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
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
