Photo: Joseph Gonzalez
Sauteed Eggplant and Carrots with Cranberries and Crispy Sage
7 ingredients
10 min + 20 min
4
openrecipes
Perfect for fall but also maybe … Thanksgiving?
Estimated Nutrition (whole recipe, rough)
219
Calories
2g
Protein
17g
Fat
17g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Walnut | 1 walnut half (4g) | 26 |
| Carrot | 1 medium (61g) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¼ cups Chopped Walnuts
- ¼ cups Fresh Sage Leaves
- 2 Tablespoons Olive Oil
- 2 whole Large Carrots, Cubed
- 1 whole Medium Eggplant, Cubed
- ½ teaspoons Salt To Taste
- ¼ cups Ground Nutmeg
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes