Dairy-Free Eggplant Subji
Bursting with vibrant flavors and aromatic spices, Dairy-Free Eggplant Subji is a delightful vegan Indian-inspired dish that's perfect for weeknight meals or special occasions. Featuring tender eggplant cubes simmered in a rich and flavorful blend of cumin, mustard seeds, turmeric, and coriander, this recipe is a testament to the magic of plant-based cooking. Sautéed onions, juicy tomatoes, and a kick from garlic, ginger, and green chili provide layers of complexity, while fresh cilantro offers a refreshing finish. With a prep time of just 15 minutes and cook time of 25 minutes, this gluten-free dish is a quick and nutritious option that pairs beautifully with steamed rice or fluffy flatbread. Ideal for anyone seeking dairy-free recipes packed with wholesome ingredients and bold spices!
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Recipe Information
Ingredients
- 500 grams Eggplant
- 3 tablespoons Olive oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 1 large Onion
- 2 medium Tomato
- 3 Garlic cloves
- 1 inch piece Ginger
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Salt
- 2 tablespoons Cilantro leaves
- 1 Green chili
Instructions
Wash the eggplants thoroughly and cut them into small cubes. Set aside.
Finely chop the onion and tomatoes. Mince the garlic cloves and ginger.
Heat olive oil in a pan over medium heat. Add cumin seeds and mustard seeds. Allow them to sizzle for about 30 seconds until aromatic.
Add the chopped onions to the pan and sauté until they turn golden brown, about 5 minutes.
Add the minced garlic and ginger. Cook for another minute until the raw smell disappears.
Mix in the chopped tomatoes and cook until they become soft and mushy, approximately 4 minutes.
Stir in the turmeric powder, red chili powder, coriander powder, and salt. Cook the spices for 2 minutes, stirring frequently to prevent burning.
Add the cubed eggplants to the pan. Combine well with the spice mixture ensuring the eggplants are coated evenly.
Cover the pan with a lid and let the eggplant cook on low heat for about 10 minutes, stirring occasionally.
Remove the lid and check the tenderness of the eggplant. Cook uncovered for an additional 5 minutes if necessary to evaporate excess moisture and allow the subji to thicken.
Finely slice the green chili and chop fresh cilantro leaves. Add them as a garnish before serving.
Serve the Dairy-Free Eggplant Subji hot with steamed rice or flatbread.
Nutrition Facts
Calories |
775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5382 mg | 234% | |
| Total Carbohydrate | 86.6 g | 31% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 50.2 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 221 mg | 17% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2435 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
