Seasoned Eggplant
Seasoned Eggplant is a flavorful vegetarian dish featuring tender eggplant cubes cooked with aromatic herbs, garlic, and peppers. The dish offers a savory, slightly spicy profile with a hint of freshness from parsley, making it perfect for a healthy, hearty meal suitable for any occasion.
Ingredients
- Olive oil cooking spray ⓘ
- 1 large eggplant, unpeeled, cubed ⓘ
- 1 cup chopped onion ⓘ
- 1/2 cup chopped bell pepper ⓘ
- 1 large tomato ⓘ
- 6 cloves garlic, minced ⓘ
- 2 tablespoons chopped parsley ⓘ
- 1 teaspoon dried oregano leaves ⓘ
- 1/2 teaspoon dried thyme leaves ⓘ
- 1/4 teaspoon crushed red pepper ⓘ
- 1/2 cup chicken broth ⓘ
- Salt and pepper to taste ⓘ
Instructions
- Spray a large skillet with cooking spray and heat over medium until hot.
- Add the cubed eggplant, chopped onion, chopped bell pepper, and minced garlic to the skillet and sauté until crisp-tender.
- Stir in chopped parsley, dried oregano, dried thyme, and crushed red pepper; cook for 2 minutes.
- Pour chicken broth into the skillet and bring to a boil, then reduce heat to simmer, cover, and cook until vegetables are soft and most of the liquid is absorbed, about 20 minutes.
- Season with salt and pepper to taste.
Tips & Substitutions
For a richer flavor, try roasting the eggplant before adding it to the skillet. If you're looking for a vegetarian option, substitute the chicken broth with vegetable broth. You can also add other Mediterranean ingredients like olives or feta cheese to enhance the dish. For added heat, consider increasing the crushed red pepper.
Serving Suggestions
Serve this seasoned eggplant as a side dish alongside grilled meats or as a topping for grains like quinoa or couscous. It pairs beautifully with Mediterranean recipes, making it a great addition to a mezze platter. You can also top it with crumbled feta for extra flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the skillet over medium heat until heated through, adding a splash of broth if it appears dry. This dish can also be enjoyed cold as a salad.
Nutrition & Diet Analysis (per serving)
Each serving of Seasoned Eggplant contains roughly 480 calories, with 6g protein, 38g carbohydrates, and 37g fat. It is an excellent source of vitamin C (136% of the Daily Value), iron (68% of the Daily Value), and dietary fiber (52% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 683mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other vegetables in this recipe?
Absolutely! This recipe is versatile, and you can include vegetables like zucchini, mushrooms, or spinach. Just adjust the cooking times accordingly based on the vegetables you choose.
Is it possible to make this recipe vegan?
Yes, you can easily make this recipe vegan by substituting the chicken broth with vegetable broth. Additionally, ensure that no animal products are included in your cooking spray.
Can I prepare this dish ahead of time?
Yes, you can prepare it ahead of time. Cook the dish completely and let it cool before storing it in the refrigerator. Just reheat it before serving for the best flavor and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).