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Eggplants With Tomatoes » Simple and Healthy Recipe! ✅

If you love delicious and satisfying eggplants in your dishes, then you must try this one. Eggplants with Tomatoes. It’s hearty, flavorful, and made with sweet cherry tomatoes and fresh garlic.

The flavor of this eggplant in tomato sauce is so good that you may have to make a double batch. Diced eggplant has a creamy texture that is perfect when added to fresh herbs, minced garlic, and juicy, tender tomatoes. It works as a side dish or main dish because eggplant has a surprisingly meaty texture that is so satisfying.

You’ll love this simple dish, which only requires a few cooking basics and is ready in less than half an hour. Serve as a light lunch or side dish, or you can accompany it with your choice of pasta, cereal or protein. Friends and family will love this meal. Let’s take a closer look at the ingredients needed to make this eggplant in tomato sauce.

Video-tutorial

Main ingredients

  • Eggplant. Medium sized tastes better.
  • Tomatoes. I like to use cherry tomatoes (Flavor Bombs) for their sweetness.
  • Olive oil. Or use your favorite oil.
  • Garlic. The best is fresh minced meat.
  • Salt and pepper. Taste.
  • Chili in pieces. For a touch of warmth. Optional.
  • Dill. Or you can use other herbs, like basil or parsley.

How to make this eggplant with tomatoes

1. In a nonstick skillet, place the diced eggplants and fry in the skillet until well charred and cooked through (no oil needed). Once cooked, remove it from the pan and reserve.

2. Now add the olive oil and tomatoes to the same pan. Cook until the tomatoes are soft and starting to separate, about 10 minutes.

3. Add garlic, salt, black pepper, and red pepper flakes to tomato sauce and mix. Cook the sauce for about 3-4 minutes, breaking up the tomatoes in the meantime.

4. Finally, add the aubergine again together with the fresh dill. Stir and cook until everything is hot. Then serve.

Tips for the best Eggplants with Tomato

  • Choose good quality eggplants. Look for medium-sized eggplants that are firm but not tough and have no soft spots or blemishes. The flesh inside should be white with a slight green tint.
  • Use sweeter tomatoes. To get the best flavor out of your eggplants in tomato sauce, use sweeter tomatoes, like the Flavor Bomb Cherry Tomatoes I chose. As they cook, they release amazing flavor into the sauce.
  • Salt the eggplant in advance. To get a creamier texture with the aubergines, season them beforehand. As it sits, the moisture is drawn out and there is a richer flavor when cooked.
  • Cook the tomatoes until they burst. When you cook the tomatoes, wait for them to soften enough to pop. Then chop them up, leaving a few chunks for added texture in this great sauce.

Variations to this recipe

  • Add some protein. Make it a more satisfying meal if you plan to eat it on its own by adding protein, such as cooked quinoa, black beans, diced chicken breast, or tofu.
  • Do this with more vegetables. Adding more vegetables is easy in this Eggplant with Tomatoes. Try it with diced zucchini, mushrooms, cauliflower, yellow squash, sweet potatoes, or spinach.
  • Substitute for other tomato varieties. In addition to cherry tomatoes, you can also use cherry tomatoes or cherry tomatoes, canned diced tomatoes, or heirlooms. But remember, the sweeter the better for more flavor.
  • Replace other grass. You can use fresh dill or prepare it with parsley, basil, mint, or oregano. Fresh is best, but dry can work in a pinch.

How to store and reheat it

You can store this eggplant in tomato sauce in the refrigerator in an airtight container after it has cooled. It will last for 3-5 days. Heat it in the microwave or on the stove until hot and serve.

What to serve it with

  • Only. With its unique, meaty texture, this eggplant dish is satisfying enough to eat on its own. You can serve it with toasted bread to flavor the tasty sauce.
  • Pasta. Enjoy this eggplant with tomatoes on your favorite pasta. Or add it to a plate of angel hair pasta, Creamy pasta with roasted peppersor simple Pasta with tomato sauce.
  • proteins Make it the garnish for recipes like ahi tuna steaks, Spinach Stuffed Chicken BreastY cajun salmon.
  • Grain. Serve this recipe with grains like quinoa, rice, bulgur, millet, or sorghum. You can prove it with this rice in sauce, Quinoa with eggs and vegetables, Easy Okra and RiceY Mediterranean Spelled Salad.

You will love this delicious and easy recipe for aubergines in tomato sauce. It’s so versatile and tastes great that it works with whatever you’re serving it with.

The tastiest eggplant recipes:

Eggplants with Tomatoes

Tania Sheff

If you love delicious and satisfying eggplants in your dishes, then you must try this one. Eggplants with Tomatoes. It’s hearty, flavorful, and made with sweet cherry tomatoes and fresh garlic.

Preparation time 5 min

Cooking time 25 min

Total time 30 minutes

course lunch

American kitchen

for 4 people

Calories 114kcal

1x2x3x

  • 1 medium eggplant, peeled and diced (about 12 to 16 ounces)
  • 2 tbsp. olive oil
  • 12 ounces cherry tomatoes, cut in half
  • 2 garlic cloves, minced
  • ½ teaspoon sea salt or to taste
  • ¼ teaspoon pepper or to taste
  • ⅛ teaspoon chili flakes or to taste
  • 1 tablespoon. chopped dill or parsley
  • In a nonstick skillet, place the diced aubergines and cook until well roasted and cooked through (no oil needed). Once cooked, remove it from the pan and reserve.

  • Now in the same pan add the olive oil and the tomatoes. Cook until the tomatoes are soft and starting to separate, about 10 minutes.

  • Add the garlic, salt, black pepper, and red pepper flakes to the tomato sauce and mix. Cook the sauce for about 3-4 minutes, breaking up the tomatoes in the meantime.

  • Finally, we add the aubergine again together with the fresh dill. Stir and cook until everything is hot. Then serve.

Tips for the best Eggplants with Tomato

  • Choose good quality eggplants. Look for medium-sized eggplants that are firm but not tough and have no soft spots or blemishes. The flesh inside should be white with a slight green tint.
  • Use sweeter tomatoes. To get the best flavor out of your eggplants in tomato sauce, use sweeter tomatoes, like the Flavor Bomb Cherry Tomatoes I chose. As they cook, they release amazing flavor into the sauce.
  • Salt the eggplant in advance. To get a creamier texture with the aubergines, season them beforehand. As it sits, the moisture is drawn out and there is a richer flavor when cooked.
  • Cook the tomatoes until they burst. When you cook the tomatoes, wait for them to soften enough to pop. Then chop them up, leaving a few chunks for added texture in this great sauce.

How to store and reheat it

You can store this eggplant in tomato sauce in the refrigerator in an airtight container after it has cooled. It will last for 3-5 days. Heat it in the microwave or on the stove until hot and serve.

Calories: 114kcal Carbohydrates: 11g Protein: 2g Fat: 8g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Sodium: 256mg Potassium: 488mg Fiber: 4g Sugar: 6g Vitamin A: 775IU Vitamin C: 26mg Calcium: 1mg

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