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!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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

457.5 calories; 11.7 g protein; 37.2 g carbohydrates; 0 mg cholesterol; 22.5 mg sodium. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/19/2010
Any lover of eggplant would find this an excellent dish. I was in a hurry - did not seed the tomatoes and used sliced almonds. Still good! Read More
(11)

Most helpful critical review

Rating: 3 stars
03/19/2008
I think this recipe is just ok considering the amount of work and time that goes into it. Read More
(4)
22 Ratings
  • 5 star values: 7
  • 4 star values: 12
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
01/18/2010
Any lover of eggplant would find this an excellent dish. I was in a hurry - did not seed the tomatoes and used sliced almonds. Still good! Read More
(11)
Rating: 5 stars
12/15/2007
This dish was amazing!! I made it for 2 servings to split so I could have some the next day for lunch....But I ate it all in one sitting!!!! Excellent!! Read More
(8)
Rating: 3 stars
03/19/2008
I think this recipe is just ok considering the amount of work and time that goes into it. Read More
(4)
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Rating: 4 stars
06/18/2013
First I cheated. I didn't seed the tomatoes or remove the skin from the almonds. It was still very good and my boys actually liked it. I gave this 4 stars only because I had to add more spice. As written it seemed a little blah. This will go in the rotation. Thank you!! Read More
(3)
Rating: 4 stars
11/09/2014
This was a good recipe you may have to add some more flavor to it but it came out good. I used almonds slivers and it was good next time I will try the smoke almonds and see how it taste. Read More
(2)
Rating: 5 stars
07/07/2012
Very delicious vegan/vegetarian dish. I used blanched whole almonds and it was easier than peeling almonds I thought. I have had this twice now and I probably will be eating it for years to come. Read More
(2)
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Rating: 5 stars
11/09/2014
Wonderful recipe. I made as is but with 1 Tbs of sugar instead of 2. Read More
(1)
Rating: 4 stars
09/04/2014
Very good recipe but it probably needs more flavor. I made a half recipe but used the full amount of mint garlic and chili powder and it came out very well. I didn't seed the tomatoes and still had to add a dash of white wine to keep ingredients from over browning. I also used asian eggplants which don't have be peeled or salted which cut down on the work involved. Read More
(1)
Rating: 4 stars
07/22/2013
I used chopped almonds. It was quite good and not at all watery even though I didn't seed the tomatoes. The dish has a great appearance. Read More
(1)