Spicy Eggplant with Tomatoes

Delight your taste buds with this Spicy Eggplant with Tomatoes recipe, a vibrant and flavorful dish that combines tender, golden-brown eggplant with a robust, spiced tomato sauce. Infused with garlic, red chili flakes, ground cumin, and paprika, this vegetarian dish packs a punch of warmth and depth, perfectly balanced by the natural sweetness of fresh tomatoes and a touch of sugar. Quick and easy to prepare in just 45 minutes, this recipe is not only ideal as a side dish but shines as a main course served alongside fluffy rice or warm flatbread. Finished with a sprinkle of fresh coriander, this dish is as visually appealing as it is delicious—a perfect choice for anyone looking for a wholesome, plant-based meal with a spicy twist.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 medium-sized eggplants
• 3 tablespoons olive oil
• 1 medium, finely chopped onion
• 3 minced garlic cloves
• 1 teaspoon red chili flakes
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 4 medium, diced fresh tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon sugar
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons, chopped fresh coriander

Directions

Step 1

Wash and dry the eggplants. Cut them into bite-sized cubes and set aside.

Step 2

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant cubes and cook for 8-10 minutes, stirring occasionally, until they are golden brown and tender. Remove from the skillet and set aside.

Step 3

In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion and cook for 3-4 minutes until softened.

Step 4

Stir in the minced garlic, red chili flakes, ground cumin, and paprika. Cook for another 1-2 minutes until fragrant.

Step 5

Add the diced tomatoes, tomato paste, sugar, salt, and black pepper to the skillet. Stir well to combine.

Step 6

Simmer the tomato mixture for 10 minutes, stirring occasionally, until it thickens and the tomatoes become soft and saucy.

Step 7

Return the cooked eggplants to the skillet and stir to coat them with the spicy tomato sauce. Cook for an additional 5 minutes to allow the flavors to meld together.

Step 8

Remove from heat and garnish with fresh chopped coriander before serving.

Step 9

Serve hot as a side dish or on its own with rice or flatbread.

Nutrition Facts

Serving size	(1327.2g)

Amount per serving	% Daily Value*
Calories	743.5

Total Fat 45.3g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 2422.2mg	0%
Total Carbohydrate 83.6g	0%
Dietary Fiber 29.1g	0%
Total Sugars 44.2g
Protein 14.7g	0%

Vitamin D 0IU	0%
Calcium 201.8mg	0%
Iron 6.6mg	0%
Potassium 3122.2mg	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: 50.9%

Protein: 7.3%

Carbs: 41.8%