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Braised Eggplant with Onion and Tomato


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  • 2 large eggplants, halved lengthwise
  • 2 tsps. Kosher or sea salt, divided
  • 1 medium sized onion, cut into wedges
  • 1/4 cup olive oil
  • 1 large tomato, cut into 1/2 inch pieces
  • 1/4 cup chopped fresh parsley
  • 2 tbs. chopped fresh basil
  • 1 tbsp. granulated sugar
  • 1/2 cup chicken or vegetable broth


Servings 6


Step 1

Heat oven to 400 degrees. Arrange eggplant halves, cut sides up in a 9 x 13 inch baking pan. Season each half with about 1/4 tsp. sprinkling of salt. In a 12 inch skillet over medium high heat, cook onions in oil until translucent, about 5 minutes. Transfer onions with oil to a medium sized bowl and stir in tomato, parsley, basil, sugar and remaining salt. Spoon tomato mixture on top of eggplant. Pour broth into bottom of pan, cover with foil and bake 15 minutes. Baste eggplant with liquid in pan; then recover and return to oven for an additional 15 minutes. Baste again; discard foil and bake until eggplants are tender, about 20 minutes more. Serve warm with a drizzle of sauce.


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