Dairy-Free Aubergine Saganaki
Transform your dinner table with this rich and flavorful Dairy-Free Aubergine Saganaki, a plant-based twist on the Greek classic. Perfectly golden aubergine slices are layered in a savory tomato sauce infused with garlic, red onion, and aromatic oregano, then topped with briny Kalamata olives and fresh basil for a burst of Mediterranean flair. This recipe is entirely dairy-free, achieving indulgent satisfaction without the use of traditional cheese, and it's baked to perfection in the oven for a hearty, wholesome meal. Ready in just about an hour, this dish is a satisfying main course or a delicious side paired with crusty bread for dipping. Whether you're a fan of Greek cuisine or seeking dairy-free recipe inspiration, this one-pan wonder is sure to impress!
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Recipe Information
Ingredients
- 2 large aubergines (eggplants)
- 4 tablespoons extra virgin olive oil
- 1 large red onion
- 3 cloves garlic cloves
- 400 grams canned tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- 10 leaves fresh basil leaves
- 100 grams kalamata olives, pitted and sliced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat the oven to 200°C (400°F).
Cut the aubergines into 1 cm thick slices.
Sprinkle the aubergine slices with salt and let them sit for 10 minutes to draw out excess moisture. Rinse and pat dry with a paper towel.
In a large ovenproof skillet, heat 2 tablespoons of olive oil over medium heat.
Add aubergine slices in batches and cook until golden brown on both sides, adding more oil as needed. Remove and set aside.
In the same skillet, add the remaining 2 tablespoons of olive oil and sauté the chopped red onion until soft and translucent.
Add minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the canned tomatoes, tomato paste, and sugar. Let it simmer for 5 minutes.
Add dried oregano, salt, black pepper, and half of the fresh basil leaves.
Place the aubergine slices back into the skillet, covering them with the tomato mixture.
Top with sliced kalamata olives.
Transfer the skillet to the preheated oven and bake for 20-25 minutes.
Remove from the oven and garnish with the remaining fresh basil leaves.
Serve warm as a main course or alongside crusty bread.
Nutrition Facts
Calories |
1154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.2 g | 111% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3894 mg | 169% | |
| Total Carbohydrate | 96.0 g | 35% | |
| Dietary Fiber | 40.6 g | 145% | |
| Total Sugars | 54.3 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 360 mg | 28% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 3246 mg | 69% | |
*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.
