Eggplant Sautéed with Basil
Portion Size: ½ cup eggplant
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 4 cups eggplant | Washed, trimmed and cubed |
| ½ teaspoon salt | |
| 1 tablespoon olive oil | |
| 1 clove garlic | Washed, peeled and minced |
| ¼ teaspoon black pepper | |
| 1 tablespoon basil leaves |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Put the olive oil and garlic in a large, deep skillet, over medium heat. Add the eggplant. | |
| 2 | Stir and toss almost constantly until the eggplant begins to release some of the oil it has absorbed, after 5 or 10 minutes. Continue cooking, stirring frequently, until the eggplant is very tender, about 30 minutes. | Cook until internal temperature reaches 135°F. |
| 3 | Sprinkle with pepper and salt, stir in the basil, and serve. |
Variation: Eggplant can be steamed, braised, microwaved, roasted, stir fry. May add choice of herbs or spices for flavor.
Variation: Eggplant Sauté with Stewed Tomatoes. Add 1 cup canned stewed tomatoes
Time Temperature Sensitive food. Food safety Standards: hold food for service at an internal temperature above 140° F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41° F. Follow proper cooling procedures. Store leftovers in a tightly sealed, labeled and dated container. Use leftover within 72 hours if stored in refrigerator or 30 days if stored in the freezer. Reheat leftover product quickly (within 2 hours) to 165 degrees F for 15 seconds. Reheat left over product only once; discard if not used. Cold holding at 41°F or colder or using time alone (less than four hours).
