dish
Eggplant Sauté with Shallots, Basil and Oregano

4
Serves
65
Calories
14
Nutrients
11
Vitamins

Ingredients

2 teaspoons olive oil
1 teaspoon crushed garlic
4 cups cubed eggplant (1 inch cubes)
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

Nutrition Information

Number of Servings: 4
Calories
65
Protein
3 g
Total Carbohydrate
7 g
Dietary Fiber
3 g
Soluble Fiber
1 g
Insoluble Fiber
1 g
Sugar
3 g
Total Fat
3 g
Saturated Fat
1 g
Monounsaturated Fat
2 g
Polyunsaturated Fat
0 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
2 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
14 %
Percent Calories from Carbohydrate
41 %
Percent Calories from Fat
44 %
Vitamin A
255 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
1 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
0 mcg
Vitamin C
3 mg
Vitamin D
1 IU
Folate
21 mcg
Vitamin E
1 IU
Vitamin K
0 mcg
Pantothenic Acid
0 mg
Calcium
73 mg
Iron
1 mg
Phosphorus
51 mg
Potassium
230 mg
Sodium
143 mg
Zinc
0 mg