Eggplant With Almonds Recipe

Name: Eggplant With Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggplants, cut into cubes; salt; 1/4 cup olive oil; 1 large onion, minced; 2 cloves garlic, minced; 1 cup whole almonds, skin removed; 2 cups cherry tomatoes, halved and seeded; 4 mint leaves, sliced; 2 tablespoons white wine; 2 tablespoons white sugar; 1 pinch salt; 1/2 teaspoon chili powder; 1/2 cup chopped fresh parsley

Servings: persons

2 large eggplants, cut into cubes
salt
1/4 cup olive oil
1 large onion, minced
2 cloves garlic, minced
1 cup whole almonds, skin removed
2 cups cherry tomatoes, halved and seeded
4 mint leaves, sliced
2 tablespoons white wine
2 tablespoons white sugar
1 pinch salt
1/2 teaspoon chili powder
1/2 cup chopped fresh parsley

1
Place the eggplant in a colander and sprinkle with salt. Set the colander in the sink to drain off liquid, about 20 minutes. Pat the cubes with paper towel to remove excess salt.
2
Heat the olive oil in a large skillet over medium-high heat. Cook the onion in the oil until translucent. Add the garlic; cook and stir another 2 minutes. Stir in the eggplant and almonds, cooking and stirring until the eggplant is tender, but not mushy, about 20 minutes.
3
When the eggplant is cooked through, mix in the tomatoes, mint, white wine, sugar, salt, and chili powder. Cook mixture for 10 minutes, stirring occasionally; remove from heat and garnish with parsley.

426

kcal

Calories

Fat

Carbs

Protein

Fat 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 13 ingredients. The key ingredients include: 2 large eggplants, cut into cubes, salt, 1/4 cup olive oil, 1 large onion, minced, and more.

Yes, Eggplant With Almonds 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 With Almonds

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