Description
Enjoy this healthy and flavorful dish featuring tender eggplant and sweet cherry tomatoes in a savory sauce. Perfect as a side dish or main course, it’s an easy vegetarian recipe packed with Mediterranean flavors.
Ingredients
Scale
- 1 medium eggplant, peeled and diced (12–16 oz.)
- 2 tbsp olive oil
- 12 oz cherry tomatoes, halved
- 2 cloves garlic, minced
- 1/2 tsp sea salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- 1/8 tsp red pepper flakes (or to taste)
- 1 tbsp chopped dill or parsley
Instructions
1. Cook the Eggplant:
- Heat a non-stick skillet over medium-high heat.
- Add diced eggplant and pan-fry until tender and charred, about 7-10 minutes, stirring occasionally. No oil is needed.
- Remove the eggplant from the skillet and set aside.
2. Prepare the Tomato Sauce:
- In the same skillet, heat 2 tbsp olive oil.
- Add halved cherry tomatoes and cook for about 10 minutes, until they soften and start to burst.
- Add minced garlic, sea salt, black pepper, and red pepper flakes. Stir and cook for an additional 3-4 minutes, breaking the tomatoes slightly for a rustic sauce.
3. Combine and Finish:
- Add the cooked eggplant back to the skillet.
- Sprinkle with chopped dill or parsley and stir to combine. Cook for 2-3 minutes, until everything is hot and well-mixed.
4. Serve:
- Serve warm as a side dish or light main course. Pair with crusty bread, rice, or pasta for a heartier meal.
Notes
Tips for Success:
- Choose quality eggplant: Look for medium-sized, firm eggplant with smooth, shiny skin.
- Sweeter tomatoes: Use cherry tomatoes like Flavor Bombs for a naturally sweet and vibrant sauce.
- Salt the eggplant: For creamier eggplant, salt it and let it sit for 10-15 minutes to draw out moisture before cooking.
Storage and Reheating:
- Store in an airtight container in the fridge for 3-5 days.
- Reheat on the stovetop or microwave until warmed through
Nutrition
- Serving Size: 1
- Calories: 114 kcal
- Fat: 8g
- Carbohydrates: 11g
- Protein: g
