Eggplant in Caramelized Tomato
This Eggplant in Caramelized Tomato recipe is a low-carb, low-sodium, and low-sugar delight that fits perfectly into a healthy lifestyle. Considered among healthy recipes, this dish is packed with flavors that are sure to please anyone looking to eat well without sacrificing taste.
Ingredients
- 0.25 cup Tomato Puree
- 10 g Garlic, raw
- 200 g Eggplant, raw
- 60 g Red Onion
Instructions
- Begin by slicing the 200g of raw eggplant into rounds or strips, depending on your preference.
- Finely chop 60g of red onion and 10g of raw garlic, setting them aside for later use.
- In a non-stick skillet over medium heat, sauté the chopped onion and garlic until they start to soften and become fragrant, about 3 minutes.
- Add the sliced eggplant to the skillet and cook until the eggplant is tender and slightly browned, approximately 8 minutes.
- Pour 0.25 cup of tomato puree over the cooked eggplant. Stir well to ensure the eggplant slices are fully coated with the tomato puree.
- Continue cooking the eggplant in the tomato puree, allowing the mixture to simmer until the puree has caramelized onto the eggplant, about 7 minutes.
- Remove from heat and let it sit for a couple of minutes before serving. Enjoy your Eggplant in Caramelized Tomato hot or at room temperature.
Nutrition Information
- Calories: 32
- Carbohydratecontent: 7
- Fibercontent: 3
- Sugarcontent: 4
- Sodiumcontent: 7
- Proteincontent: 1
- Fatcontent: 0
- Saturatedfatcontent: 0
- Monounsaturatedfatcontent: 0
- Polyunsaturatedfatcontent: 0
- Unsaturatedfatcontent: 0
- Transfatcontent: 0