Eggplant with Almonds
This eggplant dish is versatile, serving wonderfully as either a side dish or a satisfying main course when paired with bulgur wheat or couscous. It boasts a delightful blend of Mediterranean flavors, combining savory and sweet elements. Plus, the almonds provide an excellent source of protein for vegetarians like me. Bon appétit!
Ingredients
- 2 large eggplants, cut into cubes
- salt
- ¼ cup olive oil
- 1 large onion, minced
- 2 cloves garlic, minced
- 1 cup whole almonds, skin removed
- 2 cups cherry tomatoes, halved and seeded
- 4 mint leaves, sliced
- 2 tablespoons white wine
- 2 tablespoons white sugar
- ½ teaspoon chili powder
- ½ cup chopped fresh parsley
Instructions
- Place the eggplant in a colander and sprinkle with salt. Set the colander in the sink to drain off liquid, about 20 minutes. Pat the cubes with paper towel to remove excess salt.
- Heat the olive oil in a large skillet over medium-high heat. Cook the onion in the oil until translucent. Add the garlic; cook and stir another 2 minutes. Stir in the eggplant and almonds, cooking and stirring until the eggplant is tender, but not mushy, about 20 minutes.
- When the eggplant is cooked through, mix in the tomatoes, mint, white wine, sugar, salt, and chili powder. Cook mixture for 10 minutes, stirring occasionally; remove from heat and garnish with parsley.
Nutrition
Calories: 458kcalCarbohydrates: 37gProtein: 12gFat: 32gSaturated Fat: 3gSodium: 23mgPotassium: 1169mgFiber: 15gSugar: 16gVitamin C: 34mgCalcium: 140mgIron: 3mg
Tried this recipe?Let us know how it was!