Dairy-Free Aubergine Saganaki

Indulge in the bold Mediterranean flavors of Dairy-Free Aubergine Saganaki, a wholesome twist on the classic Greek dish. Perfectly tender slices of golden-brown aubergine are bathed in a rich tomato sauce infused with garlic, oregano, and fresh basil, then studded with tangy kalamata olives for a briny kick. This vibrant, plant-based recipe is cooked entirely without dairy, making it an ideal option for those seeking a healthier or vegan-friendly meal. Simple yet flavorful, it bakes to perfection in the oven, allowing the robust ingredients to meld beautifully. Serve this comforting delight as a hearty main course or with crusty bread for an irresistible pairing.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 large aubergines (eggplants)
• 4 tablespoons extra virgin olive oil
• 1 large red onion
• 3 cloves garlic cloves
• 400 grams canned tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon sugar
• 1 teaspoon dried oregano
• 10 leaves fresh basil leaves
• 100 grams kalamata olives, pitted and sliced
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat the oven to 200°C (400°F).

Step 2

Cut the aubergines into 1 cm thick slices.

Step 3

Sprinkle the aubergine slices with salt and let them sit for 10 minutes to draw out excess moisture. Rinse and pat dry with a paper towel.

Step 4

In a large ovenproof skillet, heat 2 tablespoons of olive oil over medium heat.

Step 5

Add aubergine slices in batches and cook until golden brown on both sides, adding more oil as needed. Remove and set aside.

Step 6

In the same skillet, add the remaining 2 tablespoons of olive oil and sauté the chopped red onion until soft and translucent.

Step 7

Add minced garlic and cook for another 1-2 minutes until fragrant.

Step 8

Stir in the canned tomatoes, tomato paste, and sugar. Let it simmer for 5 minutes.

Step 9

Add dried oregano, salt, black pepper, and half of the fresh basil leaves.

Step 10

Place the aubergine slices back into the skillet, covering them with the tomato mixture.

Step 11

Top with sliced kalamata olives.

Step 12

Transfer the skillet to the preheated oven and bake for 20-25 minutes.

Step 13

Remove from the oven and garnish with the remaining fresh basil leaves.

Step 14

Serve warm as a main course or alongside crusty bread.

Nutrition Facts

Serving size	(1769.1g)

Amount per serving	% Daily Value*
Calories	1226.4

Total Fat 90.7g	0%
Saturated Fat 13.8g	0%
Polyunsaturated Fat 3.4g
Cholesterol 8mg	0%
Sodium 4527.3mg	0%
Total Carbohydrate 108.5g	0%
Dietary Fiber 47.5g	0%
Total Sugars 61.2g
Protein 18.7g	0%

Vitamin D 0IU	0%
Calcium 358.5mg	0%
Iron 8.8mg	0%
Potassium 3762.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.6%

Protein: 5.6%

Carbs: 32.8%