Mediterranean Garlicky Eggplant

Mediterranean Eggplant

When eating Italian, I feel like I’m often on an Easter egg hunt. Like my little nieces and nephews this past weekend, I am on a search. Only this search is for the garlic. And when my fork and spoon come across a clove, rejoice, my taste buds do. I am one who can never get enough garlic. Hence the 20+ cloves that went into this eggplant dish.

There are instances where, yes, I admit, you can go overboard on garlic. But with eggplant, I find that rarely rings true. Like it does with oil, eggplant is a sponge for flavor. The sweetness of sautéed or roasted garlic is often what I bring out to get soaked up.

Here, the eggplant and garlic is paired with a bite of arugula and sun-dried tomatoes. It’s a flavorful dish that holds up well to whole grains or pasta. Enjoy with others if you don’t want your flavorful perfume to go noticed.

Eggplant and Garlic


Eggplant, Garlic and Sun-dried Tomatoes

Mediterranean Garlicky Eggplant

Yield: Serves 2-3


  • -3 Tbsp. extra virgin olive oil, plus more to drizzle
  • -1 medium-large eggplant, cubed
  • -22-25 medium-large cloves of garlic, chopped
  • -1/2 cup sun-dried tomatoes, julienned
  • -1/2 tsp. dried basil
  • -2 1/2-3 cups arugula
  • -Salt and pepper, to taste
  • -1 cup brown rice (or pasta)


  1. Combine rice in a pan with 2 cups of water. Cover and bring to a boil, then reduce heat to a simmer and let cook 40-50 minutes, or until rice is fluffy and tender.
  2. Meanwhile, in a large skillet, heat oil over medium. Add garlic, and let cook for 3 minutes. Stir in eggplant, and season with salt and pepper. Cook for 4 minutes, stirring frequently. Add sun-dried tomatoes and basil. Cover, and continue to cook until eggplant is tender, removing the cover frequently to stir.
  3. Add arugula, and cook until wilted. Adjust salt and pepper, to taste. Remove from heat.
  4. Drizzle rice with olive oil to lightly coat. Season with salt and pepper. Top with eggplant, and serve.

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  • Reply
    The Candid RD
    April 2, 2013 at 7:30 am

    I love eggplant SO MUCH. I could eat it as part of every single meal. It does give me a stomach upset though, so some reason (it’s low fodmaps too, so I don’t understand that). Thanks for sharing this wonderful recipe Grace, and I hope you had a nice Easter!

  • Reply
    April 2, 2013 at 10:00 am

    Mmmm! This looks absolutely delicious – I LOVE, love, love garlic too! It’s so good for you!! Thanks for the recipe Grace! 🙂

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