Italian

Sauteed Eggplants is for Side Dish.

Sauteed Eggplants takes 15 minutes to prepare.

Sauteed Eggplants takes 20 minutes to cook.

Sauteed Eggplants makes 4 servings.

The ingredients for Sauteed Eggplants are:

Eggplant, fresh, 4 (japanise long eggplants)
Onions, raw, 1/2 large
Carrots, raw, 2 medium, peeled and shraded
Olive Oil, 2 tbsp
Garlic, 23clove
*Spaghetti/Marinara Sauce (tomato sauce), 0.75 cup
Salt, pepper, dill, bay leave optional

Here is how you make Sauteed Eggplants:

Chop the onions and shrade the carrots. Heat your pan over medium heat, and olive oil and onions and sauteed for 3 min; add carrots and sautee for 3 more minutes.Cut eggplants lengthwise in 4 srips and then in halves or thirds crosswide. Add the eggplants to pan and sautee for 5 min.Chop garlic and add to pan along with herbs, salt and pepper (if using). Stir everything together, cover, lower heat to med-low and cook for 15 more min.Serve at room temperature, keep refrigerated up to 5 days.Makes 4 1.5 cups (250 gm) servingsNumber of Servings: 4Recipe submitted by SparkPeople user WANTFITIN.

The nutritional information for Sauteed Eggplants is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 172.0

• Total Fat: 8.3 g
• Cholesterol: 0.0 mg
• Sodium: 230.1 mg
• Total Carbs: 23.8 g
• Dietary Fiber: 7.9 g
• Protein: 3.7 g

Sauteed Eggplants is Italian cuisine.

The dietary needs meet for Sauteed Eggplants is Vegetarian