Eggplant Subji
Experience the rich and satisfying flavors of Eggplant Subji, a classic Indian-style vegetable dish that's brimming with aromatic spices and vibrant textures. This simple yet flavorful recipe shines with perfectly tender eggplant cubes simmered in a fragrant blend of cumin, turmeric, red chili powder, and garam masala. Fresh garlic, ginger, and onions infuse the dish with depth, while juicy tomatoes add a touch of tangy sweetness. With just 40 minutes of prep and cooking time, Eggplant Subji is an ideal choice for a quick and wholesome weeknight meal. Serve this mouthwatering dish with warm roti or fluffy steamed rice and garnish with fresh coriander leaves for a pop of color and herbal freshness. Perfect for vegetarians and spice enthusiasts, this savory delight is sure to elevate your dinner table!
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Recipe Information
Ingredients
- 500 grams eggplant
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 medium onion
- 3 pieces garlic cloves
- 1 inch ginger
- 1 medium tomato
- 0.5 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon ground coriander
- 0.5 teaspoon garam masala
- 1 teaspoon salt
- 2 tablespoons fresh coriander leaves
Instructions
Wash and dice the eggplants into small cubes and set aside.
Finely chop the onion, garlic cloves, and ginger. Dice the tomato.
Heat the vegetable oil in a large pan over medium heat.
Add cumin seeds to the hot oil and let them crackle for a few seconds.
Add the chopped onions and sauté for 4-5 minutes until they turn golden brown.
Add the garlic and ginger, sauté for another 2 minutes until fragrant.
Add the diced tomato and cook for 3 minutes until the tomatoes become soft and oil starts to separate.
Stir in the turmeric powder, red chili powder, ground coriander, and salt. Mix well.
Add the diced eggplants, stirring to coat them evenly with the spices.
Cover the pan and cook the eggplant on medium-low heat for about 15 minutes, stirring occasionally, until the eggplant is tender.
Once cooked, sprinkle garam masala over the dish and mix well.
Garnish with freshly chopped coriander leaves before serving.
Serve hot with roti or steamed rice.
Nutrition Facts
Calories |
532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 17.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4188 mg | 182% | |
| Total Carbohydrate | 68.6 g | 25% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 36.6 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1960 mg | 42% | |
*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.
