Paleo Aubergine Saganaki
Discover the bold Mediterranean flavors of this *Paleo Aubergine Saganaki*, a healthier, dairy-free twist on the classic Greek dish. Packed with tender sauteed aubergines, juicy tomatoes, and aromatic garlic and onion, this one-skillet recipe is elevated with a splash of balsamic vinegar, briny Kalamata olives, and fresh basil for a vibrant, tangy finish. Perfectly paleo and naturally vegan, this dish skips the traditional cheese while embracing wholesome ingredients, making it a guilt-free comfort food ideal for weeknight dinners or entertaining guests. Ready in just under an hour, this savory masterpiece is best served warm and paired with a fresh salad or your favorite paleo bread. Ideal for lovers of Mediterranean cuisine and eggplant dishes, this recipe delivers restaurant-quality flavor with a healthy twist! Keywords: Paleo Saganaki, Aubergine Recipe, Greek Eggplant Dish, Dairy-Free Mediterranean Recipe, Paleo Skillet Dinner.
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Recipe Information
Ingredients
- 2 medium Aubergines (eggplants)
- 4 tablespoons Olive oil
- 3 Garlic cloves
- 1 medium Onion
- 2 cups Tomatoes, diced
- 2 tablespoons Tomato paste
- 1 tablespoon Balsamic vinegar
- 1 teaspoon Oregano, dried
- 1 cup Basil leaves, fresh
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper, freshly ground
- 1 tablespoon Lemon juice
- 0.5 cup Kalamata olives
Instructions
Wash the aubergines and cut them into 1-inch cubes. Sprinkle with a little salt and set aside for 10 minutes to remove excess moisture.
Rinse the aubergine cubes and pat them dry with paper towels.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the aubergine cubes and sauté for about 8-10 minutes until golden brown and slightly softened. Remove from the pan and set aside.
In the same skillet, add remaining olive oil. Add finely chopped garlic and diced onion, sautéing until the onion is translucent, about 3-4 minutes.
Add diced tomatoes and tomato paste to the skillet, stirring well to combine. Cook for another 5 minutes until the tomatoes start breaking down.
Pour in balsamic vinegar, add oregano, sea salt, and black pepper. Stir well to incorporate the flavors.
Add the sautéed aubergine back into the skillet, gently mixing it to coat with the tomato sauce. Lower the heat, cover, and let it simmer for 15-20 minutes.
Stir in fresh basil leaves and kalamata olives, and let it cook for an additional 5 minutes.
Finish with a squeeze of lemon juice and adjust the seasoning if necessary.
Serve warm, garnished with extra basil leaves if desired. Enjoy your Paleo Aubergine Saganaki!
Nutrition Facts
Calories |
275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 937 mg | 41% | |
| Total Carbohydrate | 23.5 g | 9% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 11.7 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 103 mg | 8% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 870 mg | 19% | |
*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.
