Braised Eggplant with Tomatoes and Garlic
Braised Eggplant with Tomatoes and Garlic is a delicious and comforting dish that showcases the rich flavors of eggplant combined with the sweetness of tomatoes and the warmth of garlic. This recipe is simple to make and perfect as a main dish or a side.
Why Make This Recipe
This recipe is a great way to enjoy the natural flavors of fresh ingredients. It is vegetarian and can easily be made vegan. The braising process makes the eggplant tender and absorbs the delightful flavors of tomatoes and garlic. Plus, it’s a one-pan dish, making cleanup easy!
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 eggplant and cook for 8–10 minutes, stirring occasionally, until softened and lightly browned.
- Add garlic and sauté for 1 minute until fragrant.
- Stir in diced tomatoes, tomato paste, smoked paprika, red pepper flakes, salt, and pepper.
- Reduce heat to low, cover, and simmer for 20–25 minutes until eggplant is very tender and the sauce has thickened.
- Uncover and cook for an additional 5 minutes to let excess liquid evaporate, if needed.
- Garnish with fresh parsley and serve warm, optionally with crusty bread or rice.
How to Serve Braised Eggplant with Tomatoes and Garlic
You can serve this dish hot as a main course or as a side. It pairs wonderfully with crusty bread or a bowl of rice, which absorbs the flavorful sauce.
How to Store Braised Eggplant with Tomatoes and Garlic
Let any leftovers cool down to room temperature, then store them in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. You can reheat it on the stove or in the microwave when you’re ready to enjoy it again.
Tips to Make Braised Eggplant with Tomatoes and Garlic
- To reduce bitterness, you can salt the eggplant before cooking. Let it sit for 30 minutes, then rinse and pat dry.
- For a richer flavor, try adding a splash of balsamic vinegar after cooking.
- Adjust the red pepper flakes based on your spice preference.
Variation
You can add other vegetables like bell peppers or zucchini for added texture and flavor. Feel free to experiment with different herbs such as basil or oregano for a twist on the original recipe.
FAQs
1. Can I use frozen eggplant for this recipe?
Yes, you can use frozen eggplant, but make sure to thaw it first and drain any excess moisture before cooking.
2. Is it necessary to peel the eggplant?
No, peeling is not necessary. The skin adds texture and nutrients. However, if you prefer a softer dish, feel free to peel it.
3. Can I make this dish ahead of time?
Absolutely! This dish tastes even better the next day as the flavors meld together. Just store it in the fridge and reheat before serving.
