eggplant with almonds

Ingredients

• Servings: 4
• 2 large eggplants, cut into cubes
• salt
• 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
• 2 tablespoons sugar
• 1 pinch salt
• 1/2 teaspoon chili powder
• 1/2 cup chopped fresh parsley

Recipe

Preparation Time: 40 mins Cook Time: 35 mins Ready Time: 1 hr 35 mins


• 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, , sugar, salt, and chili powder. cook mixture for 10 minutes, stirring occasionally; remove from heat and garnish with parsley.