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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Preparation Time

  Cooking Time - 35 minutes, Preparation Time - 40 minutes

• Source

  All Recipes

| 1. 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. | 2. 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. | 3. When the eggplant is cooked through, mix in the tomatoes, mint, white wine, sugar, salt, and chili powder. Cook mixture for 10 minutes, stirring occasionally; remove from heat and garnish with parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	2		cut	-	-	-	-
salt				-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0
onion	1		minced	60.0	14.01	1.65	0.15
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
almond	1	cup		1927.12	0.0	0.0	218.0
cherry tomato	2	cups	halved seeded	-	-	-	-
mint leaf	4		sliced	-	-	-	-
white wine	2	tablespoons		-	-	-	-
white sugar	2	tablespoons		97.524	25.195	0.0	0.0
salt	1	pinch		-	-	-	-
chili powder	1/2	teaspoon		3.807	0.6709999999999999	0.1817	0.1928
parsley	1/2	cup	chopped	10.8	1.899	0.8909999999999999	0.237

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.