Diabetes Lunch Menu

Linguine with roasted eggplant and garlic (serves 4)

Ingredient:

1 small eggplant, unpeeled and cut into small cubes
240g fresh or dried linguine
4 small fresh tomatoes or canned no salt added tomatoes
2 scallion, chopped
4 cloves garlic, minced
¼ cups parsley, chopped
2 tablespoons parmesan cheese, grated
1-2 tablespoons light olive oil

Methods:

Preheat oven to 220 °C (425 °F).
Lightly coat the baking pan with olive oil. Then spread eggplant on the pan and sprinkle over with garlic. Roast for appropriately 20 minutes or until golden brown.
Meanwhile, cook linguine to al dente or follow the paste packaging for directions. Drain and keep warm.
In a bowl, cut tomatoes into quarters and reserve any juices. Add chopped parsley, scallions, and olive oil. Toss well.
Then add your paste, and toss well.
To serve: Place pasta into 4 individual serving bowls, then top with roasted eggplant with garlic. Sprinkle with parmesan cheese and serve warm.

Per Serving:

280 calories (20% calories from fat)
12g Protein
4g fat
1.5g saturated fat
42g carbohydrate
5g dietary fiber
5mg cholesterol
210gm sodium

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