Braised Eggplant with Tomatoes and Garlic
Braised Eggplant with Tomatoes and Garlic is a delicious and hearty dish that combines tender eggplant with rich tomatoes and aromatic garlic. This recipe is simple to make and bursting with flavor, making it a perfect choice for a weeknight dinner or a weekend gathering.
Why Make This Recipe
This recipe is a great way to enjoy eggplant, a vegetable that can sometimes be overlooked. The braising method infuses the eggplant with the flavors of tomatoes and garlic, resulting in a comforting and satisfying meal. The dish is not only tasty but also healthy, making it a wonderful addition to your cooking repertoire. Plus, it’s easy to prepare and can be served in different ways, so it fits well into any dining experience!
How to Make Braised Eggplant with Tomatoes and Garlic
Ingredients
- 2 medium eggplants, cut into 1-inch cubes
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 can (14 oz) diced tomatoes or 2 cups fresh chopped tomatoes
- 1 tablespoon tomato paste
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- 1 tablespoon chopped fresh parsley (optional)
- Crusty bread or rice, for serving (optional)
Directions
- Heat olive oil in a large skillet over medium heat.
- Add the eggplant and cook for 8–10 minutes, stirring occasionally, until it becomes softened and lightly browned.
- Add the minced garlic and sauté for 1 minute until fragrant.
- Stir in the diced tomatoes, tomato paste, smoked paprika, red pepper flakes (if using), salt, and pepper.
- Reduce the heat to low, cover, and let it simmer for 20–25 minutes until the eggplant is very tender and the sauce has thickened.
- If there is excess liquid, uncover and let it simmer for another 5 minutes.
- Garnish with fresh parsley and serve warm, optionally with crusty bread or rice.
How to Serve Braised Eggplant with Tomatoes and Garlic
This dish can be served as a main course or as a side. If serving as a main, pair it with crusty bread or rice to soak up the delicious sauce. For a lighter meal, enjoy it on its own. You could also serve it on top of pasta for a twist!
How to Store Braised Eggplant with Tomatoes and Garlic
Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply warm it in a skillet over low heat or microwave until heated through. The flavors may even deepen after a day in the fridge!
Tips to Make Braised Eggplant with Tomatoes and Garlic
- Make sure to cut your eggplant into even pieces for uniform cooking.
- If you want a deeper flavor, let the dish sit for a couple of hours after cooking, then reheat before serving.
- Feel free to add other vegetables like bell peppers or zucchini for more variety.
Variation
You can easily customize this recipe by adding additional spices, such as Italian seasoning or fresh basil. Other vegetables can also be included, like mushrooms or spinach, to enhance the flavor and nutrition.
FAQs
1. Can I use frozen eggplant?
Yes, you can use frozen eggplant, but it may have a different texture. Be sure to thaw and drain any excess moisture before cooking.
2. What can I substitute for olive oil?
You can use any mild-flavored cooking oil, like vegetable oil or avocado oil, in place of olive oil.
3. Is this dish vegan?
Yes, Braised Eggplant with Tomatoes and Garlic is naturally vegan and free from animal products, making it a great option for plant-based diets.
