Sauteed Eggplant and Carrots with Cranberries and Crispy Sage – a delicious recipe with Walnuts, Olive Oil, Carrots, Salt, Ground Nutmeg, Cranberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large skillet, toast the walnuts over medium heat just until golden and fragrant.
2
Remove them to a plate.
3
In the same pan, fry the sage leaves in the olive oil for 4 minutes or until slightly browned.
4
Remove the leaves to a paper towel to drain.
5
Into the same pan with the olive oil used for frying the sage, add the carrots with a sprinkle of salt.
6
Cook for 5 minutes until the carrots are slightly softened, then add the eggplant with more salt and the nutmeg.
7
Cook for 5-10 more minutes or until the vegetables are cooked to your likingstill with a bit of crunch or completely soft.
8
Add the walnuts and cranberries to the pan.
9
Stir to combine, and taste one of the veggies.
10
Add more salt if youd like.
11
Serve topped with the crispy sage.
12
Notes: Add a heap of arugula, some grated Parmesan and cracked pepper to the top of this dish for an instant salad!
141
kcal
Calories
12
g
Fat
8
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/4 cups Chopped Walnuts, 1/4 cups Fresh Sage Leaves, 2 Tablespoons Olive Oil, 2 whole Large Carrots, Cubed, and more.
Yes, Sauteed Eggplant and Carrots with Cranberries and Crispy Sage falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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