Sauteed Eggplant
Yield
4 servingsPrep
35 minCook
5 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggplant
medium-sized |
*
|
| ½ | teaspoon |
salt
|
|
| 2 | teaspoons |
vegetable oil
|
|
| 1 | teaspoon |
chili powder
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggplant
medium-sized |
*
|
| 2.5 | ml |
salt
|
|
| 1E+1 | ml |
vegetable oil
|
|
| 5 | 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.
