Spicy Eggplant Tomato Stir-Fry

Eggplant Tomato Recipe

An easy recipe for a spicy, hearty eggplant tomato stir-fry. Excellent as a side dish to meat, served with fried eggs (as you would serve shakshuka), or spooned over whole-wheat couscous or cauliflower rice.

Spicy Eggplant Tomato Stir-Fry
Prep and Cool time
Cook time
Total time
Recipe type: Sides, Vegan, Primal/Paleo, Gluten-Free
Yield: 2 servings
  • 1 large eggplant, unpeeled (about 1 lb.)
  • 2 tablespoons olive oil, divided
  • 1 tablespoon minced garlic
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ teaspoon dried basil
  • ½ teaspoon paprika
  • ½ teaspoon ground cumin
  • ⅛ teaspoon cayenne
  • 1 (15 oz) can diced tomatoes, no salt or sugar added, drained
  • 1 tablespoon fresh oregano leaves
  1. Preheat to 500 degrees F. Line a large baking sheet with foil.
  2. Cube the eggplant into ½-inch cubes. Toss in a bowl with 1 tablespoon olive oil. Spread in a single layer on baking sheet. Roast 5 minutes. Remove from oven. With a wide spatula, loosen eggplant cubes and gently move them around the baking sheet to precent sticking. Continue to roast 15 more minutes, until very tender and browned, gently stirring every 5 minutes.
  3. Heat 1 more tablespoon olive oil in a large, deep skillet over medium heat. Add garlic and cook 1 minute. Add spices and cook, stirring, 30 seconds, until fragrant. Add tomatoes and eggplant cubes. Continue to cook over medium heat, stirring, about 2 minutes. Scatter oregano leaves on top, turn heat off, cover and allow to rest 5 minutes.
If you don't have fresh oregano, add ½ teaspoon dried oregano with the other spices.
Nutrition Per Serving
Calories: 229; Fat: 13g; Carbohydrates: 28g; Sugar: 15g; Sodium: 375mg; Fiber: 12g; Protein: 2g

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