Guest guest Posted May 3, 2000 Report Share Posted May 3, 2000 * Exported from MasterCook * Herbed Eggplant Saute Recipe By : Cooking Light, 1988 Serving Size : 6 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable cooking spray 1 teaspoon olive oil 2 cloves garlic -- minced 1 medium eggplant -- peeled and cubed 3 tablespoons chopped fresh parsley 1/2 teaspoon dried whole thyme 1/4 teaspoon salt 1/4 teaspoon dried whole marjoram 1/4 teaspoon summer savory 1/8 teaspoon freshly ground pepper 1 cup chopped tomato Coat a skillet with cooking spray; add oil. Place over medium heat until hot. Add garlic. Saute 1 minute. Add eggplant and next 6 ingredients. Saute 8 minutes or until eggplant is tender. Stir in tomato. Cook until heated. Yield: 6 servings . CALORIES 35; PROT 1.2g; FAT 0.9g; CARB 6.7g; CHOL 0mg; IRON 0.9mg; SOD 104mg; CALC 38mg KES 05/03/00 - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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