Whole30 Twice Cooked Eggplant
Discover the ultimate savory delight with this Whole30 Twice Cooked Eggplant recipe—an irresistible blend of bold flavors and wholesome ingredients that fits perfectly into your clean-eating journey. Featuring tender eggplant slices seasoned and sautéed to perfection, then simmered in a vibrant sauce made with garlic, ginger, crushed tomatoes, coconut aminos, and warming spices like cumin and paprika, this dish delivers rich umami notes with every bite. Finished with a sprinkle of fresh cilantro for a burst of freshness, this hearty entrée pairs wonderfully with cauliflower rice or steamed vegetables for a nutritious, satisfying meal. With minimal prep time and full Whole30 compliance, this twice-cooked eggplant recipe is a must-try for anyone seeking healthy, flavorful meals with a sophisticated twist.
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Recipe Information
Ingredients
- 2 medium (about 1.5 pounds total) Eggplant
- 4 tablespoons Avocado oil
- 1 medium, diced Yellow onion
- 3 cloves, minced Garlic
- 1 teaspoon, grated fresh Ginger
- 1 cup Crushed tomatoes
- 2 tablespoons Coconut aminos
- 1 teaspoon Apple cider vinegar
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Chili flakes (optional)
- 2 tablespoons, chopped Fresh cilantro (optional, for garnish)
- 1 teaspoon, to taste Salt
- 0.5 teaspoon, to taste Black pepper
Instructions
1. Prepare the eggplant by washing and slicing it into thick rounds, about 1/2 inch thick. Sprinkle a light layer of salt over the slices and let them sit for 15 minutes to draw out moisture. Rinse and pat dry with a paper towel.
2. Heat 2 tablespoons of avocado oil in a large frying pan over medium heat. Once hot, arrange the eggplant slices in a single layer and cook for 4–5 minutes per side, or until golden brown and slightly softened. You may need to work in batches depending on the size of your pan. Remove the cooked slices and set aside.
3. In the same pan, add the remaining 2 tablespoons of avocado oil. Add the diced onion and sauté for 3–4 minutes, or until translucent. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
4. Add the crushed tomatoes, coconut aminos, apple cider vinegar, ground cumin, paprika, and chili flakes (if using) to the pan. Stir well to combine and bring the mixture to a simmer.
5. Cut the cooked eggplant slices into quarters (or smaller, if desired) and gently fold them into the simmering sauce. Cook for another 8–10 minutes, allowing the eggplant to absorb the flavors of the sauce.
6. Taste the dish and season with salt and black pepper as needed. If the sauce seems too thick, you can add a splash of water to thin it out slightly.
7. Remove from heat and serve warm, garnished with fresh cilantro if desired. This dish pairs perfectly with cauliflower rice or a side of steamed vegetables for a complete Whole30-compliant meal.
Nutrition Facts
Calories |
254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 2.3 g | 11% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1060 mg | 46% | |
| Total Carbohydrate | 30.6 g | 11% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 18.3 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 1092 mg | 23% | |
*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.
