Sautéed Eggplant and Mushrooms with Basil

Ingredients

• Olive oil

  2 tbsp or 27g

• White mushrooms

  raw

  3 cup, pieces or slices or 210g

• Eggplant

  raw

  2 cup, cubes or 164g

• Garlic powder

  1 tsp or 3g

• Salt

  table

  1 dash or 0.4g

• Basil

  dried

  1 tsp, leaves or 0.7g

Directions

1. Heat the olive oil in a large skillet over medium heat until shimmering.
2. Add the sliced white mushrooms and cubed eggplant in an even layer. Cook, stirring occasionally, until they begin to soften and take on color, 8–10 minutes.
3. Season with the garlic powder and a pinch of salt; stir to coat the vegetables evenly.
4. Continue to sauté until the vegetables are tender and lightly browned, about 2–3 minutes more.
5. Sprinkle in the dried basil and toss just until fragrant, about 1 minute.
6. Taste and adjust salt if needed, then remove from heat and serve warm as a side or light meal.