Sauteed eggplant

Sauteed eggplant

A saute is a way of cooking vegetables where they are first fried and then stewed in their own juice. Today we are making sauteed eggplant with vegetables. A tasty, bright, aromatic dish.
5 from 1 vote
Cook Time 15 minutes
Total Time 15 minutes
Cuisine French
Servings 2 people
Calories 134 kcal

Equipment

  • 1 chopping board
  • 1 knife
  • 1 vegetable peeler
  • 1 frying pan
  • 1 plate

Ingredients
  

  • 2 pcs eggplant
  • 2 pcs bell pepper
  • 1 pc carrot
  • 1 pc onion
  • 2 pcs tomato
  • 1 clove garlic
  • ¼ teaspoon salt
  • 2 tbsp vegetable oil
  • 1 bunch parsley

Instructions
 

  • Prepare all the necessary ingredients. Clean and wash the vegetables.
    Ingredients for sauteed eggplant
  • Cut the eggplants into thick slices, then half them, sprinkle with salt, mix, and leave for a couple of minutes to remove bitterness.
    2 pcs eggplant, ¼ teaspoon salt
    Eggplant, salt
  • Pour vegetable oil into the pan, heat it, and put in the eggplants, previously squeezed from the liquid. Fry over high heat for a couple of minutes until golden brown. Remove to a plate.
    2 pcs eggplant, 2 tbsp vegetable oil
    Vegetable oil, eggplant
  • Randomly cut the carrots, but not too small, the onions – in petals. Pour out into the same pan where the eggplants were, and keep until lightly browned.
    1 pc carrot, 1 pc onion
    Carrot, yellow onion
  • While the carrots and onions are being fried, cut the tomatoes into slices, the bell peppers into strips. Add to the pan, cover, and stew all together for a couple of minutes.
    2 pcs bell pepper, 2 pcs tomato
    Bell pepper
  • Then return the eggplants to the pan, mix, and stew together for another couple of minutes under the lid.
    2 pcs eggplant
    Process of cooking sauteed eggplant
  • The vegetables in the pan will make their own juice. Stew over low heat for about 10 minutes until the vegetables are ready.
    Tomatoes
  • Add the chopped garlic clove and parsley at the very end, mix and cover for a couple of minutes.
    1 clove garlic, 1 bunch parsley
    Dill, garlic
  • That’s it, the vegetable saute with eggplants in a pan is ready. Serve warm. Bon Appetit!
    Sauteed eggplant

Notes

This dish is a wonderful option for a light dinner or lunch. It’s a healthy and flavorful mix of veggies that are easy to prepare. You can also add your favorite vegetables or spices to customize it to your liking.

Nutrition

Calories: 134kcalCarbohydrates: 3gProtein: 1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 3gTrans Fat: 0.1gSodium: 307mgPotassium: 171mgFiber: 1gSugar: 0.4gVitamin A: 2516IUVitamin C: 40mgCalcium: 43mgIron: 2mg

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