Low Sodium Braised Eggplant

Delight your taste buds with this *Low Sodium Braised Eggplant*, a healthy and flavorful twist on a classic comfort dish. Featuring tender, golden-brown eggplant cubes simmered in a savory blend of low-sodium vegetable broth, tomato paste, and aromatic herbs like oregano and thyme, this recipe packs richness without compromising on heart-friendly ingredients. A splash of balsamic vinegar adds a tangy depth, while fresh parsley elevates each bite with a burst of freshness. Perfect as a wholesome vegetarian main or a vibrant side dish, this easy-to-make recipe is ready in just 50 minutes, making it ideal for weeknight dinners. Enjoy all the flavor with less sodium—a delicious win for your wellness goals!

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 medium eggplants
• 3 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 cup low-sodium vegetable broth
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 0.5 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Directions

Step 1

Begin by washing the eggplants and cutting them into 1-inch cubes. There's no need to peel them unless desired.

Step 2

Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the eggplant cubes and cook for about 8-10 minutes, stirring frequently, until they're golden brown and slightly softened. Remove the eggplant from the pan and set aside.

Step 3

Reduce the heat to medium and add the remaining tablespoon of olive oil to the pan. Add the finely chopped onion and cook for about 5 minutes, until it's translucent.

Step 4

Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 5

Add the tomato paste to the onions and garlic, stirring to combine, then pour in the low-sodium vegetable broth and balsamic vinegar. Bring the mixture to a simmer.

Step 6

Return the eggplant to the pan, ensuring the cubes are coated with the tomato and broth mixture.

Step 7

Sprinkle in the dried oregano, dried thyme, and black pepper. Stir well to distribute the seasonings evenly.

Step 8

Cover the pan partially and let the eggplant simmer gently for about 20 minutes, or until the eggplants are tender and well infused with the flavors of the sauce.

Step 9

Once cooked, remove the pan from the heat and let it rest for a few minutes.

Step 10

Garnish with the chopped fresh parsley before serving.

Step 11

Serve the braised eggplant warm as a flavorful side dish or as a hearty vegetarian main course.

Nutrition Facts

Serving size	(1071.3g)

Amount per serving	% Daily Value*
Calories	651.9

Total Fat 43.7g	0%
Saturated Fat 6.8g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 196.8mg	0%
Total Carbohydrate 63.6g	0%
Dietary Fiber 23.4g	0%
Total Sugars 30.1g
Protein 10.2g	0%

Vitamin D 0IU	0%
Calcium 201.8mg	0%
Iron 5.8mg	0%
Potassium 2349.1mg	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: 57.1%

Protein: 5.9%

Carbs: 36.9%