Easy Eggplant Creole
Elevate your weeknight dinners with this vibrant and savory Easy Eggplant Creole recipe—a one-skillet wonder that brings the bold flavors of Louisiana straight to your table. Featuring tender cubes of sautéed eggplant simmered in a spiced tomato-based sauce with the classic Creole trio of onion, bell pepper, and celery, this dish is a hearty and satisfying vegetarian option. Smoked paprika, dried thyme, and a touch of cayenne pepper enhance the flavor profile, while optional fresh parsley adds a bright finishing touch. Quick to prepare in just 45 minutes and easily customizable, you can serve this flavorful creation over fluffy white rice for a nourishing, gluten-free meal. Perfect for busy weeknights, this dish captures the essence of comfort food with minimal effort.
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Recipe Information
Ingredients
- 2 medium eggplant
- 3 tablespoons olive oil
- 1 medium, diced yellow onion
- 1 medium, diced green bell pepper
- 2 diced celery stalks
- 3 cloves, minced garlic
- 14.5 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.25 teaspoons cayenne pepper
- 0.5 teaspoons or to taste salt
- 0.25 teaspoons or to taste black pepper
- 2 tablespoons, chopped (optional for garnish) fresh parsley
- 2 cups, cooked (optional for serving) white rice
Instructions
Slice the eggplants into 1-inch cubes and sprinkle lightly with salt. Set aside for 10 minutes to draw out moisture, then pat dry with paper towels.
Heat 2 tablespoons of olive oil in a large skillet or pot over medium heat. Add the eggplant cubes and sauté for 6-8 minutes until tender and lightly browned. Remove the eggplant from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Sauté the diced onion, green bell pepper, and celery for 5 minutes, or until softened and fragrant.
Stir in the minced garlic and cook for another 30 seconds.
Add the canned diced tomatoes (with their juice), tomato paste, and vegetable broth to the skillet. Stir well to combine.
Season the mixture with smoked paprika, dried oregano, dried thyme, cayenne pepper, salt, and black pepper. Stir to blend the spices evenly.
Return the cooked eggplant to the skillet and mix gently to coat it in the Creole sauce.
Cover the skillet and let the mixture simmer over low heat for 15 minutes, stirring occasionally. Adjust seasoning with additional salt or spices if needed.
Serve the Eggplant Creole hot, garnished with fresh parsley if desired. Pair with cooked white rice for a complete meal.
Nutrition Facts
Calories |
1512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.1 g | 78% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3856 mg | 168% | |
| Total Carbohydrate | 220.3 g | 80% | |
| Dietary Fiber | 56.5 g | 202% | |
| Total Sugars | 72.2 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 571 mg | 44% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 5789 mg | 123% | |
*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.
