Eggplant | New Think Tank

Diet Nutritional Stats Grilled Eggplant with Caponata Salsa
Serving Size 239 g

Amount Per Serving
Calories 61	Calories from Fat 6
	% Daily Value
Total Fat .7g	1%
Saturated Fat 0.0g	0%
Cholesterol 0mg	0%
Sodium 79mg	3%
Total Carbohydrates 13.4g	4%
Dietary Fiber 6.3g	25%
Sugars 5.9g
Protein 2.5g

Vitamin A 19% Vitamin C 27% Iron 9% Calcium 6%

12-ounce container grape or cherry tomatoes, quartered lengthwise
2 celery stalks, finely diced
1/2 cup chopped Vidalia
2 tablespoons coarsely chopped fresh oregano plus sprigs for garnish
1 tablespoon drained capers, rinsed
1 garlic clove, minced
Pinch of dried crushed red pepper
3 tablespoons red wine vinegar
1 large eggplant (1 1/2 to 1 3/4 pounds), trimmed

Mix tomatoes, celery, onion, chopped oregano, capers, garlic, red wine vinegar and crushed red pepper in medium bowl. Season caponata to taste with pepper.

Turn oven on medium-high heat. Cut eggplant into cubes about 1 inch thick. Spray eggplant with PAM spray; sprinkle with pepper. Grill eggplant until very tender when pierced with knife, about 8 minutes.

Mix grilled eggplant with caponata, garnish with oregano.

Diet Nutritional Stats Eggplant Cannelloni
Serving Size 238 g

Amount Per Serving
Calories 132	Calories from Fat 23
	% Daily Value
Total Fat 6.1g	9%
Saturated Fat 1.9g	9%
Cholesterol 9mg	3%
Sodium 464mg	19%
Total Carbohydrates 16.2g	5%
Dietary Fiber 2.2g	9%
Sugars 10.2g
Protein 5.3g

Vitamin A 107% Vitamin C 517% Iron 7% Calcium 10%

1 tablespoon olive oil
4 large shallots, sliced
4 cloves garlic
2 jars (12 ounces each) roasted red peppers, drained
1/2 cup orange juice
2 medium eggplants, cut lengthwise into 1/2-inch slices
PAM cooking spray
4 ounces ricotta, fat free
1 teaspoon capers, chopped
2 tablespoons chopped fresh parsley

Heat oil in a medium skillet over medium heat. Cook shallots and garlic until soft, about 1 minute. Reduce heat. Cook until golden, 3 to 5 minutes. Add peppers and juice; bring to a boil. Lower heat; simmer until peppers are soft, about 5 minutes. Cool. Puree in a blender. Pour into a 9″ x 13″ baking dish. Coat eggplants with cooking spray and broil on a baking sheet until golden on both sides, about 15 minutes. Heat oven to 400°F.

Mash cheese, capers and 1 tablespoon of the parsley in a bowl. Place 1 tablespoon of filling at the end of each eggplant slice; roll up. Lay seam side down in dish. Bake 10 to 15 minutes. Top with remaining 1 tablespoon parsley.