137 calories | 7g carbs | 9g fat (2g sat fat) | 7g protein | 211mg sodium | 3g fiber | 4g total sugars (0g added sugar) per serving
Serves 4 for $4.66
This diabetes-friendly, heart-healthy recipe is delicious to add to toast.
Ingredients
- 1 medium eggplant, sliced into ¼-inch slices
- 4 hardboiled eggs, peeled and chopped
- 3 tablespoons chopped parsley
- 1 teaspoon vinegar
- 1 tablespoons olive oil, divided
- ¼ teaspoon salt
Instructions
- Preheat the oven to 425 degrees. Brush two baking pans with oil and arrange eggplant in rows. Roast 20 minutes, flip and cook 5-10 more minutes until browned.
- Allow to cool slightly, transfer to a cutting board and roughly chop.
- In a large bowl, combine the eggs, parsley, vinegar and salt. Add the eggplant and mix to combine.
Meal Builder:
Enjoy on top of toast or fill leafy lettuce and enjoy as roll ups or eat with whole wheat paste as a summer salad.
Kids in the Kitchen:
Peeling eggs is a great task for kids!