Sautéed Eggplant with Oregano Vegetable Toss

Prep time: 15min
Total time: 35min
Serves 4
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
pure olive oil, divided
60 mL
1 cup
sliced Whole 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
¼ of the recipe
calories
160
fat
10 g
saturated fat
2 g
carbs
13 g
protein
4 g
cholestrol
5 mg
fibre
3 g
sodium
330 mg
potassium
300 mg

Directions

  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.

  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.

  3. Divide vegetables evenly on top of eggplant slices. Sprinkle 1 tsp (5 mL) crumbled feta over each and cook 5 min. before serving.