Low Fat Braised Eggplant
Elevate your vegetable game with this irresistible Low Fat Braised Eggplant recipe! Tender cubes of eggplant are infused with the rich, savory flavors of garlic, onion, and a vibrant tomato-balsamic sauce, all delicately seasoned with oregano and thyme for Mediterranean-inspired brilliance. Perfectly braised until melt-in-your-mouth tender, this dish is light on oil yet big on flavor, making it an ideal choice for health-conscious food lovers. Served with torn basil for a fresh finish, it pairs beautifully with crusty bread or as a flavorful side to grilled proteins. Ready in just 40 minutes, this low-fat, brightly flavored eggplant recipe is a feast for both your palate and your waistline!
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Recipe Information
Ingredients
- 2 medium eggplants
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 14 ounces canned diced tomatoes
- 1 cup vegetable broth
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh basil leaves, torn
Instructions
Cut the eggplants into 1-inch cubes and sprinkle them lightly with salt. Set aside for 10 minutes to draw out excess moisture. After 10 minutes, gently squeeze the cubes to remove any moisture and pat them dry using paper towels.
In a large non-stick skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
Add the minced garlic to the onions and sauté for another minute until fragrant.
Add the eggplant cubes to the skillet. Stir occasionally and cook for about 5 minutes until the eggplant begins to soften.
Stir in the canned diced tomatoes, vegetable broth, balsamic vinegar, oregano, thyme, salt, and black pepper. Mix well to combine all the ingredients.
Bring the mixture to a gentle simmer, cover the skillet with a lid, and let it braise for 20 minutes. Stir occasionally to prevent sticking, and ensure the eggplant becomes tender and absorbs all the flavors.
Once the eggplant is tender, remove the lid and allow the sauce to reduce slightly for about 5 more minutes.
Garnish with fresh basil leaves before serving. Serve hot or at room temperature with crusty bread or as a side dish to your favorite proteins.
Nutrition Facts
Calories |
778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3470 mg | 151% | |
| Total Carbohydrate | 88.1 g | 32% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 43.9 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 396 mg | 30% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 3041 mg | 65% | |
*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.
