This makes a great substitute for traditional high sodium bruschetta topping
- 1 medium eggplant (roasted)
- 1 tbsp lemon juice
- 2 cloves garlic
- 2 tsp curry powder
- 1/4 tsp ginger
- 1/4 cup fresh cilantro
Slice eggplants in half and score.
Drizzle with olive oil and roast at 350F until flesh becomes soft (~45-60 minutes).
Scoop out flesh and discard skins.
Combine all ingredients together in a food processor until smooth.
Serve with baked pita chips
- Calories: 23 KCal
- Protein: 1 g
- Carbohydrates: 5 g
- Fibre: 3 g
- Sodium: 2.4 mg
- Phosphorus: 23.5 mg
- Potassium: 198 mg
Servings per recipe: 6
Serving size: 1/4 cup
1/2 vegetable
What is one exchange?
- 1 Protein Choice = 1oz of meat or 7g of dietary protein
- 1 Starch Choice = about 15g of carbohydrates
- 1 Fruit or Vegetable Choice = ½ cup
- 1 Milk Choice = ½ cup
