Recipe Summary

Prep time: 5 mins
Cook time: 5 mins
Yield: 4 servings

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rich in veggies
rich in veggies

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Eggplant Sauté with Shallots, Basil and Oregano
This recipe serves: 4  
2 teaspoons olive oil
1 teaspoon crushed garlic
1 shallot diced
4 cups cubed eggplant (1 inch cubes)
salt to taste
freshly ground black pepper
1 tablespoon freshly chopped basil
1 tablespoon freshly chopped oregano
2 tablespoons freshly grated Parmesan cheese

Cooking Instructions
1. Heat the olive oil in a 10" skillet over medium heat.

2. Add the garlic and shallot and cook for 1 minute.

3. Add the eggplant cubes, salt, pepper, oregano and basil and sauté with the olive oil mixture until the eggplant is slightly browned and becomes tender, about 4 to 6 minutes. Remove from the skillet, sprinkle with Parmesan cheese and serve.

Serving Size: about 1 cup

Nutritional Information
Number of Servings: 4
Per Serving
Calories 65 Carbohydrate 7 g
Fat 3 g Fiber 3 g
Protein 3 g Saturated Fat 1 g
Sodium 143 mg    


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