Eggplant Aubergine and Tomatoes
Savor the vibrant flavors of Mediterranean cuisine with this delightful Eggplant Aubergine and Tomatoes recipe, featuring tender, golden-brown slices of eggplant layered with juicy, blistered cherry tomatoes and aromatic garlic. Enhanced with a drizzle of balsamic vinegar, a touch of dried oregano, and fresh basil leaves, this dish is as visually stunning as it is delicious. Perfect for busy weeknights, it comes together in just 40 minutes and can be served as a warm side dish or paired with couscous or rice for a light, healthy main course. With its rich, garden-fresh ingredients and easy skillet cooking technique, this recipe is a must-try for lovers of eggplant, Mediterranean flavors, and wholesome comfort food.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 pieces eggplant (medium)
- 500 grams cherry tomatoes
- 4 tablespoons olive oil
- 4 pieces garlic cloves
- 10 pieces fresh basil leaves
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon balsamic vinegar
Directions
Step 1
Wash the eggplants and cherry tomatoes thoroughly under running water.
Step 2
Cut the eggplants into 1/2-inch thick rounds, and lightly sprinkle both sides with salt. Let the slices sit for 10 minutes to draw out moisture. Pat the slices dry with a paper towel.
Step 3
Preheat a large skillet or sauté pan over medium heat. Add 2 tablespoons of olive oil.
Step 4
Place the eggplant slices into the skillet in a single layer. Cook each side for 3-4 minutes, or until golden brown. Remove from the skillet and set aside. Repeat with the remaining eggplant slices, adding 1 more tablespoon of olive oil if necessary.
Step 5
In the same skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 30 seconds or until fragrant.
Step 6
Add the cherry tomatoes to the skillet. Cook, stirring occasionally, for 5-7 minutes until the tomatoes begin to blister and release their juices.
Step 7
Return the cooked eggplant slices to the skillet, layering them with the blistered tomatoes.
Step 8
Sprinkle the dried oregano, salt, and black pepper evenly over the dish.
Step 9
Drizzle with balsamic vinegar and gently toss to combine.
Step 10
Remove from heat and top with fresh basil leaves.
Step 11
Serve warm as a side dish or over a bed of rice or couscous for a light main course. Enjoy!
Nutrition Facts
| Serving size | (1096.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 703.6 |
| Total Fat 57.6g | 0% |
| Saturated Fat 8.8g | 0% |
| Polyunsaturated Fat 5.3g | |
| Cholesterol 0mg | 0% |
| Sodium 2402.0mg | 0% |
| Total Carbohydrate 44.8g | 0% |
| Dietary Fiber 12.2g | 0% |
| Total Sugars 21.9g | |
| Protein 7.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 130.2mg | 0% |
| Iron 3.7mg | 0% |
| Potassium 1688.7mg | 0% |
Source of Calories