Roasted Eggplant (Aubergine) and Onion Pasta Recipe

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Roasted Eggplant (Aubergine)  and Onion Pasta
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Ingredients:

Directions:

  1. Preheat broiler.
  2. Spray baking sheet lightly with nonstick spray.
  3. Place eggplant slices and onion rings on baking sheet; broil 20 minutes, turning once.
  4. Remove from oven; cool.
  5. Cut into bite size pieces.
  6. While eggplant and onions roast, cook pasta according to pkg directions, omitting salt and oil.
  7. Heat oil in skillet over medium heat.
  8. Add garlic and saute 1 minutes.
  9. Add tomato, basil or Italian seasoning, salt, and pepper; cook over low heat for 10 minutes.
  10. Stir in eggplant and onion; cook 5 minutes.
  11. Add in pasta and stir well.
  12. Top with cheeses and pistachio nuts.
  13. Serve with a robust wine and a salad of greens.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 247.54 Kcal (1036 kJ)
Calories from fat 129.72 Kcal
% Daily Value*
Total Fat 14.41g 22%
Cholesterol 26.75mg 9%
Sodium 1016.71mg 42%
Potassium 594.5mg 13%
Total Carbs 18.75g 6%
Sugars 8.51g 34%
Dietary Fiber 5.12g 20%
Protein 11.7g 23%
Vitamin C 15.8mg 26%
Iron 0.3mg 1%
Calcium 237.2mg 24%
Amount Per 100 g
Calories 78.29 Kcal (328 kJ)
Calories from fat 41.03 Kcal
% Daily Value*
Total Fat 4.56g 22%
Cholesterol 8.46mg 9%
Sodium 321.57mg 42%
Potassium 188.03mg 13%
Total Carbs 5.93g 6%
Sugars 2.69g 34%
Dietary Fiber 1.62g 20%
Protein 3.7g 23%
Vitamin C 5mg 26%
Iron 0.1mg 1%
Calcium 75mg 24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.4
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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