Keto Eggplant Subji
Elevate your low-carb meal game with this flavorful Keto Eggplant Subji, a wholesome Indian-inspired dish bursting with aromatic spices and fresh ingredients. Tender cubes of eggplant are sautéed with cumin, mustard seeds, and a vibrant medley of turmeric, coriander, and red chili, creating a perfectly spiced vegetable medley. Coconut oil adds a subtle richness, while fresh garlic, ginger, and a splash of lemon juice lend a zesty, fragrant kick. This keto-friendly recipe comes together in just 40 minutes, making it a quick and satisfying option for busy weeknights. Pair it with a crisp side salad or enjoy it on its own as a delightful plant-based main dish, all while staying true to your ketogenic lifestyle. Perfect for spice lovers and low-carb enthusiasts alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Eggplant (medium size)
- 2 tablespoons Coconut oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 1 large Onion (finely chopped)
- 3 cloves Garlic (minced)
- 1 inch piece Ginger (minced)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro (chopped)
- 1 tablespoon Lemon juice
Instructions
Wash the eggplants thoroughly and cut them into 1-inch cubes. Set aside.
Heat coconut oil in a large non-stick skillet over medium heat.
Add cumin seeds and mustard seeds to the hot oil. Allow them to crackle for about 30 seconds.
Add the chopped onion to the skillet and sauté until they become translucent, approximately 5 minutes.
Add the minced garlic and ginger and continue to sauté for another 2 minutes until fragrant.
Stir in the turmeric powder, coriander powder, and red chili powder. Cook the spices for about 1 minute.
Add the chopped eggplant to the skillet and stir to coat the pieces with the spice mixture.
Sprinkle salt over the eggplants, cover the skillet with a lid, and reduce the heat to low.
Allow the eggplant to cook for about 15 minutes, stirring occasionally, until the eggplant is tender.
Once the eggplant is cooked, remove the lid and increase the heat to medium to help evaporate any excess moisture, if necessary.
Turn off the heat and add the fresh cilantro and lemon juice. Stir to combine.
Serve the Keto Eggplant Subji warm with a garnish of additional fresh cilantro if desired.
Nutrition Facts
Calories |
440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2383 mg | 104% | |
| Total Carbohydrate | 40.7 g | 15% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 13.8 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 793 mg | 17% | |
*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.
