For a richer flavor, toast the almonds in a dry skillet before adding them to the dish. If you don't have white wine, you can substitute chicken or vegetable broth. Adjust the amount of chili powder to your preference for heat. This dish is delicious served hot, warm, or even at room temperature. Blanching the almonds: Bring a pot of water to a boil. Add the almonds and boil for 1 minute. Drain the almonds and rinse with cold water. The skins should slip off easily.
Eggplant with Almonds
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PREP TIME40 mins
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COOK TIME35 mins
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TOTAL TIME1 hrs 35 mins
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SERVING4 People
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VIEWS66
Experience the sun-kissed flavors of the Mediterranean with this exquisite eggplant dish. Cubes of tender eggplant mingle with crunchy almonds, bright cherry tomatoes, and fragrant herbs, creating a symphony of textures and tastes. Perfect as a vibrant side or a satisfying vegetarian main course served atop fluffy couscous or bulgur.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate37 g
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Fiber15 g
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Protein12 g
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Saturated Fat3 g
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Sodium23 mg
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Sugar16 g
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Fat32 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPlace the eggplant cubes in a colander and sprinkle generously with salt. Allow to sit for 20 minutes to draw out excess moisture. Pat the eggplant dry with paper towels. (Prep time: 20 minutes)
02
StepHeat the olive oil in a large skillet over medium-high heat. Add the minced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another 2 minutes, until fragrant. (Cook time: 7 minutes)
03
StepAdd the eggplant and almonds to the skillet. Cook, stirring occasionally, until the eggplant is tender and slightly golden, about 15-20 minutes. (Cook time: 15-20 minutes)
04
StepStir in the halved and seeded cherry tomatoes, sliced mint, white wine, sugar, salt (to taste), and chili powder. Reduce heat to medium-low and cook for 10 minutes, stirring occasionally, allowing the flavors to meld together. (Cook time: 10 minutes)
05
StepRemove from heat and garnish with freshly chopped parsley. Serve warm.
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Jovanny Spencer
May 17, 2025I used vegetable broth instead of wine, and it was still amazing!
Corine Mclaughlin
Feb 16, 2025Easy to follow and delicious. I added a pinch of red pepper flakes for extra heat.
Shad Weissnat
Jan 4, 2025My family loved this. It's going into our regular rotation.
Nathanial Bechtelar
Dec 16, 2024I never thought I'd like eggplant this much. The almonds add a wonderful crunch.
Cloyd Heaney
Nov 3, 2024This recipe is fantastic! The combination of sweet and savory is perfect.