Sauteed Eggplant with Oregano Vegetable Toss

4
Medium
Side Dishes

Characteristics

Vegetarian

Nutritional Facts Per Serving

160
Calories
4 g
Protein
13 g
Carbs
3 g
fiber
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 160
  • Lipides 10 g
    • Saturated fat  2 g
  • Cholesterol 5 mg
  • Sodium  330 mg
  • Carbs 13 g
    • fiber  3 g
  • Protein 4 g

Ingredients

  • 2 tbsp (30 mL) all-purpose flour
  • 1/2 tsp (2 mL) each salt and pepper, divided
  • 1 eggplant, cut into 1/2-in. (1-cm) thick slices (approx. 8 to 10 slices)
  • 1/4 cup (60 mL) olive oil, divided
  • 1 cup (250 mL) sliced white mushrooms
  • 1 cup (250 mL) diced green zucchini
  • 1 1/2 cups (375 mL) diced fresh tomatoes
  • 2 tbsp (30 mL) Oregano Seasoning Paste
  • 1 cup (250 mL) crushed Roasted Garlic & Rosemary Croutons
  • 1/2 cup (125 mL) finely sliced green onions
  • 1/4 cup (60 mL) crumbled feta cheese

Method

  1. Preheat oven to 500°F (260°C). In a large bowl, mix flour, 1/4 tsp each (1 mL) salt and pepper. Add eggplant slices and toss to coat evenly. Heat half the oil in a large skillet over medium-high heat and, working in batches, sauté the eggplant 2 to 3 min. on each side, adding more oil as needed. Transfer eggplant to a parchment-paper-lined baking sheet. Set aside. 
  2. Return skillet to the heat, add more oil if necessary. Sauté mushrooms until browned, about 5 min. Toss in zucchini, season with remaining salt and pepper and cook 1 to 2 min. Turn off heat; mix in tomatoes, oregano paste, croutons and green onions. Adjust seasoning if desired. 
  3. Divide vegetable mixture on top of the eggplant slices. Sprinkle 1 tsp (5 mL) crumbled feta over each portion; bake 5 min. until heated through. Serve immediately.

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