06-26-07, 02:34 AM
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#1 (permalink)
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Join Date: Jan 2005 Location: Phoenix, AZ
Posts: 7,960
Weight Statistics8/1/2006 Start Date:
185 lb Start Weight:
152 lb Current Weight:
155 lb Goal Weight:
-33 lb Weight Loss:
5/1/2007 Goal Date:
| Atkins - Baked Eggplant Puree
BAKED EGGPLANT PUREE Servings: 8
Prep time: 0:15:00
Bake/Cook time: 0:50:00 Calories: 191
Fat: 20 grams
Protein: 0 grams
Carbohydrates: 3 grams
Fiber: 1 grams
Net Carbs: 2 grams
1 pound eggplant (about 2 Italian eggplants)
3/4 cup extra virgin olive oil
2 teaspoons chopped garlic
1 tablespoon fresh parsley, chopped
salt and freshly ground black pepper to taste
1. Preheat oven to 425 F. Cut the eggplant on all sides
with deep slashes and place in a baking pan. Roast until
soft, 30 to 40 minutes. Set aside until cool enough to
handle, about 15 minutes.
2. Peel eggplant and coarsely chop (or briefly pulse in a
food processor or blender). Place in a medium bowl. ix
in oil, garlic, parsley, salt and pepper.
This is the classic Middle-Eastern appetizer, and is almost
always part of a mezze platter. Atkins - Baked Eggplant Puree
Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet
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