Sauteed Eggplants

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 172.0
  • Total Fat: 8.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 230.1 mg
  • Total Carbs: 23.8 g
  • Dietary Fiber: 7.9 g
  • Protein: 3.7 g

View full nutritional breakdown of Sauteed Eggplants calories by ingredient
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Easy and yet delicious side dish that goes well with meat of any kind. Easy and yet delicious side dish that goes well with meat of any kind.
Number of Servings: 4


    Eggplant, fresh, 4 (japanise long eggplants)
    Onions, raw, 1/2 large
    Carrots, raw, 2 medium, peeled and shraded
    Olive Oil, 2 tbsp
    Garlic, 23clove
    *Spaghetti/Marinara Sauce (tomato sauce), 0.75 cup
    Salt, pepper, dill, bay leave optional


Chop the onions and shrade the carrots. Heat your pan over medium heat, and olive oil and onions and sauteed for 3 min; add carrots and sautee for 3 more minutes.
Cut eggplants lengthwise in 4 srips and then in halves or thirds crosswide. Add the eggplants to pan and sautee for 5 min.
Chop garlic and add to pan along with herbs, salt and pepper (if using). Stir everything together, cover, lower heat to med-low and cook for 15 more min.
Serve at room temperature, keep refrigerated up to 5 days.

Makes 4 1.5 cups (250 gm) servings

Number of Servings: 4

Recipe submitted by SparkPeople user WANTFITIN.

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