Eggplant sauteed with oil and garlic (recipe)
| Eggplant sauteed with oil and garlic (recipe) | |
|---|---|
| Name | Eggplant sauteed with oil and garlic |
| Ingredients | Eggplant • Olive oil • Garlic • Salt • Pepper • Parsley |
| Cooktime (in hours) | 0.5 |
| Preptime (in hours) | 0.25 |
| Totaltime (in hours) | 0.75 |
| Keto friendliness | Keto friendly |
| Calories | 121 |
| Fat | 10.4 |
| Protein | 1.3 |
| Carbohydrate | 7.5 |
| Fiber | 4 |
| Net carbohydrates | 3.5 |
| Sugar | 2.9 |
| Saturated fat | 1.4 |
| Cholesterol (mg) | 0 |
| Sodium | 3.9 |
| Servings | 4 |
| Reviewaggregate | |
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Eggplant sauteed with oil and garlic (recipe) details
Time:
Prep Time in Hours and Mins:45M
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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Eggplant sauteed with oil and garlic (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Eggplant sauteed with oil and garlic (recipe) image(external)
Recipe instructions
- Bakethe eggplant: Pierce 2 or 3 places with a sharp knife on one side and then the other.
- Place in an oiled baking dish in the middle of a 425F oven for 25- 30 minutes until thoroughly soft to the touch.
- --or-- Steam the eggplant: Place eggplant in a vegetable rack or sieve and set in a pan of boiling water, not letting the water tough the eggplant; cover tightly and steam 15 to 20 minutes or longer, depending on the size.
- Be careful not to overcook.
- When the eggplant is soft all over, cut in half lengthwise and scrape the flesh from the skin.
- Heat the olive oil in a frying pan, add the garlic and cook slowly a minute; then add the eggplant.
- Beat and stir with a wooden spoon for several minutes to break the eggplant meat into a puree.
- Beat in salt and pepper to taste, then add drops of lemon juice, to taste.
- May be cooked in advance: Just before serving, reheat and fold in the parsley, and turn into a hot vegetable dish.
- Enjoy!.
Food tags
European, Low Protein, Low Cholesterol,
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Contributors: Prab R. Tumpati, MD
