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Saute of Eggplant

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  Eggplant 500 Gram (1 Pound)
  Salt To Taste
  Olive oil 3 Tablespoon
  Garlic 2 Clove (10 gm), thinly sliced
  Chopped parsley 2 Tablespoon
  Lime/Lemon slice 1⁄2
  Parsley sprigs 1

Cut the eggplant into 1 cm (1/2 inch) pieces.
Put into a colander, sprinkle generously with salt and leave for 30 minutes.
Rinse well under cold water and drain on kitchen paper.
Heat the olive oil in a large frying pan, add the eggplant and fry for 10 to 12 minutes, until golden brown.
Stir in the garlic and parsley and cook for a further 2 minutes.
Serve hot or cold, garnished with lime or lemon slices and parsley.

Recipe Summary

Difficulty Level: 
Very Easy

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 548 Calories from Fat 408

% Daily Value*

Total Fat 46 g71.2%

Saturated Fat 6.4 g32.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 417.9 mg17.4%

Total Carbohydrates 36 g11.8%

Dietary Fiber 18.6 g74.5%

Sugars 12.4 g

Protein 7 g13.4%

Vitamin A 55.4% Vitamin C 99.5%

Calcium 11.1% Iron 20.2%

*Based on a 2000 Calorie diet


Saute Of Eggplant Recipe