Eggplant with Almonds Recipe - Allrecipes.com
Eggplant with Almonds Recipe
  • READY IN ABOUT hrs

Eggplant with Almonds

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    40 mins
  • COOK

    35 mins
  • READY IN

    1 hr 35 mins

Directions

  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.
  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.
  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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 15, 2007

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!!

 
Most Helpful Critical Review
Mar 19, 2008

I think this recipe is just ok, considering the amount of work and time that goes into it.

 

14 Ratings

Jan 18, 2010

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!

 
Jun 18, 2013

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!!

 
Jul 07, 2012

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.

 
Sep 04, 2014

Very good recipe but it probably needs more flavor. I made a half recipe but used the full amount of mint, garlic, and chili powder and it came out very well. I didn't seed the tomatoes and still had to add a dash of white wine to keep ingredients from over browning. I also used asian eggplants which don't have be peeled or salted, which cut down on the work involved.

 
Jul 27, 2014

This was really good. I wasn't sure I'd like it at first, but it's very tasty! I didn't have fresh mint, so I added dried when I added the eggplant. I also used slivered almods because they were much easier to find. The reason I didn't give this 5 stars is I think it needs a little extra acid. Next time I'll probably add a little more white wine or possibly a squeeze of lemon juice. Overall, very nice dish. I plan on making it when my vegetarian sister comes to visit!

 
Apr 18, 2014

Can substitute squash and zucchini instead of egg plant. Skip the salt and soak.

 

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Nutrition

  • Calories
  • 458 kcal
  • 23%
  • Carbohydrates
  • 37.2 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 32.4 g
  • 50%
  • Fiber
  • 15.3 g
  • 61%
  • Protein
  • 11.7 g
  • 23%
  • Sodium
  • 216 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

melinda
0 Followers 1 Saved Recipes
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