Sautéed Eggplant with Oregano Vegetable Toss

Prep time: 15min

Total time: 35min

Serves 4

Ingredients
Nutritional Information

2 tbsp

all-purpose flour

30 mL

1/2 tsp

each salt and pepper, divided

2 mL

small eggplant, cut into 1/2 in. (1.25 cm) thick slices (approx. 8 to 10 slices)

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

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