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Mediterranean Eggplant with Almonds

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PREP TIME
40 min
COOKING TIME
35 min
TOTAL TIME
95 min
SERVINGS
4 servings
Lunch Dinner
Mediterranean Eggplant with Almonds
Ingredients
  • 2 large eggplants, cut into cubes
  • salt
  • 1/4 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
  • 1/2 teaspoon chili powder
  • 1/2 cup chopped fresh parsley
Instructions
1
To prepare the eggplant, place it in a perforated container and sprinkle with salt. Position the container over the sink to allow excess liquid to drain, taking around 20 minutes. Gently pat the eggplant cubes with a paper towel to remove any remaining salt residue.
2
Next, heat a generous amount of olive oil in a large cooking vessel over medium-high heat. Sauté the onion in the oil until it becomes translucent and fragrant. Introduce the garlic into the pan, stirring constantly for an additional 2 minutes. Combine the eggplant and almonds in the pan, cooking and stirring until the eggplant reaches a tender yet still crisp consistency, approximately 20 minutes.
3
Once the eggplant is cooked to perfection, incorporate the tomatoes, mint, white wine, sugar, salt, and chili powder into the mixture. Allow it to simmer for 10 minutes, occasionally stirring; then remove from heat and garnish with fresh parsley leaves.