Easy Eggplant Creole

Elevate your weeknight dinners with this vibrant and savory Easy Eggplant Creole recipe—a one-skillet wonder that brings the bold flavors of Louisiana straight to your table. Featuring tender cubes of sautéed eggplant simmered in a spiced tomato-based sauce with the classic Creole trio of onion, bell pepper, and celery, this dish is a hearty and satisfying vegetarian option. Smoked paprika, dried thyme, and a touch of cayenne pepper enhance the flavor profile, while optional fresh parsley adds a bright finishing touch. Quick to prepare in just 45 minutes and easily customizable, you can serve this flavorful creation over fluffy white rice for a nourishing, gluten-free meal. Perfect for busy weeknights, this dish captures the essence of comfort food with minimal effort.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 medium eggplant
• 3 tablespoons olive oil
• 1 medium, diced yellow onion
• 1 medium, diced green bell pepper
• 2 diced celery stalks
• 3 cloves, minced garlic
• 14.5 ounces canned diced tomatoes
• 2 tablespoons tomato paste
• 1 cup vegetable broth
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 0.25 teaspoons cayenne pepper
• 0.5 teaspoons or to taste salt
• 0.25 teaspoons or to taste black pepper
• 2 tablespoons, chopped (optional for garnish) fresh parsley
• 2 cups, cooked (optional for serving) white rice

Directions

Step 1

Slice the eggplants into 1-inch cubes and sprinkle lightly with salt. Set aside for 10 minutes to draw out moisture, then pat dry with paper towels.

Step 2

Heat 2 tablespoons of olive oil in a large skillet or pot over medium heat. Add the eggplant cubes and sauté for 6-8 minutes until tender and lightly browned. Remove the eggplant from the skillet and set aside.

Step 3

Add the remaining 1 tablespoon of olive oil to the skillet. Sauté the diced onion, green bell pepper, and celery for 5 minutes, or until softened and fragrant.

Step 4

Stir in the minced garlic and cook for another 30 seconds.

Step 5

Add the canned diced tomatoes (with their juice), tomato paste, and vegetable broth to the skillet. Stir well to combine.

Step 6

Season the mixture with smoked paprika, dried oregano, dried thyme, cayenne pepper, salt, and black pepper. Stir to blend the spices evenly.

Step 7

Return the cooked eggplant to the skillet and mix gently to coat it in the Creole sauce.

Step 8

Cover the skillet and let the mixture simmer over low heat for 15 minutes, stirring occasionally. Adjust seasoning with additional salt or spices if needed.

Step 9

Serve the Eggplant Creole hot, garnished with fresh parsley if desired. Pair with cooked white rice for a complete meal.

Nutrition Facts

Serving size	2723.3 grams (2723.3g)

Amount per serving	% Daily Value*
Calories	1512

Total Fat 61.10g	78%
Saturated Fat 11.10g	55%
Polyunsaturated Fat 9.10g
Cholesterol 8mg	3%
Sodium 3856mg	168%
Total Carbohydrate 220.30g	80%
Dietary Fiber 56.50g	202%
Total Sugars 72.20g
Protein 34.50g	69%

Vitamin D 0IU	0%
Calcium 571mg	44%
Iron 11mg	63%
Potassium 5789mg	123%

*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: 35.0%

Protein: 8.8%

Carbs: 56.2%