Paleo Braised Eggplant
Transform your dinner table with this flavor-packed Paleo Braised Eggplant recipe, a wholesome dish that's both comforting and nutrient-rich. Tender cubes of eggplant are browned to perfection before being simmered with a savory medley of fresh garlic, onions, and vibrant red bell peppers. Enhanced with crushed tomatoes, aromatic thyme, and basil, this dish is infused with deep, mouthwatering flavors that are balanced by the addition of chicken broth and coconut aminos for a paleo-approved twist. Ready in under an hour, this gluten-free, grain-free, and dairy-free creation is ideal for those following a healthy lifestyle without compromising taste. Serve it as a main dish or hearty side, and garnish with fresh basil for an elegant touch! Perfect for weeknight meals or a dinner party, this braised eggplant recipe will become a new favorite.
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Recipe Information
Ingredients
- 2 medium eggplant
- 3 tablespoons olive oil
- 1 large onion
- 4 garlic cloves
- 1 cup crushed tomatoes
- 1 medium red bell pepper
- 2 teaspoons fresh thyme
- 1 tablespoon fresh basil
- 1 cup chicken broth
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 tablespoon coconut aminos
Instructions
Begin by washing and cutting the eggplants into 1-inch cubes.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add the eggplant cubes and sauté them for about 5-7 minutes until they are browned on all sides. Remove and set aside.
Dice the onion and finely chop the garlic cloves. In the same skillet, add the remaining 1 tablespoon of olive oil and cook the onion and garlic until the onion is translucent, which should take about 5 minutes.
Cut the red bell pepper into thin strips and add them to the onion and garlic mixture. Cook for another 3-4 minutes until the pepper starts to soften.
Pour in the crushed tomatoes and chicken broth. Stir in the fresh thyme, basil, sea salt, black pepper, and coconut aminos.
Return the sautéed eggplant to the skillet, stirring gently to combine everything.
Reduce the heat to low, cover the skillet, and let the mixture simmer for about 20-25 minutes. Stir occasionally and cook until the eggplant is tender and the flavors have melded together.
Taste and adjust the seasoning if necessary, then serve hot, garnished with extra fresh basil if desired.
Nutrition Facts
Calories |
855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4347 mg | 189% | |
| Total Carbohydrate | 105.0 g | 38% | |
| Dietary Fiber | 38.5 g | 138% | |
| Total Sugars | 58.8 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 3618 mg | 77% | |
*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.
