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Sauteed Eggplant with Tomato & Onion Topping

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Recipe

 

Yield

4 servings

Prep

30 min

Cook

15 min

Ready

45 min
Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 each eggplant
trimmed
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1 each onions
chopped
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3 tablespoons olive oil
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2 cloves garlic
minced
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2 each tomatoes
chopped
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1 teaspoon oregano
crushed
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½ cup red wine
dry
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4 tablespoons Parmesan cheese
grated
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2 tablespoons parsley leaves
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Ingredients

Amount Measure Ingredient Features
1 each eggplant
trimmed
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1 each onions
chopped
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45 ml olive oil
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2 cloves garlic
minced
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2 each tomatoes
chopped
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5 ml oregano
crushed
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118 ml red wine
dry
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6E+1 ml Parmesan cheese
grated
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3E+1 ml parsley leaves
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Directions

Cut eggplant into ½ inch slides, sprinkle with a little salt on both sides (to draw out water), and let slices drain in colander for 30 minutes.

While eggplant is draining, cook the onion in 1 tablespoon olive oil over moderate heat, stirring until golden.

Stir in garlic, tomatoes, oregano and wine and simmer, stirring occasionally, for 10 minutes, or until liquid is almost evaporated.

Stir in the Parmesan cheese, parsley and salt and pepper to taste; transfer the topping to a bowl, cover and keep warm.

Brush salt from surfaces of eggplant, rinse quickly and pat dry.

In the skillet, heat the remaining olive oil until hot, but not smoking and cook the eggplant, browning on one side, then turn, reduce heat, and cook an additional 5 minutes or more until tender.

Transfer to plate, spoon the tomato and onion topping onto it, and serve with additional cheese.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 110g (3.9 oz)
Amount per Serving
Calories 13775% from fat
 % Daily Value *
Total Fat 11g 18%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 82mg 3%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 6%
Sugars g
Protein 6g
Vitamin A 14% Vitamin C 22%
Calcium 8% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 
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