Description
This rich and hearty braised eggplant in fresh tomato sauce is a great way to utilize your fresh summer veggies. Light, nutritious and full of flavor!
Ingredients
Scale
- 8 small white eggplants, sliced lengthwise (you can also use 4 long Japanese eggplants, sliced in rounds)
- 1 tsp sea salt
- 2 tbsp extra virgin olive oil
- 1 small head of garlic peeled and sliced
- 1 cup tightly packed basil leaves, chopped
- 6 large tomatoes, diced with their juice (see note)
- 1 tsp fresh grated ginger
- 1/2 tsp salt
- 1 tsp Aleppo pepper (you can also use 1/2 tsp red pepper flakes)
- 3 tbsp extra virgin olive oil
Instructions
- Slice eggplants in half lengthwise. Place them on a large colander and sprinkle with 1 teaspoon of salt and let them sit on the colander while you prepare the tomato sauce
- Heat 2 tablespoons extra virgin olive oil in a large deep skillet. Add garlic and basil and cook for 2 minutes
- Add diced tomatoes, ginger, 1/2 teaspoon salt and Aleppo pepper or red pepper flakes and cook over high heat for 15 minutes
- In the meantime, in a separate large skillet, heat 3 tablespoons of extra virgin olive oil. Add sliced eggplant and cook over high heat for 5 minutes, stirring constantly
- Once the tomato sauce is ready, add cooked eggplant, lower the heat and simmer for 20 minutes or until the eggplant is tender
- Serve warm over with rice, couscous or quinoa
Notes
- During the wintertime, you can use canned diced tomatoes
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Entree
- Method: Braising
- Cuisine: Vegan and Gluten Free
Nutrition
- Serving Size: 1/4 of the dish
- Calories: 221
- Sugar: 8.8
- Sodium: 886
- Fat: 18.2
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 5.5
- Protein: 3.3
- Cholesterol: 0