Print 
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
- Preheat oven to 350º F.
- Cut eggplant into 1/2" pieces. Measure 3 cups for recipe. Chop onion, celery, parsley and bell peppers.
- Mix vegetables together.
- Spray a 1-1/2 quart baking dish with cooking spray. Add vegetable mixture and cover. Bake for 40 minutes.
- While the vegetables are baking mix melted margarine and Mrs. Dash® herb seasoning with the soft bread crumbs.
- 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.
Submitted by: Recipes from “Cooking for David: A Culinary Dialysis Cookbook” by Sara Colman, RD, CSR, CDE and Dorothy Gordon, RN. Submitted by ܽƵdietitian Sara from California.
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
Kidney and kidney diabetic food choices
- 1/2 starch
- 1 vegetable medium potassium
- 1 fat
Carbohydrate choices
1/2
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