Savoury Stewed Eggplant with Almonds
A delicious Mediterranean-style vegan eggplant dish. The almonds provide protein as well as extra flavour and crunch.
Ingredients
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
Directions
Preparation:40min ›
Cook:35min ›
Ready in:1hour15min
- 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.
- 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.
- 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 and Ratings
Global Ratings:
(22)
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)