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Sauteed Eggplants

Western.Chefs's picture
Ingredients
  Butter 50 Gram
  Eggplants 2 Medium
  Tomato sauce 125 Milliliter (Kept Hot)
  Chopped fresh parsley 1 Tablespoon
Directions

Melt the butter in a large, heavy frying pan and saute the eggplants, turning occasionally, until golden brown on both sides.
Lift from the pan with a slotted spoon, allowing any excess butter to drip back into the pan.
Transfer to a warm dish, pour over the tomato sauce and garnish with parsley.
Serve at once.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4

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4.41111
Average: 4.4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 146 Calories from Fat 93

% Daily Value*

Total Fat 11 g16.3%

Saturated Fat 6.5 g32.5%

Trans Fat 0 g

Cholesterol 26.9 mg9%

Sodium 10.4 mg0.4%

Total Carbohydrates 13 g4.3%

Dietary Fiber 6.5 g26.2%

Sugars 5.8 g

Protein 2 g4.8%

Vitamin A 16.8% Vitamin C 21.6%

Calcium 2.8% Iron 5%

*Based on a 2000 Calorie diet

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Sauteed Eggplants Recipe