• 4 baby eggplant, stalks trimmed
  • 8 small plum tomatoes, pierced once
  • 2 tablespoons balsamic vinegar
  • Salt and pepper, to taste


  1. Preheat the oven to 375 degrees F.
  2. Cut the baby eggplants into quarters lengthwise.
  3. Put them into an open ovenproof dish with the tomatoes and drizzle them with the balsamic vinegar. Season, then roast in the oven for 1 hour.

Recipe Yield: Yield: 4 servings

Nutritional Information Per Serving:

Calories: 56
Fat: 2 grams
Sodium: 14 milligrams
Protein: 2 grams
Carbohydrates: 13 grams

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Diabetic Exchanges

2 Vegetable

Book Title: Great Healthy Food - Diabetes

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