Spinach-eggplant sauté
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 126.1
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 88.5 mg
- Total Carbs: 21.1 g
- Dietary Fiber: 8.9 g
- Protein: 6.2 g
View full nutritional breakdown of Spinach-eggplant sauté calories by ingredient
Introduction
tasty, filling, colorful - good folded into an omelette, or over pasta or white beans. Garnish with grated parmesan and a handful of black olives. tasty, filling, colorful - good folded into an omelette, or over pasta or white beans. Garnish with grated parmesan and a handful of black olives.Number of Servings: 4
Ingredients
-
1 eggplant, cubed
2 large red bell peppers, cut into chunky strips
1 pkg frozen spinach, thawed (or cooked) - 300-500 g
3 cloves garlic, sliced thinly (more or less to taste)
sprinkling red pepper flakes (optional), salt, pepper
1 T olive oil
vinegar (balsamic or red wine)
Directions
Heat olive oil in large, heavy skillet. Brown cubed eggplant over medium heat - slowly enough for the eggplant to soften, 5-6 minutes at least. Add sliced garlic and sauté until slightly browned. Add red pepper strips and continue to saute over fairly low heat, 8-10 minutes, until the pepper strips soften and brown slightly. The eggplant will have more or less disentegrated by this point. Add cooked or thawed spinach and continue to cook for another minute or two - season with salt, pepper, a glug of vinegar, red pepper flakes. Feta or goat cheese is a nice addition if you can fit the calories into your allowance for the day :o)
It's important not to crank up the heat too high and to keep stirring - otherwise the eggplant will start sticking and burning.
Number of Servings: 4
Recipe submitted by SparkPeople user LENOREMM.
It's important not to crank up the heat too high and to keep stirring - otherwise the eggplant will start sticking and burning.
Number of Servings: 4
Recipe submitted by SparkPeople user LENOREMM.