Olive Oil-Braised Eggplant with Fresh Tomato and Pomegranate Sauce Recipe

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Olive Oil-Braised Eggplant with Fresh Tomato and Pomegranate Sauce
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  1. Cut top and bottom off each eggplant. Peel each eggplant lengthwise with a vegetable peeler, leaving long purple stripes. Cut eggplants crosswise into 1-inch-thick slices.
  2. Line a large baking sheet with paper towels; sprinkle 1 tablespoon salt evenly over paper towels. Place eggplant slices on salt-covered paper towels. Sprinkle remaining 2 tablespoons salt over eggplant slices. Let stand 15 minutes.
  3. Remove eggplants to a colander, rinse well, and pat dry with paper towels. Place eggplants on a clean baking sheet, drizzle evenly with olive oil, and sprinkle with pepper. Bake at 425° for 20 minutes or until eggplant slices are very tender but still holding their shape. Serve with Fresh Tomato and Pomegranate Sauce. Garnish, if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1217.44 Kcal (5097 kJ)
Calories from fat 1007.3 Kcal
% Daily Value*
Total Fat 111.92g 172%
Sodium 4791.48mg 200%
Potassium 2084.67mg 44%
Total Carbs 54.79g 18%
Sugars 36.29g 145%
Dietary Fiber 27.35g 109%
Protein 9.13g 18%
Vitamin C 18.1mg 30%
Iron 0.1mg 0%
Calcium 84.2mg 8%
Amount Per 100 g
Calories 118.13 Kcal (495 kJ)
Calories from fat 97.74 Kcal
% Daily Value*
Total Fat 10.86g 172%
Sodium 464.94mg 200%
Potassium 202.29mg 44%
Total Carbs 5.32g 18%
Sugars 3.52g 145%
Dietary Fiber 2.65g 109%
Protein 0.89g 18%
Vitamin C 1.8mg 30%
Calcium 8.2mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 32.9
  • 33

Good Points

  • saturated fat free,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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