Eggplant
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!
Ingreadient
- 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
Direction
- 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.
- 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.
