Eggplant a La Grecque
Experience a taste of the Mediterranean with this irresistible Eggplant a La Grecque, a vibrant and aromatic dish that's perfect as a main course or flavorful side. Tender cubes of eggplant are pan-fried to golden perfection and simmered in a tangy tomato-based sauce infused with fragrant dried oregano, thyme, and a splash of white wine vinegar for a hint of brightness. Enhanced with sautéed onions, garlic, and a touch of sweetness from sugar, this recipe is all about layering bold, satisfying flavors. Finished with a sprinkle of fresh parsley and a squeeze of lemon for a zesty kick, it’s a versatile dish that can be served warm or at room temperature. Pair it with crusty bread or incorporate it into a Mediterranean-inspired feast for a truly delightful meal.
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Recipe Information
Ingredients
- 2 medium Eggplant
- 4 tablespoons Olive oil
- 1 large Yellow onion
- 4 cloves Garlic cloves
- 1 14-ounce can Canned diced tomatoes
- 1 tablespoon Tomato paste
- 2 tablespoons White wine vinegar
- 1 teaspoon Sugar
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
- 4 wedges Lemon wedges
Instructions
Cut the eggplants into 1-inch cubes. Sprinkle them generously with salt and place them in a colander to drain for 15 minutes. This removes excess moisture and bitterness.
Rinse the eggplant cubes under cold water to remove the salt, then pat them dry with paper towels.
Heat 2 tablespoons of olive oil in a large, deep skillet over medium heat. Add half of the eggplant cubes and cook for 5-6 minutes, stirring frequently, until they are golden brown and softened. Remove the cooked eggplant and set aside. Cook the remaining eggplant with another 2 tablespoons of olive oil in the same way.
Finely chop the onion and mince the garlic cloves. In the same skillet, add the chopped onion and sauté over medium heat until softened, about 5 minutes. Add the minced garlic and cook for another 1 minute, stirring frequently.
Stir in the canned diced tomatoes, tomato paste, white wine vinegar, sugar, dried oregano, dried thyme, salt, and black pepper. Mix well to combine.
Bring the mixture to a gentle simmer and return the cooked eggplant to the skillet. Stir to coat the eggplant with the sauce.
Cover the skillet with a lid and reduce the heat to low. Let the dish simmer for 20 minutes, stirring occasionally, until the eggplant is tender and the sauce has thickened.
Taste and adjust the seasoning with additional salt and pepper if needed.
Sprinkle the finished dish with freshly chopped parsley and serve warm or at room temperature with lemon wedges on the side for squeezing over.
Enjoy this flavorful Eggplant a La Grecque with crusty bread or as part of a Mediterranean-inspired meal.
Nutrition Facts
Calories |
276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 970 mg | 42% | |
| Total Carbohydrate | 30.4 g | 11% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 17.6 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 1061 mg | 23% | |
*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.
