Eggplant Saute

Elevate your weeknight meals with this simple yet flavorful Eggplant Sauté recipe, a Mediterranean-inspired dish that's ready in just 30 minutes! Featuring tender, golden-brown cubes of eggplant infused with aromatic garlic, earthy oregano, and a hint of heat from crushed red pepper flakes, this recipe strikes the perfect balance of savory and zesty. A splash of fresh lemon juice and a sprinkle of parsley add a bright, herbaceous finish that takes this dish to the next level. Perfect as a versatile side dish or a light main course when paired with rice, quinoa, or crusty bread, this healthy and dairy-free recipe is as wholesome as it is delicious. It’s the ultimate quick and easy way to enjoy eggplant while keeping your dinner routine exciting and full of flavor!

Nutriscore Rating: 78/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 medium Eggplant
• 3 tablespoons Olive oil
• 3 large Garlic cloves
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 0.5 teaspoons Dried oregano
• 0.25 teaspoons Crushed red pepper flakes
• 2 tablespoons Fresh parsley
• 2 teaspoons Lemon juice

Directions

Step 1

Wash the eggplants thoroughly and cut them into bite-sized cubes, around 1-inch pieces.

Step 2

Sprinkle a light layer of salt over the eggplant cubes and let them sit in a colander for about 10 minutes to release any bitterness. Rinse under cold water and pat dry with a clean kitchen towel or paper towels.

Step 3

Peel and finely mince the garlic cloves.

Step 4

Heat a large skillet over medium heat and add the olive oil.

Step 5

Once the oil is shimmering, add the minced garlic and sauté for about 30 seconds, stirring constantly to prevent burning.

Step 6

Add the cubed eggplant to the skillet. Stir well to coat the eggplant with the garlic and oil.

Step 7

Season the eggplant with salt, black pepper, oregano, and crushed red pepper flakes. Stir to combine.

Step 8

Cook the eggplant over medium heat, stirring occasionally, for about 12-15 minutes or until the eggplant becomes tender and golden on the edges. If the skillet becomes too dry, add an extra tablespoon of olive oil or a splash of water to prevent sticking.

Step 9

Remove the skillet from the heat and stir in the freshly chopped parsley and lemon juice.

Step 10

Taste and adjust seasonings as needed. Serve warm as a side dish or over rice, quinoa, or toasted bread for a light main dish.

Nutrition Facts

Serving size	1001.2 grams (1001.2g)

Amount per serving	% Daily Value*
Calories	662

Total Fat 43.90g	56%
Saturated Fat 6.90g	35%
Polyunsaturated Fat 4.70g
Cholesterol 0mg	0%
Sodium 3533mg	154%
Total Carbohydrate 66.00g	24%
Dietary Fiber 30.70g	110%
Total Sugars 35.00g
Protein 11.30g	23%

Vitamin D 0IU	0%
Calcium 144mg	11%
Iron 4mg	21%
Potassium 2421mg	52%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.1%

Protein: 6.4%

Carbs: 37.5%