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Publix Aprons Recipes

Mediterranean-Style Eggplant With Baby Greens and Berries

Total Time - 30 minutes / Makes 6 Servings

Kosher-AdaptableWhat's This?

Cooking Sequence

  • Prepare eggplant recipe through step 5 - 25 minutes
  • Prepare salad and serve - 5 minutes

Mediterranean-Style Eggplant With Baby Greens and Berries Salad

Mediterranean-Style Eggplant

Ingredients
2 medium eggplants (rinsed)
1/2 teaspoon kosher salt, divided
1/4 teaspoon pepper, divided
2 tablespoons extra-virgin olive oil, divided
1 tablespoon minced garlic
1/2 cup pre-diced onions
1 (28-ounce) can diced fire-roasted tomatoes (undrained)
1/2 cup pitted kalamata olives (drained)
1 teaspoon turbinado (raw) sugar
1/2 teaspoon dried Italian seasoning

Steps
  1. Remove ends from eggplants; cut each eggplant diagonally into 6 slices. Season both sides of slices with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.
  2. Preheat large sauté pan on medium-high 2–3 minutes. Place 1 tablespoon of the oil in pan; swirl to coat. Add half of the eggplant slices to the pan; cook 3–4 minutes on each side or until golden.
  3. Meanwhile, preheat second large sauté pan on medium-high 2–3 minutes. Place 1 teaspoon of the oil in pan; swirl to coat. Add garlic and onions; cook 2–3 minutes or until onions begin to soften.
  4. Remove eggplant slices from pan and repeat with remaining 2 teaspoons oil and eggplant.
  5. Meanwhile, stir remaining ingredients into onion mixture, including remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Reduce heat to low; cover and cook 8–10 minutes, stirring occasionally, or until thoroughly heated. Spoon tomato mixture over eggplant slices and serve.

CALORIES (per 1/6 recipe) 170kcal; FAT 10g; CHOL 0mg; SODIUM 680mg; CARB 21g; FIBER 8g; PROTEIN 3g; VIT A 10%; VIT C 35%; CALC 4%; IRON 8%

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Baby Greens and Berries Salad

Ingredients
2 (4–6 oz) bags mixed baby salad greens
1/3 cup mixed dried berries (cranberries, cherries, blueberries)
1/4 cup pine nuts
1/4 cup Greek vinaigrette

Steps
  1. Place all ingredients (except dressing) in salad bowl.
  2. Add dressing; toss and serve.

CALORIES (per 1/6 recipe) 100kcal; FAT 5g; CHOL 0mg; SODIUM 125mg; CARB 11g; FIBER 2g; PROTEIN 2g; VIT A 60%; VIT C 25%; CALC 4%; IRON 10%

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Shopping List

Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

The icon will change to Currently on My Grocery List to indicate that it has been added.

ADD ALL 17 ITEMS TO LIST

Bakery
Add to your grocery list cheesecake

Dry Grocery
Add to your grocery list 1/4 cup Greek vinaigrette
Add to your grocery list 1 (28-oz) can diced fire-roasted tomatoes
Add to your grocery list 1/2 tsp dried Italian seasoning
Add to your grocery list 2 tbsp extra-virgin olive oil
Add to your grocery list 1/2 tsp kosher salt
Add to your grocery list 1/3 cup mixed dried berries (cranberries, cherries, blueberries)
Add to your grocery list 1/2 cup pitted kalamata olives
Add to your grocery list 1 tsp turbinado (raw) sugar

Produce
Add to your grocery list 2 medium eggplants
Add to your grocery list 1 tbsp minced garlic
Add to your grocery list 2 (4-6 oz) bags mixed baby salad greens
Add to your grocery list 1/4 cup pine nuts
Add to your grocery list 1/2 cup pre-diced onions

Suggested Items
Add to your grocery list toasted pita bread
Add to your grocery list feta cheese for salad
Add to your grocery list couscous

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Utensils & Cookware

  • 2 large sauté pans (1 with lid)
  • salad bowl
  • cooking spoons
  • knife and cutting board
  • measuring utensils
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Aprons Advice

The eggplant can be peeled before cutting, if desired.

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Recipe Version vege0014