Eggplant with Almonds

This eggplant is great served as a side dish or as a complete meal atop bulgur wheat, or couscous. It’s a savory and sweet Mediterranean dish. The almonds are a nice source of protein for vegetarians like myself. Enjoy!

Step: 1

Place the eggplant in a colander and sprinkle with salt. Set the colander in the sink to drain off liquid, about 20 minutes. Pat the cubes with paper towel to remove excess salt.

Step: 2

Heat the olive oil in a large skillet over medium-high heat. Cook the onion in the oil until translucent. Add the garlic; cook and stir another 2 minutes. Stir in the eggplant and almonds, cooking and stirring until the eggplant is tender, but not mushy, about 20 minutes.

Step: 3

When the eggplant is cooked through, mix in the tomatoes, mint, white wine, sugar, salt, and chili powder. Cook mixture for 10 minutes, stirring occasionally; remove from heat and garnish with parsley.

Per Serving: 458 calories; protein 11.7g; carbohydrates 37.2g; fat 32.4g; sodium 22.5mg.

The most obvious way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose more different. When you’re making pasta, make sure for a simple healthy dish . Making steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a good idea to adjust with make a rice salad.

One make sure is also can apply to cooking method . You don’t want to push more often your oven by making to do list three dishes at once in there, or be juggling four pans on the cooking items . But sometimes you can made a dish do more often .