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Lemony Eggplant and Onion Saute
Jeanette Kimszal: Jeanette
Ingredients
- 1 bunch of mint chopped
- 1 diced onion
- 1 Medium Eggplant peeled and chopped into bite size pieces
- 1 pint cherry tomatoes cut in half
- 1 lemon juiced
- 2 tbsp expeller pressed Extra Virgin Olive Oil (EVOO) (I like California Olive Rancher)
- 2 tsp lemon pepper spice blend
Instructions
- Add the ingredients into a pot
- Saute on medium until soft
- Let cool and serve