Mediterranean Diet Aaloo Baigan Sabzi
Experience the perfect fusion of global flavors with our Mediterranean Diet Aaloo Baigan Sabzi, a wholesome twist on the traditional Indian potato and eggplant curry. This vibrant, plant-based recipe highlights the Mediterranean diet’s focus on heart-healthy ingredients, featuring tender potatoes and eggplants simmered in a rich tomato-based sauce infused with aromatic spices like cumin, coriander, and turmeric. Cooked in extra virgin olive oil for added health benefits, the dish is finished with a zesty squeeze of lemon and a sprinkle of fresh cilantro for a refreshing finish. Ready in just 45 minutes, this simple yet satisfying recipe pairs beautifully with whole wheat flatbread or brown rice, making it an ideal choice for a nutritious, comforting meal. Perfect for those seeking flavor-packed vegan recipes inspired by the Mediterranean lifestyle!
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Recipe Information
Ingredients
- 300 grams small potatoes
- 300 grams medium eggplants
- 2 tablespoons extra virgin olive oil
- 1 medium, chopped yellow onion
- 3 cloves, minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 0.5 teaspoon red chili flakes
- 2 medium, chopped tomatoes
- 1 teaspoon or to taste salt
- 2 tablespoons, chopped fresh cilantro
- 0.5 medium, juiced lemon
Instructions
Peel the potatoes and cut them into 1-inch cubes. Rinse in water to remove excess starch.
Cut the eggplants into similar 1-inch cubes. Keep them soaked in salted water for about 10 minutes to prevent browning and remove excess bitterness.
In a large non-stick pan, heat the olive oil over medium heat.
Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.
Stir in the minced garlic and sauté for another 1 minute until fragrant.
Mix in ground cumin, ground coriander, turmeric powder, and red chili flakes. Stir for 30 seconds to release the spices' aroma.
Add the chopped tomatoes and cook for 5 minutes until they soften and become saucy.
Drain the eggplants and add them along with the cubed potatoes to the pan. Stir well to coat with the tomato and spice mixture.
Sprinkle with salt, stir again, and cover the pan with a lid. Cook for 15-20 minutes on medium-low heat, stirring occasionally, until the vegetables are tender.
Once done, remove the lid, squeeze in the lemon juice, and mix well.
Garnish with fresh cilantro before serving.
Serve hot with whole wheat flatbread or brown rice for a complete meal.
Nutrition Facts
Calories |
680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2405 mg | 105% | |
| Total Carbohydrate | 99.6 g | 36% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 25.3 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2927 mg | 62% | |
*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.
