Healthy Living Awaits- Real Health. Real Food. Real Living

Eggplant Saute

I made this sautéed eggplant the other day for a quick snack, and It was made with just ingredients that I had in my fridge. This recipe is a great way to use those leftover veggies you have lying around!


1 eggplant (chopped)

1 cups of chopped tomatoes

1 tablespoon of coconut oil

sea salt, garlic salt

Add the eggplant to a large sauce pan and let cook for a few minutes, until a decent amount of the eggplant water releases. Add in the tomatoes, coconut oil, and spices. Sauté for 10-15 minutes, or until eggplant is soft.

Note: Eggplant carries a lot of water, so you shouldn’t need more than a tablespoon of coconut oil, or even a complete tablespoon, depending how moist your eggplant is.

This recipe is great as a snack or side dish. I want to experiment how it would taste on top of grilled chicken breast as a type of medley. Yum!

This entry was published on July 31, 2012 at 9:35 PM and is filed under GAPS, Nutrition/Eat This Not That, Recipes. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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