Spicy Eggplant with Tomatoes
Delight your taste buds with this Spicy Eggplant with Tomatoes recipe, a vibrant and flavorful dish that combines tender, golden-brown eggplant with a robust, spiced tomato sauce. Infused with garlic, red chili flakes, ground cumin, and paprika, this vegetarian dish packs a punch of warmth and depth, perfectly balanced by the natural sweetness of fresh tomatoes and a touch of sugar. Quick and easy to prepare in just 45 minutes, this recipe is not only ideal as a side dish but shines as a main course served alongside fluffy rice or warm flatbread. Finished with a sprinkle of fresh coriander, this dish is as visually appealing as it is delicious—a perfect choice for anyone looking for a wholesome, plant-based meal with a spicy twist.
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Recipe Information
Ingredients
- 2 medium-sized eggplants
- 3 tablespoons olive oil
- 1 medium, finely chopped onion
- 3 minced garlic cloves
- 1 teaspoon red chili flakes
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 4 medium, diced fresh tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh coriander
Instructions
Wash and dry the eggplants. Cut them into bite-sized cubes and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant cubes and cook for 8-10 minutes, stirring occasionally, until they are golden brown and tender. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion and cook for 3-4 minutes until softened.
Stir in the minced garlic, red chili flakes, ground cumin, and paprika. Cook for another 1-2 minutes until fragrant.
Add the diced tomatoes, tomato paste, sugar, salt, and black pepper to the skillet. Stir well to combine.
Simmer the tomato mixture for 10 minutes, stirring occasionally, until it thickens and the tomatoes become soft and saucy.
Return the cooked eggplants to the skillet and stir to coat them with the spicy tomato sauce. Cook for an additional 5 minutes to allow the flavors to meld together.
Remove from heat and garnish with fresh chopped coriander before serving.
Serve hot as a side dish or on its own with rice or flatbread.
Nutrition Facts
Calories |
744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2422 mg | 105% | |
| Total Carbohydrate | 83.6 g | 30% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 44.2 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 202 mg | 16% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 3122 mg | 66% | |
*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.
