Low Sodium Eggplant Subji
Delight in the bold flavors of Indian cuisine with this Low Sodium Eggplant Subji—a heart-healthy twist on a classic dish. Perfectly spiced and brimming with aromatic ingredients like cumin seeds, fresh ginger, turmeric, and garam masala, this recipe transforms tender eggplant into a rich and flavorful curry without relying on excessive salt. The addition of tangy tomatoes, fragrant garlic, and a squeeze of fresh lemon juice creates a vibrant, well-balanced dish, while chopped cilantro lends a fresh finishing touch. Ready in just 40 minutes and ideal served with chapati or fluffy steamed rice, this vegetarian recipe is a delicious and wholesome option for a low-sodium diet.
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Recipe Information
Ingredients
- 1 large Eggplant
- 2 tablespoons Olive oil
- 1 teaspoon Cumin seeds
- 1 medium, finely chopped Onion
- 3 cloves, minced Garlic
- 1 inch piece, grated Ginger
- 2 medium, chopped Tomato
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 2 tablespoons, chopped Fresh cilantro
- 0.5 for juice Lemon
- 1 optional, finely chopped Green chili
Instructions
Begin by washing the eggplant thoroughly. Cut the eggplant into cubes, approximately 1 inch in size, and set aside.
Heat olive oil in a large pan over medium heat. Add the cumin seeds and allow them to sizzle for a few seconds until fragrant.
Add the finely chopped onions to the pan and sauté until they turn translucent, about 3-4 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes or until the raw aroma disappears.
Add the chopped tomatoes to the pan. Cook until they soften and the mixture becomes saucy, about 5 minutes.
Sprinkle in the turmeric powder, red chili powder, coriander powder, and mix well to combine the spices with the tomato-onion mixture.
Add the cubed eggplant to the pan, stirring to coat the eggplant pieces evenly with the spice mixture. Adjust the heat to low-medium.
Cover the pan and cook for 15-20 minutes, stirring occasionally, until the eggplant is tender and cooked through.
Sprinkle garam masala over the cooked eggplant and give it a gentle stir to incorporate the flavor.
Turn off the heat, squeeze fresh lemon juice over the dish, and stir in the chopped cilantro and optional green chili for added heat.
Serve the Low Sodium Eggplant Subji hot with chapati, rice, or your preferred side.
Nutrition Facts
Calories |
647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3137 mg | 136% | |
| Total Carbohydrate | 88.9 g | 32% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 51.9 g | ||
| Protein | 13.6 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 213 mg | 16% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2510 mg | 53% | |
*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.
