Braised Eggplant
Tender, flavorful, and brimming with aromatic spices, this Braised Eggplant recipe is a mouthwatering celebration of hearty comfort food. Perfect for vegetarians and Mediterranean cuisine enthusiasts, this dish features golden-browned eggplant rounds simmered to perfection in a rich, savory tomato sauce with hints of soy sauce, balsamic vinegar, and dried herbs like oregano and basil. Balanced with a touch of sweetness and tang, it’s an irresistible combination of flavors that’s easy to make in just 50 minutes. Serve it over rice, quinoa, or crusty bread for a satisfying meal that’s both wholesome and indulgent. Ideal for weeknight dinners or entertaining guests, this versatile recipe is a must-try for anyone seeking a cozy, plant-based dish that packs a flavorful punch.
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Recipe Information
Ingredients
- 2 medium (about 1 pound each) eggplant
- 4 tablespoons olive oil
- 1 large onion
- 4 garlic cloves
- 1 can (14 ounces) crushed tomatoes
- 1 cup vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon balsamic vinegar
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
Begin by rinsing the eggplants and cutting off the stems. Slice them into 1-inch thick rounds.
Sprinkle the slices with a little salt on both sides and place them on a paper towel. Let them sit for about 15 minutes to draw out bitterness.
While the eggplants are resting, finely chop the onion and mince the garlic cloves.
After 15 minutes, pat the eggplant slices dry with a paper towel to remove excess moisture.
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat.
Add the eggplant slices in a single layer, working in batches if necessary. Fry each side for about 3 minutes until they are golden brown. Remove to a plate and set aside.
In the same skillet, add the remaining 2 tablespoons of olive oil and sauté the onions for 5 minutes until translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the crushed tomatoes, vegetable broth, soy sauce, balsamic vinegar, sugar, oregano, basil, salt, and pepper. Stir well to combine.
Return the eggplant slices to the skillet, submerging them in the sauce.
Reduce the heat to low, cover, and let it simmer for 20 minutes, stirring occasionally, until the eggplant is tender and has absorbed the flavors.
Taste and adjust seasoning if necessary. Garnish with chopped fresh parsley before serving.
Serve hot with your choice of sides or grains like rice or quinoa.
Nutrition Facts
Calories |
1089 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.4 g | 79% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5281 mg | 230% | |
| Total Carbohydrate | 125.4 g | 46% | |
| Dietary Fiber | 41.6 g | 149% | |
| Total Sugars | 65.9 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 338 mg | 26% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 4210 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
