Ingredients:
2 Cups Of Peeled Cubed Eggplant
1/4 Cup Of Chopped Vidalia Onion
1/8 Teaspoon Of Szeged Hot Paprika Powder
1/8 Teaspoon Of McCormick Ground Basil
1 Tablespoon Of Minced Garlic
2 Cups Of Mineral Water
3 Tablespoons Of Country Crock Butter
1/2 Teaspoon Of Kosher Salt
Information:
Serving Size 2
202 Calories Per Serving
4 Grams Of Fat
Preparation Instructions:
To begin this recipe you will first need to take out a small saucepan. Next add in the peeled cubed eggplant, chopped Vidalia onion, Szeged Hot Paprika Powder, ground basil, minced garlic, mineral water, butter, and kosher salt. Next bring these contents to a boil over medium high heat, stirring often to prevent the contents from burning. You will want to boil the contents until the onions and eggplant are tender and juicy, which should take no longer than seven minutes or so. Once the veggies are cooked, serve them hot. That concludes this unique and tasty recipe. Please be sure to bookmark our website for other unique and delicious boiled vegetable recipes.
