Eggplant – Broiled & Braised

Eggplant As Meaty Nuggets

I love eggplant even if it is not an easy lover. There are many ways to cook this odd-named veggie, yet so many turn into mushy non-starters for me.

I seek a texture like filet mignon and found it with this recipe; it’s twice cooked. Broiling produces caramelized bits and a quick braise to meld flavors.

I served it over pasta, or serve as a main course along with rice or polenta.

INGREDIENTS: This has a Mediterranean base; feel free to adjust ingredients for Italy, Greece, or Spain to name a few

  • eggplant – 1 1/2 LBS, peeling optional, 1 inch chunks
  • olive oil – 4 TBS, divided
  • salt & pepper
  • onion – 1 med., thinly sliced through the poles
  • garlic – 2 cloves, minced
  • tomatoes – 1 cup, diced or roasted bell peppers
  • lemon – 2 tsp zest, 2 TBS juice reserved
  • capers – 1 TBS, rinsed
  • olives – green, 2 TBS, chopped
  • white wine – 1/4 cup
  • parsley – 1/4 cup, or other green herb
Roasting Eggplant


  1. Preheat broiler and arrange rack to about 4-5 inches from heat
  2. On a rimmed baking sheet toss the eggplant with olive oil, season with salt, and pepper
  3. Broil about 3-4 minutes a side to produce golden chunks with some char
  4. Meanwhile, in a large skillet add the remaining olive oil and sauté the onions, and garlic
  5. Add in the tomatoes, capers, and olives and cook until tomatoes become jammy
  6. Add the eggplant chunks, and the wine and bring to a bare simmer for a few more minutes
  7. Add pepper and taste for seasoning
  8. Add the lemon juice and the chopped herb

If serving with pasta, add al denté pasta at step 6

Recipe adapted B. Hettig, original from Melissa Clark, NYTimes

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