Sugar-Free Braised Eggplant

Indulge in the rich, savory flavors of this *Sugar-Free Braised Eggplant*, a wholesome and satisfying dish that's both nutritious and effortless to make. Perfect for those seeking a health-conscious yet flavor-packed option, this recipe swaps sugar for natural ingredients, allowing the tender eggplants to shine as they soak up a tangy, herby sauce of balsamic vinegar, diced tomatoes, and aromatic spices like oregano and basil. With a simple braising technique that ensures melt-in-your-mouth texture, this dish comes together in under an hour, making it a fantastic choice for weeknight dinners or elegant side dishes. Serve it over fluffy quinoa or rice for a hearty, vegan-friendly meal, or enjoy it solo as a comforting, guilt-free indulgence.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2 large eggplant
• 3 tablespoons olive oil
• 4 garlic cloves
• 1 medium onion
• 1 can (14 oz) diced tomatoes
• 1 cup low-sodium vegetable broth
• 2 tablespoons balsamic vinegar
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 teaspoon salt
• 0.5 teaspoon ground black pepper
• 2 tablespoons fresh parsley

Directions

Step 1

Start by rinsing the eggplants thoroughly under running water. Pat them dry and cut them into thick slices, about 1/2 inch each.

Step 2

Sprinkle the eggplant slices with a little salt and let them sit for about 15 minutes to draw out some of their bitterness.

Step 3

Meanwhile, peel and mince the garlic cloves, and finely chop the medium onion.

Step 4

After 15 minutes, rinse the salted eggplant slices and pat them dry with paper towels.

Step 5

Heat the olive oil in a large skillet or sauté pan over medium heat.

Step 6

Add the minced garlic and chopped onion to the pan, sautéing for about 5 minutes until they become soft and translucent.

Step 7

Add the eggplant slices to the pan, gently tossing them to coat with the oil, garlic, and onions.

Step 8

Pour in the diced tomatoes, vegetable broth, and balsamic vinegar.

Step 9

Add the dried oregano, dried basil, salt, and ground black pepper. Stir everything gently to ensure the eggplants are well-covered with the sauce.

Step 10

Bring the mixture to a gentle simmer, then lower the heat and cover the pan with a lid.

Step 11

Let it braise for about 30-35 minutes, or until the eggplants are tender and have absorbed the flavors.

Step 12

Check occasionally, stirring gently to avoid sticking, and add a little more broth if needed to maintain some sauciness.

Step 13

Once cooked, remove from heat and let it sit for a couple of minutes.

Step 14

Garnish with freshly chopped parsley before serving. Serve warm as a side dish or over a bed of quinoa or rice for a complete meal.

Nutrition Facts

Serving size	(2085.9g)

Amount per serving	% Daily Value*
Calories	901.8

Total Fat 45.8g	0%
Saturated Fat 7.1g	0%
Polyunsaturated Fat 4.9g
Cholesterol 0mg	0%
Sodium 3321.3mg	0%
Total Carbohydrate 118.9g	0%
Dietary Fiber 49.4g	0%
Total Sugars 68.5g
Protein 19.2g	0%

Vitamin D 0IU	0%
Calcium 363.3mg	0%
Iron 7.8mg	0%
Potassium 4370.1mg	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: 42.7%

Protein: 8.0%

Carbs: 49.3%