Summer Garden Eggplant

Portions:
4

Serving Size:
3/4 cup

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Vegetarian

Ingredients

  • 3 cups eggplant
  • 1 tablespoon onion
  • 1 tablespoon celery
  • 1 tablespoon parsley
  • 1/4 cup green bell pepper
  • 1/4 cup red bell pepper
  • 2 tablespoons unsalted margarine
  • 1 teaspoon Mrs. Dash® onion herb seasoning
  • 1 cup soft bread crumbs

Preparation

  1. Preheat oven to 350º F.
  2. Cut eggplant into 1/2" pieces. Measure 3 cups for recipe. Chop onion, celery, parsley and bell peppers.
  3. Mix vegetables together.
  4. Spray a 1-1/2 quart baking dish with cooking spray. Add vegetable mixture and cover. Bake for 40 minutes.
  5. While the vegetables are baking mix melted margarine and Mrs. Dash® herb seasoning with the soft bread crumbs.
  6. Uncover baking dish and sprinkle with crumb mixture. Return the uncovered dish to oven. Bake 10 minutes longer or until the topping is lightly browned.

Helpful hints

  • Substitute your favorite low potassium vegetables like green beans, asparagus or cauliflower.

Nutrients per serving

Calories 101

Protein 2 g

Carbohydrates 10 g

Fat 6 g

Cholesterol 0 mg

Sodium 66 mg

Potassium 183 mg

Phosphorus 30 mg

Calcium 20 mg

Fiber 2.1 g

Renal and renal diabetic food choices

  • 1/2 starch 
  • 1 vegetable medium potassium
  • 1 fat

Carbohydrate choices

1/2

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