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Home : Diabetic Recipes : Appetizers

Italian Eggplant Dip

Servings: 6 (1/2 cup servings)
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Ingredients

  • Non-stick cooking spray
  • 5 cups (1 medium) eggplant, diced
  • 1 cup chopped green pepper
  • 1 cup chopped onion
  • 1 cup sliced fresh mushrooms
  • 2 cloves garlic, minced
  • 1/2 cup ESTEE Ketchup
  • 1/2 cup water
  • 1 Tbsp red wine vinegar
  • 1/2 tsp each ESTEE Fructose, ESTEE Salt-It, and dried oregano
  • 2 tbsp sliced pimento-stuffed olives
  • 1-1/2 tbsp pine nuts
  • ESTEE Ranch Style Snack Crisps or Italian bread

Directions

  1. Spray large skillet with nonstick cooking spray; heat over medium heat. Add next 5 ingredients; cook, stirring, 5 minutes. Reduce heat to low, simmer covered about 15 minutes.
  2. Add remaining ingredients, and simmer an additional 30 minutes, stirring occasionally. Cool before serving. Serve with ESTEE Ranch Style Snack Crisps or Italian bread.

Nutritional Information (Per Serving)
Calories: 84
Protein: 3 g
Sodium: 265 mg
Cholesterol: 0 mg
Fat: 2 g
Carbohydrates: 17 g
Exchanges: 1 Starch

Source: ESTEE

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