Recipe by melinda
"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!"
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large eggplants, cut into cubes
whole almonds, skin removed
cherry tomatoes, halved and seeded
mint leaves, sliced
chopped fresh parsley
This dish was amazing!! I made it for 2 servings to split so I could have some the next day for lunch....But I ate it all in one sitting!!!! Excellent!!
I think this recipe is just ok, considering the amount of work and time that goes into it.
Any lover of eggplant would find this an excellent dish. I was in a hurry - did not seed the tomatoes and used sliced almonds. Still good!
First, I cheated. I didn't seed the tomatoes or remove the skin from the almonds. It was still very good and my boys actually liked it. I gave this 4 stars only because I had to add more spice. As written, it seemed a little blah. This will go in the rotation. Thank you!!
Very delicious vegan/vegetarian dish. I used blanched whole almonds and it was easier than peeling almonds, I thought. I have had this twice now and I probably will be eating it for years to come.
Can substitute squash and zucchini instead of egg plant. Skip the salt and soak.
I think it was simple, and fast to make. I will definitely do it again!
It's simple and tasty .. everybody loved it
* Percent Daily Values are based on a 2,000 calorie diet.
Eggplant with Almonds
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 292
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