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Eggplant Ole`

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&# 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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 65
Calories: 38.1
Dietary: Gluten-free, Low-cal, Vegetarian
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
  • 1 whole Medium Eggplant
  • 2 whole Seeded tomatoes, chopped-2 c
  • 1/2 teaspoons Dried oregano
  • 1/4 teaspoons Ground cumin
Directions
  1. 1
    Preheat your oven to 400ðF (200ðC) or prepare a microwave-safe dish if using the microwave method.
  2. 2
    Cut the medium eggplant into 1-inch cubes and place them on a baking sheet or in the microwave dish.
  3. 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. 4
    While the eggplant cooks, drain the excess liquid from the chopped seeded tomatoes.
  5. 5
    In a large bowl, combine the cooked eggplant, chopped tomatoes, dried oregano, and ground cumin.
  6. 6
    Gently toss the ingredients to ensure the spices are evenly distributed throughout the mixture.
  7. 7
    Taste and adjust seasoning with salt and pepper if desired, keeping in mind the low-calorie nature of the dish.
  8. 8
    Let the mixture sit for 5 minutes to allow the flavors to meld before serving warm.
  9. 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
Read it online: https://www.chefs-mate.com/recipe/eggplant-ole-kxmt69-b/