So per my pleading, my dad added eggplant to his concrete garden this summer and with great results – so great that I had to become veryyyyyyy creative with how to prepare it. This is where AllRecipes.com came and saved the day!!! One of the findings that I absolutely loved was this recipe! A completely vegetarian meal but with an incredible amount of protein and with hearty satiety! Further, the combination of mint and chili powder over the Bulgar wheat gives it a Middle Eastern flair! Enjoy and give me your opinion!
- 2 large eggplants, cut into cubes
- 1/4 cup olive oil
- 1 large onion, minced
- 2 cloves garlic, minced
- 1 cup whole almonds, skin removed
- 2 cups cherry tomatoes, halved and seeded
- 4 mint leaves, sliced
- 2 tablespoons white wine
- 2 tablespoons white sugar
- 1 pinch salt
- 1/2 teaspoon chili powder
- 1/2 cup chopped fresh parsley
- Place the eggplant in a colander and sprinkle with salt. Set the colander in the sink to drain off liquid, about 20 minutes. Pat the cubes with paper towel to remove excess salt.
- Heat the olive oil in a large skillet over medium-high heat. Cook the onion in the oil until translucent. Add the garlic; cook and stir another 2 minutes. Stir in the eggplant and almonds, cooking and stirring until the eggplant is tender, but not mushy, about 20 minutes.
- When the eggplant is cooked through, mix in the tomatoes, mint, white wine, sugar, salt, and chili powder. Cook mixture for 10 minutes, stirring occasionally; remove from heat and garnish with parsley.
Nutrition Information (per serving):
Servings Per Recipe: 4
- Calories: 458
- Total Fat: 32.4 g
- Cholesterol: 0 mg
- Sodium: 216 mg
- Total Carbs: 37.2 g
- Dietary Fiber: 15.3 g
- Protein: 11.7 g
*Suffering from Sticker Shock because of the seemingly high caloric content? Trust me….these serving sizes are LARGE and the protein fiber ensure a full belly :). With high-quality calories like these, you can skip the guilt!