Sauteed Eggplant with Oregano-Vegetable Toss
Prep Time
Serves
Cooking Mode
2 tbsp all-purpose flour
½ tsp each salt and pepper, divided
1 small eggplant, cut into 1/2 in. (1.25 cm) thick slices (approx. 8 to 10 slices)
¼ cup olive oil, divided
1 cup sliced white mushrooms
1 cup diced green zucchini
1 ½ cups diced fresh tomatoes
2 tbsp Oregano Seasoning Paste
1 cup crushed Roasted Garlic & Rosemary Croutons
½ cup finely sliced green onions
¼ cup crumbled feta cheese
2 tbsp all-purpose flour
½ tsp each salt and pepper, divided
1 small eggplant, cut into 1/2 in. (1.25 cm) thick slices (approx. 8 to 10 slices)
¼ cup olive oil, divided
1 cup sliced white mushrooms
1 cup diced green zucchini
1 ½ cups diced fresh tomatoes
2 tbsp Oregano Seasoning Paste
1 cup crushed Roasted Garlic & Rosemary Croutons
½ cup finely sliced green onions
¼ cup crumbled feta cheese
Directions
1Preheat 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.
2Return 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.
3Divide vegetables evenly on top of eggplant slices. Sprinkle 1 tsp (5 mL) crumbled feta over each and cook 5 min. before serving.
Disclaimer
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Personal Note
Personal Note
