Low Fat Eggplant Subji
Savor the rich and aromatic flavors of this Low Fat Eggplant Subji, a lighter twist on a classic Indian dish that's perfect for health-conscious foodies. This recipe highlights the natural sweetness of tender eggplants, simmered in a flavorful medley of onions, tomatoes, and warming spices like turmeric, cumin, and coriander. With just a few sprays of zero-calorie cooking spray, this dish is a guilt-free option for those seeking a low-fat meal without sacrificing taste. Ready in under 45 minutes, it's an easy and wholesome choice for busy weeknights. Serve this vegetarian delight with whole-grain roti or steamed rice, and garnish with fresh cilantro for a fragrant finish. Whether you're following a low-fat diet or simply love eggplant recipes, this subji is a must-try addition to your repertoire.
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Recipe Information
Ingredients
- 2 pieces Eggplant (medium-sized)
- 1 piece Onion (medium-sized, finely chopped)
- 1 piece Tomato (medium-sized, finely chopped)
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (minced)
- 1 piece Green chili (slit)
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 2 tablespoons Cilantro (fresh, chopped)
- 5 sprays Zero-calorie cooking spray
- 0.5 cup Water
Instructions
Wash the eggplants thoroughly. Cut them into bite-sized cubes and set aside.
Heat a non-stick pan over medium heat and apply 5 sprays of zero-calorie cooking spray.
Add the chopped onions and sauté until they become translucent, about 5 minutes.
Stir in the minced garlic, ginger, and slit green chili. Sauté for another 2 minutes, until fragrant.
Add the tomatoes to the pan and cook until they soften, about 3 minutes.
Introduce the cubed eggplant into the pan and mix well with the onion-tomato mixture.
Sprinkle ground turmeric, cumin, coriander, red chili powder, and salt over the eggplants. Stir well to ensure the spices coat the vegetables evenly.
Pour in half a cup of water and cover the pan with a lid.
Reduce the heat to low and let the eggplants simmer for about 20 minutes, stirring occasionally, until they are tender and fully cooked. Add more water if necessary to prevent sticking.
Once the eggplants are cooked, remove from heat and garnish with freshly chopped cilantro before serving.
Enjoy the Low Fat Eggplant Subji with your choice of whole grain roti or steamed rice!
Nutrition Facts
Calories |
207 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.2 g | 3% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2398 mg | 104% | |
| Total Carbohydrate | 46.7 g | 17% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 20.1 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 138 mg | 11% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1579 mg | 34% | |
*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.
