Lenten Eggplant Aubergine
Discover the comforting and flavorful delight of Lenten Eggplant Aubergine, a wholesome and plant-based recipe perfect for a meatless menu. This Mediterranean-inspired dish combines tender cubes of sautéed eggplant with a rich, aromatic tomato sauce infused with garlic, cumin, and smoked paprika. Fresh parsley and a zesty squeeze of lemon brighten the flavors, while a simmering technique ensures every bite is infused with savory goodness. Easy to prepare in under an hour, this vegan and gluten-free recipe is ideal for a satisfying main course served with crusty bread or rice—or as a vibrant side dish. Embrace the hearty simplicity of this nourishing classic that’s sure to become a staple for lenten meals, dinner parties, or weeknight 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 medium eggplants (aubergines)
- 4 tablespoons olive oil
- 1 large yellow onion
- 4 large garlic cloves
- 2 cups diced tomatoes (canned or fresh)
- 1 bunch parsley
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup water
- 1 medium lemon
Directions
Step 1
Wash the eggplants and cut off the ends. Dice them into 1-inch cubes and set aside.
Step 2
Heat 2 tablespoons of olive oil in a large skillet or pot over medium heat. Add the diced eggplant and sauté for 5-7 minutes until softened and slightly browned. Remove the eggplant from the pan and set it aside.
Step 3
Finely chop the onion and garlic. Using the same skillet, add the remaining 2 tablespoons of olive oil, and sauté the onion over medium heat for 5 minutes until translucent.
Step 4
Add the garlic to the skillet with the onions and cook for 1-2 minutes until fragrant.
Step 5
Stir in the diced tomatoes, ground cumin, smoked paprika, salt, black pepper, and water. Mix well and bring the sauce to a simmer.
Step 6
Return the sautéed eggplant to the skillet, stirring to coat it evenly with the tomato mixture.
Step 7
Allow the dish to simmer on low heat for 20 minutes, stirring occasionally, until the eggplant is tender and the flavors meld together.
Step 8
Finely chop the parsley and stir it into the dish during the last 5 minutes of cooking. Squeeze the juice of 1 lemon into the pan and mix well.
Step 9
Taste and adjust seasoning, if needed. Serve warm with crusty bread, rice, or as a standalone dish.
Nutrition Facts
| Serving size | (1669.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 902.6 |
| Total Fat 59.8g | 0% |
| Saturated Fat 9.1g | 0% |
| Polyunsaturated Fat 5.4g | |
| Cholesterol 0mg | 0% |
| Sodium 2466.9mg | 0% |
| Total Carbohydrate 91.7g | 0% |
| Dietary Fiber 31.6g | 0% |
| Total Sugars 45.1g | |
| Protein 16.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 317.8mg | 0% |
| Iron 10.1mg | 0% |
| Potassium 3111.6mg | 0% |
Source of Calories