Eggplant with Almonds


This eggplant is great served as a side dish or as a complete meal atop bulgur wheat, or couscous. It's a savory and sweet Mediterranean dish. The almonds are a nice source of protein for vegetarians like myself. Enjoy!

Prep Time:
40 mins
Cook Time:
35 mins
Additional Time:
20 mins
Total Time:
1 hrs 35 mins
4 servings


  • 2 large eggplants, cut into cubes

  • salt

  • ¼ cup olive oil

  • 1 large onion, minced

  • 2 cloves garlic, minced

  • 1 cup whole almonds, skin removed

  • 2 cups cherry tomatoes, halved and seeded

  • 4 mint leaves, sliced

  • 2 tablespoons white wine

  • 2 tablespoons white sugar

  • salt

  • ½ teaspoon chili powder

  • ½ cup chopped fresh parsley


  1. Place the eggplant in a colander and sprinkle with salt. Set the colander in the sink to drain off liquid, about 20 minutes. Pat the cubes with paper towel to remove excess salt.

  2. Heat the olive oil in a large skillet over medium-high heat. Cook the onion in the oil until translucent. Add the garlic; cook and stir another 2 minutes. Stir in the eggplant and almonds, cooking and stirring until the eggplant is tender, but not mushy, about 20 minutes.

  3. When the eggplant is cooked through, mix in the tomatoes, mint, white wine, sugar, salt, and chili powder. Cook mixture for 10 minutes, stirring occasionally; remove from heat and garnish with parsley.

Nutrition Facts (per serving)

458 Calories
32g Fat
37g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 458
% Daily Value *
Total Fat 32g 42%
Saturated Fat 3g 17%
Sodium 23mg 1%
Total Carbohydrate 37g 14%
Dietary Fiber 15g 55%
Total Sugars 16g
Protein 12g
Vitamin C 34mg 169%
Calcium 140mg 11%
Iron 3mg 18%
Potassium 1169mg 25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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