Eggplant Ole`

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Servings: 65 Difficulty: Intermediate
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A savory, spiced eggplant and tomato relish perfect for quick weeknight sides
Eggplant Ole` (Kxmt69 B recipe image

This comforting Eggplant Ole is a vibrant, plant-based side dish that balances the earthy depth of roasted eggplant with the bright acidity of fresh tomatoes. Seasoned with warm cumin and fragrant dried oregano, it offers a rich texture and robust flavor profile ideal for accompanying grilled meats or serving as a hearty vegetarian main. The natural sweetness of the tomatoes caramelizes slightly during cooking, creating a luscious sauce that coats the tender eggplant chunks. It’s a simple yet sophisticated addition to your weekly rotation, requiring minimal effort but delivering maximum taste. Perfect for casual dinners, potlucks, or when you need a healthy, flavorful vegetable dish that feels indulgent without the heavy calories.

Eggplant Ole` (Kxmt69 B recipe image
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Eggplant Ole`

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 65 Calories: 38.1

Description

This comforting Eggplant Ole is a vibrant, plant-based side dish that balances the earthy depth of roasted eggplant with the bright acidity of fresh tomatoes. Seasoned with warm cumin and fragrant dried oregano, it offers a rich texture and robust flavor profile ideal for accompanying grilled meats or serving as a hearty vegetarian main. The natural sweetness of the tomatoes caramelizes slightly during cooking, creating a luscious sauce that coats the tender eggplant chunks. It&# 226;ÂÂs a simple yet sophisticated addition to your weekly rotation, requiring minimal effort but delivering maximum taste. Perfect for casual dinners, potlucks, or when you need a healthy, flavorful vegetable dish that feels indulgent without the heavy calories.

Ingredients

Directions

  1. Preheat your oven to 400ðF (200ðC) or prepare a microwave-safe dish if using the microwave method.
  2. Cut the medium eggplant into 1-inch cubes and place them on a baking sheet or in the microwave dish.
  3. Roast or microwave the eggplant until tender and easily pierced with a fork, about 20-25 minutes in the oven or 8-10 minutes in the microwave, stirring halfway through.
  4. While the eggplant cooks, drain the excess liquid from the chopped seeded tomatoes.
  5. In a large bowl, combine the cooked eggplant, chopped tomatoes, dried oregano, and ground cumin.
  6. Gently toss the ingredients to ensure the spices are evenly distributed throughout the mixture.
  7. Taste and adjust seasoning with salt and pepper if desired, keeping in mind the low-calorie nature of the dish.
  8. Let the mixture sit for 5 minutes to allow the flavors to meld before serving warm.
  9. Serve immediately as a side dish or let cool to room temperature for a refreshing salad.

Nutrition Facts

Servings 65

Amount Per Serving
Calories 38.1kcal
% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 7.5mg1%
Total Carbohydrate 8.6g3%
Dietary Fiber 3.7g15%
Sugars 4.6g
Protein 1.7g4%

* 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, tomato, cumin, oregano, vegan, side dish, american, healthy, easy, vegetarian, low calorie, roasted, spiced, plant based, quick dinner, mediterranean style, gluten free, comfort food, warm salad, relish
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