dish
Sautéed Eggplant

4
Serves
43
Calories
12
Nutrients
9
Vitamins

Ingredients

2 teaspoons olive oil
1 large eggplant , cut into 1- inch cubes

Cooking Instructions

1. Heat the olive oil in a 10" skillet over medium-high heat.

2. Add the eggplant cubes, salt and pepper and toss with the olive oil until the eggplant becomes fork tender, about 5 to 8 minutes minutes. Remove from the skillet and serve.

Serving Size: about 1 cup

Nutrition Information

Number of Servings: 4
Calories
43
Protein
1 g
Total Carbohydrate
5 g
Dietary Fiber
2 g
Soluble Fiber
1 g
Insoluble Fiber
1 g
Sugar
3 g
Total Fat
2 g
Saturated Fat
0 g
Monounsaturated Fat
2 g
Polyunsaturated Fat
0 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
0 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
8 %
Percent Calories from Carbohydrate
46 %
Percent Calories from Fat
47 %
Vitamin A
74 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
2 mg
Vitamin D
0 IU
Folate
16 mcg
Vitamin E
1 IU
Vitamin K
0 mcg
Pantothenic Acid
0 mg
Calcium
8 mg
Iron
0 mg
Phosphorus
19 mg
Potassium
185 mg
Sodium
84 mg
Zinc
0 mg