Heart-Healthy Braised Eggplant

Savor the rich and robust flavors of Heart-Healthy Braised Eggplant, a wholesome and delicious plant-based dish that’s as nourishing as it is satisfying. Perfect for weeknight dinners or meal prep, this recipe features tender cubes of eggplant simmered in a fragrant blend of garlic, onion, and low-sodium vegetable broth, with a zesty touch of tomato paste and fresh basil. Enhanced with heart-friendly olive oil, dried oregano, and a refreshing hint of lemon juice, this dish is low in sodium but packed with flavor. Ready in just 45 minutes, it’s a perfect healthy comfort food option that pairs beautifully with whole-grain rice, quinoa, or crusty bread. Whether you're following a heart-healthy diet or simply looking for a delicious vegetarian meal, this braised eggplant recipe is sure to impress your taste buds while supporting your wellness goals.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 medium eggplant
• 2 tablespoons olive oil
• 1 large, finely chopped onion
• 3 cloves, minced garlic
• 2 cups low-sodium vegetable broth
• 2 tablespoons tomato paste
• 0.5 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 0.5 cup, chopped fresh basil leaves
• 1 tablespoon lemon juice
• 0.25 teaspoon salt

Directions

Step 1

Wash the eggplants and cut them into 1-inch cubes. Sprinkle with a little salt and set aside for 10 minutes to allow excess moisture to release.

Step 2

Pat the eggplant cubes dry with a paper towel to remove the moisture and excess salt.

Step 3

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 5 minutes until it becomes translucent.

Step 4

Add the minced garlic to the skillet and cook for an additional minute until fragrant.

Step 5

Stir in the tomato paste and cook for 2 minutes, then add the eggplant cubes, stirring to coat them evenly with the onion and garlic mixture.

Step 6

Pour in the vegetable broth, increase the heat to bring to a boil, then reduce to a simmer.

Step 7

Add the black pepper, oregano, and salt. Cover the skillet and allow the eggplant to cook for about 20 minutes or until tender, stirring occasionally.

Step 8

Once the eggplant is tender, remove the lid and cook for another couple of minutes to reduce the sauce slightly.

Step 9

Remove from heat, stir in the chopped basil and lemon juice, and serve warm.

Nutrition Facts

Serving size	(1692.4g)

Amount per serving	% Daily Value*
Calories	668.7

Total Fat 30.5g	0%
Saturated Fat 4.8g	0%
Polyunsaturated Fat 3.4g
Cholesterol 0mg	0%
Sodium 2061.7mg	0%
Total Carbohydrate 95.4g	0%
Dietary Fiber 34.7g	0%
Total Sugars 50.6g
Protein 14.9g	0%

Vitamin D 0IU	0%
Calcium 214.0mg	0%
Iron 5.3mg	0%
Potassium 3427.4mg	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: 38.4%

Protein: 8.3%

Carbs: 53.3%