Low Carb Braised Eggplant

Delight in the rich, savory flavors of Low Carb Braised Eggplant, a hearty yet healthy dish perfect for weeknights or your next dinner party. This recipe transforms tender, bite-sized eggplant cubes into a flavorful masterpiece by simmering them in a robust sauce made with cherry tomatoes, garlic, and a hint of balsamic vinegar. Seasoned with aromatic Italian herbs and a touch of red pepper flakes for gentle heat, this dish is low-carb, vegan-friendly, and packed with wholesome ingredients. The 35-minute cooking process allows the eggplant to soak up the vibrant flavors of the sauce, creating a melt-in-your-mouth texture that pairs beautifully with fresh basil to finish. Serve it as a stunning side dish, a comforting main course with cauliflower rice, or as part of a Mediterranean-inspired spread. Perfect for those seeking a low-carb dinner idea without compromising on taste!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 medium eggplant
• 3 tablespoons olive oil
• 1 small, diced onion
• 3 cloves, minced garlic
• 2 tablespoons tomato paste
• 1 cup, halved cherry tomatoes
• 1 cup vegetable broth
• 1 tablespoon balsamic vinegar
• 1 teaspoon Italian seasoning
• 0.5 teaspoon red pepper flakes
• 0.25 cup, chopped fresh basil leaves
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Cut the eggplants into 1-inch cubes and lightly salt them to remove any bitterness. Let them sit in a colander for about 10 minutes, then rinse and pat dry with paper towels.

Step 2

In a large skillet or sauté pan, heat the olive oil over medium heat.

Step 3

Add the diced onion and sauté for about 3 minutes until it becomes translucent.

Step 4

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 5

Add the tomato paste and halved cherry tomatoes, stirring to combine and cook for 2 minutes.

Step 6

Add the cubed eggplant to the pan, gently stirring to coat them with the mixture. Cook for 5 minutes, allowing the eggplant to start softening.

Step 7

Pour in the vegetable broth and balsamic vinegar, bringing the mixture to a gentle simmer.

Step 8

Stir in the Italian seasoning, red pepper flakes, salt, and black pepper.

Step 9

Reduce the heat to low, cover the pan, and let it simmer for 20 minutes, stirring occasionally, until the eggplant is very tender.

Step 10

Uncover the pan and allow any excess liquid to evaporate if necessary, cooking for another 5-7 minutes.

Step 11

Remove from heat, stir in the chopped fresh basil leaves, and adjust seasoning to taste.

Step 12

Serve warm, garnished with additional basil if desired.

Nutrition Facts

Serving size	(1519.2g)

Amount per serving	% Daily Value*
Calories	854.4

Total Fat 46.8g	0%
Saturated Fat 7.5g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 2941.4mg	0%
Total Carbohydrate 102.7g	0%
Dietary Fiber 38.2g	0%
Total Sugars 53.9g
Protein 19.3g	0%

Vitamin D 0IU	0%
Calcium 231.7mg	0%
Iron 7.0mg	0%
Potassium 3671.0mg	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: 46.3%

Protein: 8.5%

Carbs: 45.2%