Eggplant Aubergine Skillet

Savor the rich, Mediterranean-inspired flavors of this Eggplant Aubergine Skillet—a vibrant, one-pan dish that’s perfect for weeknight dinners or casual gatherings. Tender, golden-brown eggplant is combined with a hearty tomato base infused with aromatic spices like cumin, paprika, and oregano, creating a dish that is as comforting as it is flavorful. The addition of garlic, onions, and a touch of red pepper flakes adds depth and warmth, while fresh parsley and optional crumbled feta provide a bright, tangy finish. Ready in just 45 minutes, this vegetarian recipe is not only easy to prepare but also versatile, pairing beautifully with a side of crusty bread, rice, or quinoa. Whether you're feeding a crowd or indulging solo, this skillet meal is a must-try for fans of eggplant recipes and Mediterranean cooking.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 medium-sized eggplant (aubergine)
• 3 tablespoons olive oil
• 1 medium-sized, diced yellow onion
• 3 minced garlic cloves
• 1 14-ounce can canned diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon red pepper flakes
• 2 tablespoons, chopped fresh parsley
• 0.25 cup, crumbled feta cheese (optional)

Directions

Step 1

Wash the eggplants and dice them into 1-inch cubes. Sprinkle them with a pinch of salt and let them sit for 10 minutes to draw out excess moisture. Pat them dry with paper towels.

Step 2

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced eggplant and cook for 8-10 minutes, stirring occasionally, until golden and tender. Remove the eggplant from the skillet and set aside.

Step 3

In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced onion for 3-4 minutes until softened and translucent.

Step 4

Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.

Step 5

Stir in the canned diced tomatoes (including their juice), tomato paste, ground cumin, paprika, dried oregano, salt, black pepper, and red pepper flakes. Mix well to combine.

Step 6

Return the cooked eggplant to the skillet and stir gently to coat it in the tomato mixture. Reduce the heat to low, cover the skillet, and let simmer for 15 minutes, stirring occasionally.

Step 7

Remove the skillet from heat and sprinkle the dish with fresh parsley. If desired, garnish with crumbled feta cheese before serving.

Step 8

Serve the Eggplant Aubergine Skillet warm with a side of crusty bread, rice, or quinoa.

Nutrition Facts

Serving size	1271.3 grams (1271.3g)

Amount per serving	% Daily Value*
Calories	969

Total Fat 69.30g	89%
Saturated Fat 18.70g	94%
Polyunsaturated Fat 7.40g
Cholesterol 61mg	20%
Sodium 3600mg	157%
Total Carbohydrate 74.40g	27%
Dietary Fiber 30.70g	110%
Total Sugars 43.00g
Protein 22.20g	44%

Vitamin D 0IU	0%
Calcium 573mg	44%
Iron 9mg	48%
Potassium 2905mg	62%

*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: 61.7%

Protein: 8.8%

Carbs: 29.5%