Low Fat Braised Eggplant

Dive into the robust flavors of this Low Fat Braised Eggplant recipe, a healthy and satisfying dish that’s perfect for weeknight dinners or meal prep. Tender cubes of eggplant are gently braised with aromatic garlic, sweet onions, and a savory tomato base, enhanced with a splash of balsamic vinegar and a blend of fragrant herbs like oregano and thyme. This dish achieves incredible depth of flavor without heavy oils or fats, making it a guilt-free choice that’s vegan and gluten-free. The recipe comes together in just 40 minutes from start to finish and is garnished with fresh torn basil for a pop of vibrant color and freshness. Serve this versatile dish as a hearty main with crusty bread or as a flavorful side to complement your favorite protein. Healthy, flavorful, and easy to make—this braised eggplant will quickly become a staple in your rotation!

Nutriscore Rating: 79/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 medium eggplants
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 14 ounces canned diced tomatoes
• 1 cup vegetable broth
• 2 tablespoons balsamic vinegar
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh basil leaves, torn

Directions

Step 1

Cut the eggplants into 1-inch cubes and sprinkle them lightly with salt. Set aside for 10 minutes to draw out excess moisture. After 10 minutes, gently squeeze the cubes to remove any moisture and pat them dry using paper towels.

Step 2

In a large non-stick skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.

Step 3

Add the minced garlic to the onions and sauté for another minute until fragrant.

Step 4

Add the eggplant cubes to the skillet. Stir occasionally and cook for about 5 minutes until the eggplant begins to soften.

Step 5

Stir in the canned diced tomatoes, vegetable broth, balsamic vinegar, oregano, thyme, salt, and black pepper. Mix well to combine all the ingredients.

Step 6

Bring the mixture to a gentle simmer, cover the skillet with a lid, and let it braise for 20 minutes. Stir occasionally to prevent sticking, and ensure the eggplant becomes tender and absorbs all the flavors.

Step 7

Once the eggplant is tender, remove the lid and allow the sauce to reduce slightly for about 5 more minutes.

Step 8

Garnish with fresh basil leaves before serving. Serve hot or at room temperature with crusty bread or as a side dish to your favorite proteins.

Nutrition Facts

Serving size	(1517.7g)

Amount per serving	% Daily Value*
Calories	778.4

Total Fat 43.5g	0%
Saturated Fat 7.8g	0%
Polyunsaturated Fat 6.8g
Cholesterol 7.9mg	0%
Sodium 3469.6mg	0%
Total Carbohydrate 88.1g	0%
Dietary Fiber 33.2g	0%
Total Sugars 43.9g
Protein 17.3g	0%

Vitamin D 0IU	0%
Calcium 395.5mg	0%
Iron 9.5mg	0%
Potassium 3041.3mg	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: 48.1%

Protein: 8.5%

Carbs: 43.3%