Braised Eggplant

Elevate your weeknight dinner with this rich and flavorful Braised Eggplant recipe, a perfect blend of tender, golden-brown eggplant simmered in a savory tomato-based sauce. Enhanced with a hint of soy sauce, balsamic vinegar, and a touch of sugar, this dish balances tangy, sweet, and umami flavors in every bite. Infused with aromatic garlic, onions, basil, and oregano, the braise ensures the eggplant soaks up all the rich, complex notes of the sauce. Ready in just 50 minutes, this vegan, plant-based main course is ideal for pairing with hearty grains like rice or quinoa. Garnished with fresh parsley, this comforting dish is sure to become a weeknight favorite. Perfect for those looking for healthy, Mediterranean-inspired meals, this recipe is as nourishing as it is delicious!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 medium (about 1 pound each) eggplant
• 4 tablespoons olive oil
• 1 large onion
• 4 garlic cloves
• 1 can (14 ounces) crushed tomatoes
• 1 cup vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon balsamic vinegar
• 1 teaspoon sugar
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Directions

Step 1

Begin by rinsing the eggplants and cutting off the stems. Slice them into 1-inch thick rounds.

Step 2

Sprinkle the slices with a little salt on both sides and place them on a paper towel. Let them sit for about 15 minutes to draw out bitterness.

Step 3

While the eggplants are resting, finely chop the onion and mince the garlic cloves.

Step 4

After 15 minutes, pat the eggplant slices dry with a paper towel to remove excess moisture.

Step 5

Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat.

Step 6

Add the eggplant slices in a single layer, working in batches if necessary. Fry each side for about 3 minutes until they are golden brown. Remove to a plate and set aside.

Step 7

In the same skillet, add the remaining 2 tablespoons of olive oil and sauté the onions for 5 minutes until translucent.

Step 8

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 9

Add the crushed tomatoes, vegetable broth, soy sauce, balsamic vinegar, sugar, oregano, basil, salt, and pepper. Stir well to combine.

Step 10

Return the eggplant slices to the skillet, submerging them in the sauce.

Step 11

Reduce the heat to low, cover, and let it simmer for 20 minutes, stirring occasionally, until the eggplant is tender and has absorbed the flavors.

Step 12

Taste and adjust seasoning if necessary. Garnish with chopped fresh parsley before serving.

Step 13

Serve hot with your choice of sides or grains like rice or quinoa.

Nutrition Facts

Serving size	1885.5 grams (1885.5g)

Amount per serving	% Daily Value*
Calories	1089

Total Fat 61.40g	79%
Saturated Fat 9.50g	48%
Polyunsaturated Fat 6.80g
Cholesterol 0mg	0%
Sodium 5281mg	230%
Total Carbohydrate 125.40g	46%
Dietary Fiber 41.60g	149%
Total Sugars 65.90g
Protein 24.30g	49%

Vitamin D 0IU	0%
Calcium 338mg	26%
Iron 10mg	53%
Potassium 4210mg	90%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.0%

Protein: 8.4%

Carbs: 43.6%