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Sauteed Eggplant

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YIELD

4 servings

PREP

35 min

COOK

5 min

READY

40 min

Ingredients

1 1
EACH EACH EGGPLANT
medium-sized *
½ 2.5
TEASPOON ML SALT
2 1E+1
TEASPOONS ML VEGETABLE OIL
1 5
TEASPOON ML CHILI POWDER
optional

Directions

Cut eggplant into slices ¼ inch thick.

Sprinkle with salt and let sit for ½ hour.

Rinse, squeeze and pat dry. Sauté in oil until soft, adding more oil if you need it.

Place on paper towels.

Serve sprinkled with hot chili powder if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 4g (0.1 oz)
Amount per Serving
Calories 21 101% from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 300mg 12%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 0g
Vitamin A 3% Vitamin C 1%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
 

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