Home & Cuisine

Eggplant ragout

  • 900 g eggplant, cut into dices
  • 1 pcs onion, peeled, chopped
  • 1 head garlic, raw, peeled
  • 4 tbsp canola oil
  • 2 tbsp parsley, fresh, chopped
  • 1 tbsp cane sugar
  • 1 tbsp apple cider vinegar
  • 1 sprig thyme, fresh
  • 1 tsp salt
  • 1 pinch black pepper

  1. Scoop out center and discard the seeds of eggplant.
  2. Cut eggplant into 1.5-cm dices. Toss with salt in a bowl and let it stand for at least 20 minutes.
  3. Drain off the fluid that's released, rinse well, and pat dry.
  4. Heat canola oil in large saucepan over medium heat.
  5. Add the chopped onion, and sauté until softened.
  6. Add garlic, and cook 1 minute more, or until fragrant.
  7. Add the sugar, cider vinegar, and thyme.
  8. Stir in the eggplants. Reduce heat to medium-low, and cook 15 minutes, or until eggplants are tender but not mushy.
  9. Fold in parsley, then season with black pepper.
  10. Remove thyme sprig before serving.

Good points

  • No cholesterol
  • Very low in sodium
  • High in dietary fiber

Preparation time: 30 min
Portions: 4
Difficulty: easy
Cuisine: International, Asian
General (in 1 portion)
Calories: 198.15 kcal
Carbohydrates: 25.91 g
Cholesterol: 0 mg
Sugar: 14.19 g
Protein: 3.53 g
Fat: 10.53 g

« Back

Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com