg, Sodium: 158 mg,
Carbohydrate: 14 g, Dietary Fiber: 1 g, Sugars: 4 g, Protein: 2 g