Braised Eggplant With Onio Recipe

Name: Braised Eggplant With Onio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 small Italian eggplants (2 lb total); 2 medium onions, cut lengthwise into 1/4-inch-thick wedges; 1/4 cup plus 3 tablespoons extra-virgin olive oil; 1 large tomato, coarsely chopped, plus 1 1/2 cups drained chopped tomatoes from stuffed tomatoes; 1/3 cup chopped fresh flat-leaf parsley; 1/3 cup chopped fresh basil; 3 tablespoons fresh lemon juice; 1 tablespoon plus 2 teaspoons sugar; 1 teaspoon salt; 1/3 cup water

Servings: persons

1
Preheat oven
2
to 400u00b0F.
3
Halve eggplants lengthwise and score flesh 1/2 inch deep in a crosshatch pattern to make 1-inch squares (do not cut through skin).
4
Arrange eggplant halves, cut sides up, in a large roasting pan and season with salt.
5
Cook onions in 3 tablespoons oil in a large nonstick skillet over moderate heat, stirring occasionally, until softened, about 10 minutes. Remove skillet from heat and stir in tomatoes, parsley, basil, lemon juice, 2 teaspoons sugar, and salt.
6
Divide topping among eggplant halves, mounding in centers. Stir together water, remaining 1/4 cup oil, and remaining tablespoon sugar until sugar is dissolved, then add to roasting pan. Cover pan tightly with foil and bake in middle of oven, basting eggplants every 15 minutes with cooking liquid, 45 minutes.
7
Uncover and bake until eggplants are tender (they will collapse and flatten slightly) and cooking liquid is reduced and beginning to caramelize, about 40 minutes more. Serve hot or at room temperature, drizzled with pan juices.
8
Cooks' note:
9
Braised eggplant may be made 1 day ahead, then cooled completely before being chilled, covered. Bring to room temperature before serving.

205

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 small Italian eggplants (2 lb total), 2 medium onions, cut lengthwise into 1/4-inch-thick wedges, 1/4 cup plus 3 tablespoons extra-virgin olive oil, 1 large tomato, coarsely chopped, plus 1 1/2 cups drained chopped tomatoes from stuffed tomatoes, and more.

Yes, Braised Eggplant With Onio falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Eggplant With Onio

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions