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Eggplant with Almonds

Eggplant with Almonds

  • Prep

    40 m
  • Cook

    35 m
  • Ready In

    1 h 35 m
melinda

melinda

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 458 kcal
  • 23%
  • Fat:
  • 32.4 g
  • 50%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 11.7 g
  • 23%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 216 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  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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Reviews

Daniela
8

Daniela

12/15/2007

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!!

sea urchen
7

sea urchen

1/18/2010

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!

Zenglebert
4

Zenglebert

3/19/2008

I think this recipe is just ok, considering the amount of work and time that goes into it.

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