This eggplant tastes fantastic on top of bulgur wheat or couscous as a whole dinner or as a side dish. It’s a Mediterranean meal with both sweetness and taste. For vegans like me, almonds are a good source of protein. Enjoy!
| Prep Time: | 40 mins |
| Cook Time: | 35 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 large eggplants, cut into cubes
- salt
- ¼ 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
- salt
- ½ teaspoon chili powder
- ½ cup chopped fresh parsley
Instructions
- 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.
- 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.
- 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.
Reviews
I made this recipe because I am looking for a way to get my family to eat eggplant. I am also not a fan of the vegetable but I liked this recipe. The only change I made was to use plum tomatoes because that is what I had on hand. I didn’t notice the chilli powder in the dish, so if I made it again I would increase it slightly because we like a little heat. Sadly, while my family ate the eggplant they are not converts, saying “we could eat this once a year”.
Very good dish! I added a few peppers and a can of water chestnuts. The water chestnuts and almonds gave it a nice texture. I also spiced it up a bit with a dash of red pepper flakes. My husband loved it and I was pleasantly surprised. Definitely keeping this on my list for a meatless dinner and nice alternative to breading and frying eggplant.
Great vegetarian dish that’s not too overpowering in taste. I didn’t seed the tomatoes, and also used toasted silver Almonds – yum.
Enjoyed this very much. Used almond slivers and red curry paste instead of chili
I used slivered almonds and was too lazy to seed the tomatoes. It looks and smells great! Excellent flavor.
Wonderful recipe. I made as is, but with 1 Tbs of sugar instead of 2.
This was a good recipe you may have to add some more flavor to it but it came out good. I used almonds slivers and it was good next time I will try the smoke almonds and see how it taste.
By the time I finished the cooking after adding the tomatoes, etc., the egg plant went mushy. We probably just don’t like egg plant well enough to make it work for us.
Very good recipe but it probably needs more flavor. I made a half recipe but used the full amount of mint, garlic, and chili powder and it came out very well. I didn’t seed the tomatoes and still had to add a dash of white wine to keep ingredients from over browning. I also used asian eggplants which don’t have be peeled or salted, which cut down on the work involved.
This was really good. I wasn’t sure I’d like it at first, but it’s very tasty! I didn’t have fresh mint, so I added dried when I added the eggplant. I also used slivered almods because they were much easier to find. The reason I didn’t give this 5 stars is I think it needs a little extra acid. Next time I’ll probably add a little more white wine or possibly a squeeze of lemon juice. Overall, very nice dish. I plan on making it when my vegetarian sister comes to visit!
Can substitute squash and zucchini instead of egg plant. Skip the salt and soak.
I think it was simple, and fast to make. I will definitely do it again!
It’s simple and tasty .. everybody loved it
I used chopped almonds. It was quite good and not at all watery even though I didn’t seed the tomatoes. The dish has a great appearance.
First, I cheated. I didn’t seed the tomatoes or remove the skin from the almonds. It was still very good and my boys actually liked it. I gave this 4 stars only because I had to add more spice. As written, it seemed a little blah. This will go in the rotation. Thank you!!
Very delicious vegan/vegetarian dish. I used blanched whole almonds and it was easier than peeling almonds, I thought. I have had this twice now and I probably will be eating it for years to come.
Any lover of eggplant would find this an excellent dish. I was in a hurry – did not seed the tomatoes and used sliced almonds. Still good!
I think this recipe is just ok, considering the amount of work and time that goes into it.
This dish was amazing!! I made it for 2 servings to split so I could have some the next day for lunch….But I ate it all in one sitting!!!! Excellent!!