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Eggplant with Almonds Recipe

Recipe by: Melinda

"This eggplant is great served as a side dish or as a complete meal atop bulgur wheat, or couscous. It's a savory and sweet Mediterranean dish. The almonds are a nice source of protein for vegetarians like myself. Enjoy!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep40 m
  • Cook35 m
  • Ready In1 h 35 m
  • 1Place 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.
  • 2Heat 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.
  • 3When 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.
Ingredients
  • 4 servings
  • 458 cals
  • 2 large eggplants, cut into cubes
  • salt
  • 1/4 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
  • 1 pinch salt
  • 1/2 teaspoon chili powder
  • 1/2 cup chopped fresh parsley
Nutrition

Amount per serving ( 5 total)

  • Calories:
    458
    23%
  • Fat:
    32.4
    50%
  • Carbs:
    37.2
    12%
  • Protein:
    11.7
    23%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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