Mediterranean Eggplant Sauté with Tomato-Balsamic Glaze
Indulge in the vibrant flavors of the Mediterranean with this delectable sautéed eggplant dish. Infused with ripe tomatoes and a splash of balsamic vinegar, this recipe not only celebrates the rich taste of fresh vegetables but also highlights the importance of preparation techniques like soaking, which enhances texture and reduces oil absorption. Perfect for weeknight dinners or entertaining guests, this dish pairs beautifully with crusty bread and a drizzle of olive oil for a satisfying, healthy meal that embodies the spirit of Mediterranean cooking.
4
Servings
87.5
Calories
10
Ingredients
Ingredients
Eggplant
1 large (cut into 1-inch dice)
Water
8 cups (for soaking)
Kosher salt
1/4 cup (for soaking)
Extra virgin olive oil
2 tablespoons (for sautéing)
Onion
1 small (sliced)
Garlic cloves
4 (minced)
Fresh ground pepper
to taste
Balsamic vinegar
1 tablespoon
Chopped tomatoes
14 ounces (with juice)
Fresh basil leaves
4 (slivered)
Instructions
1
Start by preparing the eggplant: Place it in a large, wide bowl. Pour in 8 cups of water, then add 1/4 cup kosher salt and stir to dissolve. Cover with a plate and place a weight on top to keep the eggplant submerged. Let it soak for 1-2 hours to enhance its texture and reduce oil absorption. After soaking, drain and pat the eggplant dry with paper towels.
2
In a large nonstick skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the sliced onion and sauté, stirring often, until it becomes tender and translucent, about 5 minutes. Then, add the minced garlic and sauté for an additional 30 seconds to 1 minute, until fragrant.
3
Increase the heat to medium-high and add the drained eggplant to the skillet. Cook, stirring frequently, until the eggplant is browned and just tender, approximately 10 minutes. Season with fresh ground pepper and an additional pinch of salt.
4
Mix in 1 tablespoon of balsamic vinegar, stirring for about a minute to allow the flavors to meld. Then, add the chopped tomatoes along with their juice. As the tomatoes begin to cook and release their juices, lower the heat to medium. Cook while stirring often for 10 minutes, until the mixture thickens slightly.
5
Cover the pan and reduce the heat to medium-low. Continue to cook for an additional 5 to 10 minutes, or until the eggplant is very tender and the sauce has thickened to your liking. Taste and adjust seasoning as needed, then gently stir in the slivered fresh basil.
6
Transfer the sautéed mixture to a serving dish. Allow it to cool slightly before serving. This dish is delicious served warm or at room temperature, making it perfectly versatile for any occasion.
Nutrition Information
4.5g
Fat
9.75g
Carbs
1.75g
Protein
2.75g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the Mediterranean Eggplant Sauté with Tomato-Balsamic Glaze?
It is a vibrant Mediterranean vegetable dish featuring diced eggplant, sliced onions, and garlic, finished with a savory glaze of tomatoes and balsamic vinegar.
How many servings does this eggplant recipe make?
This recipe yields 4 servings.
Is this recipe suitable for a vegan diet?
Yes, this dish is vegan-friendly as it contains only plant-based ingredients.
Is the Mediterranean Eggplant Sauté gluten-free?
Yes, all ingredients used in this recipe are naturally gluten-free.
Why do I need to soak the eggplant in salt water?
Soaking the eggplant in salt water for 1-2 hours enhances its texture and significantly reduces the amount of oil it absorbs during the sautéing process.
How many calories are in one serving?
There are approximately 87.5 calories per serving.
How much fat is in this dish?
Each serving contains about 4.5g of fat.
What is the carbohydrate count for this recipe?
There are 9.75g of carbohydrates per serving.
Does this dish provide dietary fiber?
Yes, each serving provides 2.75g of fiber.
How much protein is in the Mediterranean Eggplant Sauté?
There is 1.75g of protein per serving.
What type of eggplant should I use?
The recipe calls for one large eggplant, cut into 1-inch dice.
What kind of oil is recommended for sautéing?
The recipe recommends using 2 tablespoons of extra virgin olive oil.
How much garlic is required?
You will need 4 minced garlic cloves.
How long should the eggplant soak?
The eggplant should be soaked for 1 to 2 hours.
What do I do after soaking the eggplant?
After soaking, you must drain the eggplant and pat it dry with paper towels before cooking.
How long do I sauté the onions and garlic?
Sauté the sliced onion for 5 minutes until translucent, then add the garlic and sauté for another 30 to 60 seconds.
What temperature should I cook the eggplant at?
The eggplant is browned over medium-high heat for approximately 10 minutes.
When do I add the balsamic vinegar?
Add the balsamic vinegar after the eggplant is browned and tender, stirring for about a minute.
Do I include the tomato juice when adding the tomatoes?
Yes, add the 14 ounces of chopped tomatoes along with their juice to help create the sauce.
How long is the final simmering stage?
After adding tomatoes, simmer for 10 minutes, then cover and cook for an additional 5 to 10 minutes until very tender.
When is the fresh basil added?
Gently stir in the slivered fresh basil leaves at the very end of the cooking process.
Can this dish be served cold?
It is versatile and can be served warm or at room temperature.
What are some suggested pairings for this dish?
It pairs beautifully with crusty bread and an extra drizzle of olive oil.
How much salt is used for the soaking liquid?
1/4 cup of kosher salt is dissolved in 8 cups of water for the soak.
Is this a healthy recipe?
Yes, it is low in calories, high in fiber, and uses heart-healthy fats and fresh vegetables.
How do I prepare the basil?
The 4 fresh basil leaves should be slivered.
What size should the onion be?
The recipe calls for one small onion, sliced.
Is the recipe considered easy?
Yes, it is tagged as an easy recipe suitable for weeknight dinners.
Can I adjust the seasoning?
Yes, you should taste and adjust the salt and fresh ground pepper as needed during the final stages of cooking.
What is the texture of the finished eggplant?
The eggplant should be very tender and the sauce should be thickened to your preference.