Sauteed Italian Eggplant Side Dish

Name: Sauteed Italian Eggplant Side Dish
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: chili powder; 1.75 pounds eggplant; 1 clove garlic, chopped; olive oil; 2 tablespoons finely chopped parsley; 1/2 teaspoon salt

“Sauteed Italian Eggplant Side Dish requires about 45 minutes from start to finish. This side dish has 181 calories, 2g of protein, and 15g of fat per serving. For $1.01 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 4. 1 person has tried and liked this recipe. If you have parsley, eggplant, salt, and a few other ingredients on hand, you can make it. This recipe is typical of Mediterranean cuisine. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. It is brought to you by Foodista. With a spoonacular score of 64%, this dish is solid. Similar recipes are Cauliflower Dish (Side Dish), Cabbage Side Dish, and Cucumber Side Dish.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Chili powder4 servings
Eggplant1.8 lb
Garlicchopped1 clove
Olive oil4 servings
Parsley2 tbsp
Salt½ tsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Estimatedper serving · this recipe serves 4

Estimated nutrition per serving
Energy	51 kcal
Protein	2 g
Fat	0.4 g
of which saturates	0.1 g
Carbohydrate	12.1 g
of which sugars	7 g
Fibre	6 g
Salt	0.7 g

Worked out from the 98% of the ingredients we could match.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

2 steps · 45 min

1
Cut the eggplant into chunks and soak in a basin of water and a bit of salt, leave for 15 to 20 minutes.Rinse the eggplant under the running water and dry with a cloth.In a pan, fry the chopped garlic for a couple minutes, then add the eggplant. Lower the gas flame and cook slowly for about 20 minutes.
2
Add parsley the last minute.Season with salt and pepper.