Maricruz Avalos Flores · by Maricruz Avalos Flores★ 5.0 (7)
Italian Sautéed Eggplant
NUTRITION · PER SERVING30M COOK
CAL 5%·PRO 5%
CARBS 13G52% OF CAL
6G FIBER8G SUGAR0G OTHER
FAT 5G45% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Italian sautéed eggplant with cherry tomatoes, garlic, and fresh basil. A simple Mediterranean side that is tender and aromatic, ready in 30 minutes.
sideitalian🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Maricruz Avalos Flores →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 ½ lb eggplant (cut into ½-inch cubes)
- 1 ½ cups cherry tomatoes (halved)
- 1-2 cloves garlic (peeled)
- extra virgin olive oil (as needed)
- fresh basil leaves
- salt & pepper (to taste)
At a glance
PER SERVING · TIME 30M
CAL 5%·PRO 5%
CARBS 13G52% OF CAL
6G FIBER8G SUGAR0G OTHER
FAT 5G45% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 225mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 387mg
- Calcium
- 24mg
- Iron
- 0.09mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 225MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.