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 garlicWashed, peeled and minced
¼ teaspoon black pepper
1 tablespoon basil leaves


Steps:Directions: Critical Control Point /Quality Assurance
1Put the olive oil and garlic in a large, deep skillet, over medium heat. Add the eggplant.
2Stir 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.
3Sprinkle 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 foodFood 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). 

Jacqueline Larson M.S., R.D.N. and Associates