Eggplant with Almonds

Eggplant with Almonds

melinda 0

"This eggplant is great served as a side dish or as a complete meal atop bulgur wheat, or couscous. It's a savory and sweet Mediterranean dish. The almonds are a nice source of protein for vegetarians like myself. Enjoy!"


1 h 35 m servings 458 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 458 kcal
  • 23%
  • Fat:
  • 32.4 g
  • 50%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 11.7 g
  • 23%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 22 mg
  • < 1%

Based on a 2,000 calorie diet

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  • Prep

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  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.
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  1. 19 Ratings


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!!

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.

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 spic...

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.

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 com...

Wonderful recipe. I made as is, but with 1 Tbs of sugar instead of 2.

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 st...