Paleo Aubergine Saganaki

Experience a Mediterranean-inspired twist on wholesome eating with this Paleo Aubergine Saganaki, a modern update to the classic Greek dish. Tender cubes of golden aubergine are sautéed to perfection and simmered in a rich tomato sauce infused with garlic, onion, and a touch of balsamic vinegar for depth. Fragrant dried oregano, fresh basil leaves, and a hint of lemon juice elevate the flavors, while briny Kalamata olives add a burst of Mediterranean flair. Completely grain-free and dairy-free, this paleo-friendly recipe is perfect as a hearty main or a flavorful side. With its vibrant ingredients and health-conscious appeal, this dish is a celebration of rustic, nourishing comfort food that’s as satisfying as it is easy to prepare.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 medium Aubergines (eggplants)
• 4 tablespoons Olive oil
• 3 Garlic cloves
• 1 medium Onion
• 2 cups Tomatoes, diced
• 2 tablespoons Tomato paste
• 1 tablespoon Balsamic vinegar
• 1 teaspoon Oregano, dried
• 1 cup Basil leaves, fresh
• 1 teaspoon Sea salt
• 0.5 teaspoon Black pepper, freshly ground
• 1 tablespoon Lemon juice
• 0.5 cup Kalamata olives

Directions

Step 1

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

Step 2

Rinse the aubergine cubes and pat them dry with paper towels.

Step 3

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the aubergine cubes and sauté for about 8-10 minutes until golden brown and slightly softened. Remove from the pan and set aside.

Step 4

In the same skillet, add remaining olive oil. Add finely chopped garlic and diced onion, sautéing until the onion is translucent, about 3-4 minutes.

Step 5

Add diced tomatoes and tomato paste to the skillet, stirring well to combine. Cook for another 5 minutes until the tomatoes start breaking down.

Step 6

Pour in balsamic vinegar, add oregano, sea salt, and black pepper. Stir well to incorporate the flavors.

Step 7

Add the sautéed aubergine back into the skillet, gently mixing it to coat with the tomato sauce. Lower the heat, cover, and let it simmer for 15-20 minutes.

Step 8

Stir in fresh basil leaves and kalamata olives, and let it cook for an additional 5 minutes.

Step 9

Finish with a squeeze of lemon juice and adjust the seasoning if necessary.

Step 10

Serve warm, garnished with extra basil leaves if desired. Enjoy your Paleo Aubergine Saganaki!

Nutrition Facts

Serving size	(1736.2g)

Amount per serving	% Daily Value*
Calories	1268.0

Total Fat 88.8g	0%
Saturated Fat 12.7g	0%
Polyunsaturated Fat 5.3g
Cholesterol 0mg	0%
Sodium 3837.0mg	0%
Total Carbohydrate 101.8g	0%
Dietary Fiber 45.4g	0%
Total Sugars 47.9g
Protein 24.4g	0%

Vitamin D 0IU	0%
Calcium 679.5mg	0%
Iron 28.2mg	0%
Potassium 4203.3mg	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: 61.3%

Protein: 7.5%

Carbs: 31.2%