Spanish Eggplant Aubergine
Dive into the rich, smoky flavors of Spanish Eggplant Aubergine, a deliciously hearty vegetarian dish that's as vibrant as it is satisfying. Tender, golden cubes of eggplant are sautéed and simmered in a robust tomato sauce infused with smoked paprika, cumin, and a touch of garlic, evoking the warm, comforting essence of Spanish cuisine. Perfect for a cozy dinner or an impressive tapas spread, this easy-to-follow recipe pairs beautifully with crusty bread or fluffy rice. Ready in just 45 minutes, this dish is ideal for weeknight cooking while delivering authentic Mediterranean flair your taste buds will adore.
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Recipe Information
Ingredients
- 2 medium-sized eggplant (aubergine)
- 4 tablespoons olive oil
- 1 medium-sized onion
- 4 garlic cloves
- 400 grams crushed tomatoes (canned or fresh)
- 1.5 teaspoons smoked paprika
- 1 teaspoon cumin powder
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley
- 0.25 teaspoon optional red chili flakes
Instructions
Wash the eggplants and trim off the stems. Cut them into bite-sized cubes (approximately 1-inch pieces).
Place the eggplant cubes in a colander and sprinkle with a generous pinch of salt. Let them sit for 15 minutes to draw out excess moisture and remove bitterness. Rinse and pat them dry with paper towels.
Heat 2 tablespoons of olive oil in a large skillet or frying pan over medium heat. Add the eggplant cubes in a single layer and cook, stirring occasionally, until they are golden and tender (about 8-10 minutes). Work in batches if needed to avoid overcrowding. Remove the cooked eggplant to a plate and set aside.
In the same skillet, add the remaining 2 tablespoons of olive oil. Dice the onion and sauté it in the skillet over medium heat until soft and translucent (about 5 minutes).
Finely mince the garlic cloves and add them to the skillet. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
Pour in the crushed tomatoes and stir to combine. Add the smoked paprika, cumin powder, sugar, salt, black pepper, and optional red chili flakes. Stir well and simmer the mixture for 10 minutes, allowing the flavors to meld.
Return the cooked eggplant to the skillet and gently fold it into the tomato sauce. Simmer for an additional 5-7 minutes, allowing the eggplant to absorb the flavors.
Taste and adjust seasoning if needed. Finely chop the fresh parsley and sprinkle it over the dish as a garnish.
Serve warm with crusty bread, rice, or as part of a tapas spread. Enjoy!
Nutrition Facts
Calories |
862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.9 g | 76% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2424 mg | 105% | |
| Total Carbohydrate | 81.1 g | 29% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 44.6 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 201 mg | 15% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2534 mg | 54% | |
*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.
