Description
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!
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
- salt
- 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.
Prep Time: 40 mins
Cook Time: 35 mins
Total Time: 1 hr 35 mins
Servings: 4