Farmer's Market Baby Eggplant and Carrots

If you're looking for a Mediterranean touch and flavors for spectacular end-of-the-summer vegetables like baby eggplant and baby carrots, try this very tasty and speedy top-of-the-stove dish.


1/2 pound baby eggplant
1/2 pound baby carrots
2 tablespoons extra virgin olive oil
2 handfuls arugula or other greens (optional)
2 teaspoons oregano
1/3 teaspoon fleur de sel or sea salt

  1. "Stripe" the baby eggplants with the tines of a fork and chop into chunks. Cut the carrots into chunks.
  2. Sautee in extra-virgin olive oil for about 10 minutes, stirring every so often. If you like greens, add two handfuls of chopped arugula or other greens at the very end. Add the oregano and fleur de sel or sea salt.
  3. Serve over whole grain orzo or a whole grain of your choice.
Nutritional Analysis: 
Calories 190, Fat: 14g, Sodium: 440mg, Carbohydrate: 16g, Protein: 2g
2 Servings

An Oldways recipe


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