Low Carb Braised Eggplant
Delight in the rich, savory flavors of Low Carb Braised Eggplant, a healthy, plant-based recipe that’s perfect for weeknight dinners or meal prep. This Mediterranean-inspired dish features tender cubes of eggplant simmered with sweet cherry tomatoes, aromatic garlic, and a splash of balsamic vinegar for depth. A touch of Italian seasoning and a hint of red pepper flakes add a bold twist, while fresh basil ties everything together with herbal brightness. Ready in under an hour, this gluten-free and low-carb recipe is a great option for satisfying comfort food without the guilt. Serve it as a hearty side or a light main dish—it’s endlessly versatile!
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Recipe Information
Ingredients
- 2 medium eggplant
- 3 tablespoons olive oil
- 1 small, diced onion
- 3 cloves, minced garlic
- 2 tablespoons tomato paste
- 1 cup, halved cherry tomatoes
- 1 cup vegetable broth
- 1 tablespoon balsamic vinegar
- 1 teaspoon Italian seasoning
- 0.5 teaspoon red pepper flakes
- 0.25 cup, chopped fresh basil leaves
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Cut the eggplants into 1-inch cubes and lightly salt them to remove any bitterness. Let them sit in a colander for about 10 minutes, then rinse and pat dry with paper towels.
In a large skillet or sauté pan, heat the olive oil over medium heat.
Add the diced onion and sauté for about 3 minutes until it becomes translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the tomato paste and halved cherry tomatoes, stirring to combine and cook for 2 minutes.
Add the cubed eggplant to the pan, gently stirring to coat them with the mixture. Cook for 5 minutes, allowing the eggplant to start softening.
Pour in the vegetable broth and balsamic vinegar, bringing the mixture to a gentle simmer.
Stir in the Italian seasoning, red pepper flakes, salt, and black pepper.
Reduce the heat to low, cover the pan, and let it simmer for 20 minutes, stirring occasionally, until the eggplant is very tender.
Uncover the pan and allow any excess liquid to evaporate if necessary, cooking for another 5-7 minutes.
Remove from heat, stir in the chopped fresh basil leaves, and adjust seasoning to taste.
Serve warm, garnished with additional basil if desired.
Nutrition Facts
Calories |
854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2941 mg | 128% | |
| Total Carbohydrate | 102.7 g | 37% | |
| Dietary Fiber | 38.2 g | 136% | |
| Total Sugars | 53.9 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 3671 mg | 78% | |
*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.
