Eggplant a La Grecque

Experience a taste of the Mediterranean with this irresistible Eggplant a La Grecque, a vibrant and aromatic dish that's perfect as a main course or flavorful side. Tender cubes of eggplant are pan-fried to golden perfection and simmered in a tangy tomato-based sauce infused with fragrant dried oregano, thyme, and a splash of white wine vinegar for a hint of brightness. Enhanced with sautéed onions, garlic, and a touch of sweetness from sugar, this recipe is all about layering bold, satisfying flavors. Finished with a sprinkle of fresh parsley and a squeeze of lemon for a zesty kick, it’s a versatile dish that can be served warm or at room temperature. Pair it with crusty bread or incorporate it into a Mediterranean-inspired feast for a truly delightful meal.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 medium Eggplant
• 4 tablespoons Olive oil
• 1 large Yellow onion
• 4 cloves Garlic cloves
• 1 14-ounce can Canned diced tomatoes
• 1 tablespoon Tomato paste
• 2 tablespoons White wine vinegar
• 1 teaspoon Sugar
• 1 teaspoon Dried oregano
• 1 teaspoon Dried thyme
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley
• 4 wedges Lemon wedges

Directions

Step 1

Cut the eggplants into 1-inch cubes. Sprinkle them generously with salt and place them in a colander to drain for 15 minutes. This removes excess moisture and bitterness.

Step 2

Rinse the eggplant cubes under cold water to remove the salt, then pat them dry with paper towels.

Step 3

Heat 2 tablespoons of olive oil in a large, deep skillet over medium heat. Add half of the eggplant cubes and cook for 5-6 minutes, stirring frequently, until they are golden brown and softened. Remove the cooked eggplant and set aside. Cook the remaining eggplant with another 2 tablespoons of olive oil in the same way.

Step 4

Finely chop the onion and mince the garlic cloves. In the same skillet, add the chopped onion and sauté over medium heat until softened, about 5 minutes. Add the minced garlic and cook for another 1 minute, stirring frequently.

Step 5

Stir in the canned diced tomatoes, tomato paste, white wine vinegar, sugar, dried oregano, dried thyme, salt, and black pepper. Mix well to combine.

Step 6

Bring the mixture to a gentle simmer and return the cooked eggplant to the skillet. Stir to coat the eggplant with the sauce.

Step 7

Cover the skillet with a lid and reduce the heat to low. Let the dish simmer for 20 minutes, stirring occasionally, until the eggplant is tender and the sauce has thickened.

Step 8

Taste and adjust the seasoning with additional salt and pepper if needed.

Step 9

Sprinkle the finished dish with freshly chopped parsley and serve warm or at room temperature with lemon wedges on the side for squeezing over.

Step 10

Enjoy this flavorful Eggplant a La Grecque with crusty bread or as part of a Mediterranean-inspired meal.

Nutrition Facts

Serving size	1629.5 grams (1629.5g)

Amount per serving	% Daily Value*
Calories	1052

Total Fat 70.30g	90%
Saturated Fat 11.90g	60%
Polyunsaturated Fat 9.40g
Cholesterol 8mg	3%
Sodium 4064mg	177%
Total Carbohydrate 100.30g	36%
Dietary Fiber 41.90g	150%
Total Sugars 59.50g
Protein 16.50g	33%

Vitamin D 0IU	0%
Calcium 307mg	24%
Iron 7mg	40%
Potassium 3598mg	77%

*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: 57.5%

Protein: 6.0%

Carbs: 36.5%