Savoury Stewed Eggplant with Almonds

    1 hour 15 minutes

    A delicious Mediterranean-style vegan eggplant dish. The almonds provide protein as well as extra flavour and crunch.

    18 people made this

    Serves: 4 

    • 2 large eggplants, cut into cubes
    • 1 pinch salt
    • 1/4 cup (65ml) olive oil
    • 1 large onion, minced
    • 2 cloves garlic, minced
    • 155g whole almonds, skin removed
    • 300g cherry tomatoes, halved and seeded
    • 4 mint leaves, sliced
    • 2 tablespoons white wine
    • 2 tablespoons white sugar (optional)
    • 1 pinch salt
    • 1/2 teaspoon chilli powder
    • 1/2 cup chopped fresh parsley

    Preparation:40min  ›  Cook:35min  ›  Ready in:1hour15min 

    1. 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 towels to remove excess salt.
    2. Heat the olive oil in a large frypan 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.
    3. When the eggplant is cooked through, mix in the tomatoes, mint, white wine, sugar, salt and chilli powder. Cook mixture for 10 minutes, stirring occasionally; remove from heat and garnish with parsley.

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    Reviews in English (19)


    Any lover of eggplant would find this an excellent dish. I was in a hurry - did not seed the tomatoes and used sliced almonds. Still good!  -  15 Jan 2010  (Review from Allrecipes USA and Canada)


    This dish was amazing!! I made it for 2 servings to split so I could have some the next day for lunch....But I ate it all in one sitting!!!! Excellent!!  -  15 Dec 2007  (Review from Allrecipes USA and Canada)


    I think this recipe is just ok, considering the amount of work and time that goes into it.  -  19 Mar 2008  (Review from Allrecipes USA and Canada)