Whole30 Twice Cooked Eggplant

Elevate your Whole30 meal plan with this flavor-packed Twice Cooked Eggplant recipe! Combining the smoky richness of pan-seared eggplant with a robust, tangy tomato-based sauce infused with fresh ginger, garlic, and warming spices like cumin and paprika, this dish is a celebration of bold, wholesome flavors. The "twice-cooked" technique ensures the eggplant is tender on the inside and golden on the outside, perfectly soaking up the savory umami notes from coconut aminos and apple cider vinegar. Ready in just 45 minutes, this dish is completely Whole30-compliant and can be served alongside cauliflower rice or steamed veggies for a satisfying, nutrient-rich meal. Whether you're a fan of plant-based recipes or looking to diversify your Whole30 menu, this dish is guaranteed to impress with its vibrant aroma and irresistible flavor.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 medium (about 1.5 pounds total) Eggplant
• 4 tablespoons Avocado oil
• 1 medium, diced Yellow onion
• 3 cloves, minced Garlic
• 1 teaspoon, grated fresh Ginger
• 1 cup Crushed tomatoes
• 2 tablespoons Coconut aminos
• 1 teaspoon Apple cider vinegar
• 1 teaspoon Ground cumin
• 1 teaspoon Paprika
• 0.5 teaspoon Chili flakes (optional)
• 2 tablespoons, chopped Fresh cilantro (optional, for garnish)
• 1 teaspoon, to taste Salt
• 0.5 teaspoon, to taste Black pepper

Directions

Step 1

1. Prepare the eggplant by washing and slicing it into thick rounds, about 1/2 inch thick. Sprinkle a light layer of salt over the slices and let them sit for 15 minutes to draw out moisture. Rinse and pat dry with a paper towel.

Step 2

2. Heat 2 tablespoons of avocado oil in a large frying pan over medium heat. Once hot, arrange the eggplant slices in a single layer and cook for 4–5 minutes per side, or until golden brown and slightly softened. You may need to work in batches depending on the size of your pan. Remove the cooked slices and set aside.

Step 3

3. In the same pan, add the remaining 2 tablespoons of avocado oil. Add the diced onion and sauté for 3–4 minutes, or until translucent. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

Step 4

4. Add the crushed tomatoes, coconut aminos, apple cider vinegar, ground cumin, paprika, and chili flakes (if using) to the pan. Stir well to combine and bring the mixture to a simmer.

Step 5

5. Cut the cooked eggplant slices into quarters (or smaller, if desired) and gently fold them into the simmering sauce. Cook for another 8–10 minutes, allowing the eggplant to absorb the flavors of the sauce.

Step 6

6. Taste the dish and season with salt and black pepper as needed. If the sauce seems too thick, you can add a splash of water to thin it out slightly.

Step 7

7. Remove from heat and serve warm, garnished with fresh cilantro if desired. This dish pairs perfectly with cauliflower rice or a side of steamed vegetables for a complete Whole30-compliant meal.

Nutrition Facts

Serving size	(1824.8g)

Amount per serving	% Daily Value*
Calories	1010.5

Total Fat 58.4g	0%
Saturated Fat 8.5g	0%
Polyunsaturated Fat 1.1g
Cholesterol 0mg	0%
Sodium 4661.6mg	0%
Total Carbohydrate 120.4g	0%
Dietary Fiber 51.0g	0%
Total Sugars 70.2g
Protein 19.2g	0%

Vitamin D 0IU	0%
Calcium 250.9mg	0%
Iron 7.9mg	0%
Potassium 4205.3mg	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: 48.5%

Protein: 7.1%

Carbs: 44.4%