Eggplant with Almonds

Name: Eggplant with Almonds
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Greek, Italian, Turkish
Ingredients: 1 cup Almonds; 2 cups Cherry Tomato; 0.5 tsp Chili Powder; 2 whole Eggplant; 0.5 cup Fresh Parsley; 2 cloves Garlic; 4 whole Lettuce Leaves; 0.25 cup Olive Oil; 1 whole Onion; 1 pinch Salt; 2 tbsp Sugar; 2 tbsp White Wine

Side Dish 🥗Dinner 🍽️Lunch 🥪 Greek 🇬🇷Italian 🇮🇹Turkish 🇹🇷 Low-Sodium Heart-Healthy ❤️Gluten-Free Vegetarian 🥦Vegan 🌱Plant-Based 🌻Kosher ✡️Pescatarian 🐟

Eggplant with Almonds pairs tender, sautéed eggplant with toasty nuts, sweet cherry tomatoes, and herbs for a balanced bite of savory, sweet, and a hint of heat. Finished with a splash of white wine and fresh parsley, it’s satisfying as a side or served over bulgur or couscous for a complete vegetarian meal. Enjoy it warm when the almonds are crisp and aromatic.

Prep40 mins
Cook35 mins
Serves4
DifficultyMedium

1

Put the eggplant in a colander and sprinkle it with salt. Place the colander in the sink to let the liquid drain for about 20 minutes. Blot the cubes with paper towels to remove excess salt.
2

Warm the olive oil in a large skillet over medium-high heat. Sauté the onion in the oil until it becomes translucent. Add the garlic and cook, stirring, for another 2 minutes. Stir in the eggplant and almonds, and cook, stirring, until the eggplant is tender but not mushy, about 20 minutes.
3

Once the eggplant is cooked through, stir in the tomatoes, mint, white wine, sugar, salt, and chili powder. Cook the mixture for 10 minutes, stirring occasionally; take off the heat and garnish with parsley.