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Eggplant Creole

Eggplant Creole recipe image
This Eggplant Creole dish captures the rich, savory essence of Southern cooking with a plant-based twist. Tender chunks of eggplant simmer in a robust sauce of onions, green peppers, and garlic, infused with aromatic basil and thyme. The addition of canned tomatoes creates a thick, flavorful base that clings to every bite. Topped with whole wheat breadcrumbs and baked until golden, it offers a satisfying contrast between the soft interior and the crispy top. It&# 226;€™s a comforting, budget-friendly meal perfect for weeknight dinners or potlucks. The dish is naturally vegan and vegetarian, making it an inclusive option for any table. Serve it warm to enjoy the melding of sweet tomatoes, savory vegetables, and subtle herbal notes.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 270.4
Dietary: Vegetarian
Description
This Eggplant Creole dish captures the rich, savory essence of Southern cooking with a plant-based twist. Tender chunks of eggplant simmer in a robust sauce of onions, green peppers, and garlic, infused with aromatic basil and thyme. The addition of canned tomatoes creates a thick, flavorful base that clings to every bite. Topped with whole wheat breadcrumbs and baked until golden, it offers a satisfying contrast between the soft interior and the crispy top. It&# 226;€™s a comforting, budget-friendly meal perfect for weeknight dinners or potlucks. The dish is naturally vegan and vegetarian, making it an inclusive option for any table. Serve it warm to enjoy the melding of sweet tomatoes, savory vegetables, and subtle herbal notes.
Ingredients
  • 2 Eggplants, cut into chunks
  • 2 Onions, chopped
  • 2 Green Peppers, chopped
  • 2 Cloves Garlic, pressed
  • 3 cup Canned tomatoes
  • 1 tablespoon Low-sodium tamari
  • 1/2 teaspoon Basil
  • 1/2 teaspoon Thyme
  • 1 cup Whole wheat bread crumbs
Directions
  1. 1
    Preheat your oven to 350°F (175°C).
  2. 2
    Heat a large skillet over medium heat and add 1/2 cup of water.
  3. 3
    Add the chopped onions, green peppers, and eggplant chunks to the skillet.
  4. 4
    Sauté the vegetables for 5 minutes, stirring occasionally until they begin to soften.
  5. 5
    Stir in the pressed garlic and cook for another minute until fragrant.
  6. 6
    Pour in the canned tomatoes, breaking them up with a wooden spoon or fork.
  7. 7
    Add the low-sodium tamari, basil, and thyme to the mixture.
  8. 8
    Simmer the mixture uncovered for 20 minutes, stirring occasionally, until the eggplant is tender and the sauce has thickened.
  9. 9
    Transfer the vegetable mixture into a large baking dish, spreading it out evenly.
  10. 10
    Sprinkle the whole wheat bread crumbs evenly over the top of the mixture.
  11. 11
    Bake in the preheated oven for 30 minutes, or until the breadcrumbs are golden brown and the sauce is bubbly.
  12. 12
    Remove from the oven and let cool for 5 minutes before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 270.4kcal
% Daily Value *
Total Fat 2.6g4%
Saturated Fat 0.4g2%
Cholesterol 0.0mg0%
Sodium 385.2mg17%
Total Carbohydrate 55.5g19%
Dietary Fiber 7.5g30%
Sugars 6.2g
Protein 9.3g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: eggplant, creole, vegan, vegetarian, tomato, onion, pepper, garlic, basil, thyme, baked, stew, dinner, healthy, plant-based, comfort food, easy, weeknight, breadcrumb, savory
Read it online: https://www.chefs-mate.com/recipe/eggplant-creole/