Sautéed Eggplant
This healthy, low-carb side dish is delicious and full of flavor! Try this Sautéed Eggplant for an easy vegetable dish that's packed with nutrients.
Servings: 4 servings
Calories: 44kcal
Instructions
- Wash the eggplant and chop off the stem. Next slice eggplant in half and begin chopping into cubes.
- Heat a nonstick pan to high heat. Add the eggplant and olive oil.
- Once the pan starts sizzling, mix up the eggplant. Add more olive oil, if needed.
- Reduce heat to medium high. Cook for 10 minutes, stirring every minute.
- If eggplant is starting to burn before it is done cooking, reduce heat once again to medium. Cook for another 2 minutes until tender and cooking through.
- Add your seasonings. This recipe calls for soy sauce, garlic powder, and red pepper. Mix the eggplant with the seasonings and cook for one more minute.
- Next remove eggplant from skillet with a spatula and add to a serving bowl or plate.
Video
Notes
- The recipe keeps the eggplant peel on, but you are welcome to remove it if that's your preference
- Cooking with oil is totally optional, but it does add flavor
- For best results, wait to season the eggplant until the end of cooking time
Nutrition
Serving: 1g | Calories: 44kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 171mg | Potassium: 287mg | Fiber: 4g | Sugar: 4g | Vitamin A: 36IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 0.4mg