Eggplant Compote Recipe

Name: Eggplant Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds eggplant, peeled and cut into 1/2-inch dice; 3 medium tomatoes, coarsely grated on a box grater; 2 garlic cloves; 3/4 teaspoon ground cumin; 1/2 teaspoon sweet Hungarian paprika; 1/4 cup tomato sauce, such as marinara or canned tomato puree; 1 tablespoon white wine vinegar; Salt and freshly ground pepper; 1/4 teaspoon finely grated lemon zest; 2 tablespoons chopped cilantro; 1 tablespoon chopped parsley

Servings: persons

1 1/2 pounds eggplant, peeled and cut into 1/2-inch dice
3 medium tomatoes, coarsely grated on a box grater
2 garlic cloves
3/4 teaspoon ground cumin
1/2 teaspoon sweet Hungarian paprika
1/4 cup tomato sauce, such as marinara or canned tomato puree
1 tablespoon white wine vinegar
Salt and freshly ground pepper
1/4 teaspoon finely grated lemon zest
2 tablespoons chopped cilantro
1 tablespoon chopped parsley

1
Set the diced eggplant in a steamer basket. Set the basket over 1 inch of water and bring to a simmer. Cover and steam the eggplant until tender, 12 minutes; drain well.
2
In a large skillet, combine the tomatoes with the garlic, cumin and paprika and simmer over moderate heat until thickened, 5 minutes. Add the tomato sauce and the eggplant and simmer, gently stirring a few times, until the eggplant is flavored with the sauce, 3 minutes. Remove from the heat and stir in the vinegar. Season with salt and pepper; add the lemon zest, cilantro and parsley. Serve warm or at room temperature.
3
Nutrition data per one serving.

140

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 1/2 pounds eggplant, peeled and cut into 1/2-inch dice, 3 medium tomatoes, coarsely grated on a box grater, 2 garlic cloves, 3/4 teaspoon ground cumin, and more.

Yes, Eggplant Compote 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.

Eggplant Compote

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