Dinner

Rosemary Eggplant and Mushrooms Saut is for Dinner.

Rosemary Eggplant and Mushrooms Saut takes 15 minutes to prepare.

Rosemary Eggplant and Mushrooms Saut takes 15 minutes to cook.

Rosemary Eggplant and Mushrooms Saut makes 4 servings.

The ingredients for Rosemary Eggplant and Mushrooms Saut are:

1 eggplant peeled and cut into 1" cubes
20 large mushrooms (or 24oz)
1 sprig fresh Rosemary
2 garlic cloves; crushed
1 Tbsp extra virgin olive oil
2 tsp kosher salt

Here is how you make Rosemary Eggplant and Mushrooms Saut:

Peel and cut eggplant into 1" cubes (it's important to peel it, the skin is tough), cut mushrooms into quarters. Sprinkle kosher salt on eggplant and allow to set for at least 10 min to pull out excess moisture.Heat oil with rosemary and garlic so that flavors mixAdd eggplant and mushrooms to oil and stir fry until eggplant is tender. (if you like mushrooms to be soft you may want to add them first and then add the eggplant when the mushrooms are about half way done)Serving Size: makes 4 equal servingsNumber of Servings: 4Recipe submitted by SparkPeople user LAETU5.

The nutritional information for Rosemary Eggplant and Mushrooms Saut is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 91.6

• Total Fat: 4.2 g
• Cholesterol: 0.0 mg
• Sodium: 568.8 mg
• Total Carbs: 11.6 g
• Dietary Fiber: 4.6 g
• Protein: 4.9 g

The dietary needs meet for Rosemary Eggplant and Mushrooms Saut is Vegan