Roasted eggplant and garlic salad

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Preparation time: 10–15 minutes. Cooking time: 7–9 minutes.



Bring 2 cups of water to a boil in a small saucepan and add orzo. Cook for about 8–10 minutes until tender, then drain. Yield should be about 1 cup of pasta; set aside in a medium bowl. Prepare oven for broiling. Cut 1 inch off top and bottom of eggplant and discard. Cut remaining eggplant into small cubes (about I–1 inch in size) and toss in a small bowl with onions and olive oil to lightly coat. Spray a baking sheet with nonstick cooking spray and arrange eggplant and onion pieces on sheet in a single layer. Broil in oven about 2–3 minutes, then turn/stir with spatula. Continue broiling for 4–6 minutes, turning once or twice, until vegetables have softened and eggplant has lightly browned. When cooking is complete, combine vegetables with orzo and other ingredients in medium bowl mixing well. Chill about 2 hours before serving.

Yield: 4 servings. Serving size: 1/2 cup each.

Nutrition Facts Per Serving:
Calories: 112, Carbohydrates: 16 g, Protein: 3 g, Fat: 4 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 43 mg, Fiber: 5 g

Exchanges per serving: 1 carbohydrate, 1 fat. Carbohydrate choices: 1.

This recipe was developed by Kathleen Stanley, the Diabetes Education Program Coordinator at Central Baptist Hospital in Lexington, Kentucky. She frequently performs cooking demonstrations and has been involved in diabetes education for over 18 years.