Sugar-Free Braised Eggplant
Indulge in the wholesome, rich flavors of this *Sugar-Free Braised Eggplant*, a healthy twist on a classic comfort dish. Perfect for vegans, vegetarians, or anyone seeking a refined sugar-free recipe, this dish combines tender slices of eggplant simmered in a savory tomato-based sauce enriched with garlic, onion, and a splash of balsamic vinegar for a natural hint of sweetness. Infused with aromatic dried oregano and basil, and completed with a garnish of fresh parsley, it’s a flavorful, nutrient-packed side that pairs beautifully with quinoa, rice, or crusty bread. With a quick prep time and one-pan simplicity, this low-sodium recipe is an excellent addition to your weeknight dinner rotation. Whether you're cutting back on sugar or just love Mediterranean-inspired flavors, this dish promises to delight your taste buds while keeping things light and wholesome.
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Recipe Information
Ingredients
- 2 large eggplant
- 3 tablespoons olive oil
- 4 garlic cloves
- 1 medium onion
- 1 can (14 oz) diced tomatoes
- 1 cup low-sodium vegetable broth
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley
Instructions
Start by rinsing the eggplants thoroughly under running water. Pat them dry and cut them into thick slices, about 1/2 inch each.
Sprinkle the eggplant slices with a little salt and let them sit for about 15 minutes to draw out some of their bitterness.
Meanwhile, peel and mince the garlic cloves, and finely chop the medium onion.
After 15 minutes, rinse the salted eggplant slices and pat them dry with paper towels.
Heat the olive oil in a large skillet or sauté pan over medium heat.
Add the minced garlic and chopped onion to the pan, sautéing for about 5 minutes until they become soft and translucent.
Add the eggplant slices to the pan, gently tossing them to coat with the oil, garlic, and onions.
Pour in the diced tomatoes, vegetable broth, and balsamic vinegar.
Add the dried oregano, dried basil, salt, and ground black pepper. Stir everything gently to ensure the eggplants are well-covered with the sauce.
Bring the mixture to a gentle simmer, then lower the heat and cover the pan with a lid.
Let it braise for about 30-35 minutes, or until the eggplants are tender and have absorbed the flavors.
Check occasionally, stirring gently to avoid sticking, and add a little more broth if needed to maintain some sauciness.
Once cooked, remove from heat and let it sit for a couple of minutes.
Garnish with freshly chopped parsley before serving. Serve warm as a side dish or over a bed of quinoa or rice for a complete meal.
Nutrition Facts
Calories |
902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3321 mg | 144% | |
| Total Carbohydrate | 118.9 g | 43% | |
| Dietary Fiber | 49.4 g | 176% | |
| Total Sugars | 68.5 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 363 mg | 28% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 4370 mg | 93% | |
*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.
