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Roasted garlic adds a distinct, caramelized character to dishes, which garlic lovers can appreciate. Enjoy the Mediterranean flair of this simple pasta recipe as well as the healthful benefits — the garlic, eggplant and tomatoes are all an excellent source of vitamin C.
Separate roasted garlic cloves, peel and set aside. In a medium bowl, combine eggplant, vinegar, 3 tablespoons olive oil, oregano and pepper. Mix thoroughly and marinate in the refrigerator for 1 hour. Place eggplant mixture, with liquid, on a baking pan. Bake in a preheated 425 degree Fahrenheit oven for 25 minutes. Stir every 5 to 6 minutes. About 10 minutes before eggplant is completely cooked, heat 1 tablespoon olive oil in a skillet. Add tomatoes and garlic. Sauté for 5 minutes. At the same time, cook pasta in a pot of boiling water according to package instructions. Drain and divide cooked pasta on 4 serving plates. Cover pasta with roasted eggplant. Cover with equal portions of tomato-garlic mixture and top with parsley. Serve immediately, sprinkled with Parmesan cheese.
Serving Size: 1/6 recipe. 370 calories, 100 calories from fat, 11 grams fat, 5 milligrams cholesterol, 65 milligrams sodium, 58 grams total carbohydrate, 11 grams protein, 20% vitamin A, 25% vitamin C, 8% calcium, 15% iron.
Fruit: 0; vegetables: 2; meat: 0; milk: 0; fat: 2; carbs: 3; other: 0.
Diabetic exchanges are calculated based on the American Diabetes Association Exchange system. Exchanges are rounded up or down equal to whole numbers.
Recipe courtesy of the Centers for Disease Control and Prevention.
For More Information
To learn more about Sharp's nutrition services or to find a Sharp-affiliated physician, search for San Diego doctors or call 1-800-82-SHARP (1-800-827-4277), Monday through Friday, 8 am to 6 pm. To find general information about nutrition, read the Nutrition News archive.