Sauteed Eggplant with Oregano-Vegetable Toss
- Level
- easy
- Prep Time
- 15 mins
- Total Time
- 35 mins
- Serves
- 4
Ingredients
- 2 tbsp
- all-purpose flour
- 30 mL
- 1/2 tsp
- each salt and pepper, divided
- 2 mL
- 1
- small eggplant, cut into 1/2 in. (1.25 cm) thick slices (approx. 8 to 10 slices)
- 0
- 1/4 cup
- olive oil, divided
- 60 mL
- 1 cup
- sliced white mushrooms
- 250 mL
- 1 cup
- diced green zucchini
- 250 mL
- 1 1/2 cups
- diced fresh tomatoes
- 375 mL
- 2 tbsp
- Oregano Seasoning Paste
- 30 mL
- 1 cup
- crushed Roasted Garlic & Rosemary Croutons
- 250 mL
- 1/2 cup
- finely sliced green onions
- 125 mL
- 1/4 cup
- crumbled feta cheese
- 60 mL
Directions
Step 1
Preheat oven to 500°F (260°C). In a bowl, mix flour, 1/4 tsp each (1 mL) salt and pepper. Toss in eggplant and coat evenly. Heat half the oil in a large sauté pan over medium-high heat and, working in batches, sauté the eggplant for 2 to 3 min. on each side, adding oil as needed. Transfer eggplant to a parchment-paper-lined baking tray and set aside.
Step 2
Return pan to the heat, add more oil if necessary and sauté mushrooms until brown, 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 needed.
Step 3
Divide vegetables evenly on top of eggplant slices. Sprinkle 1 tsp (5 mL) crumbled feta over each and cook 5 min. before serving.
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Nutritional Facts
- Nutrition Description:
- ¼ of the recipe
- Calories:
- 160
- Fat:
- 10 g
- Saturated Fat:
- 2 g
- Carbs:
- 13 g
- Fibre:
- 3 g
- Cholesterol:
- 5 mg
- Protein:
- 4 g
- Sodium:
- 330 mg