Mediterranean Diet Delicious Aubergine Curry
Dive into the vibrant flavors of the Mediterranean Diet with this mouthwatering Aubergine Curry recipe! Perfectly roasted cubes of tender aubergine (eggplant) are paired with a rich, spice-infused tomato-based sauce featuring aromatic garlic, ginger, cumin, and turmeric. A hearty mix of chickpeas and red bell pepper adds texture and nutrition, while a tangy splash of lemon juice brightens every bite. Served over fluffy couscous soaked in savory vegetable broth and garnished with fresh parsley, this dish is a wholesome, satisfying meal that’s ideal for a healthy lifestyle. With a prep time of just 20 minutes and a fragrant simmering process, this vegan-friendly curry is as simple to make as it is delicious. Whether you're embracing the Mediterranean Diet or just looking for a fresh dinner idea, this aubergine curry is bound to become a family favorite! Perfect for keyword searches such as "Mediterranean eggplant recipes," "healthy vegan curry," or "quick weekday meal ideas."
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Recipe Information
Ingredients
- 2 medium Aubergines (eggplants)
- 3 tablespoons Olive oil
- 1 large Onion
- 4 cloves Garlic cloves
- 1 inch Fresh ginger
- 2 tablespoons Tomato paste
- 400 grams Canned tomatoes
- 1 can Chickpeas (drained and rinsed)
- 1 medium Red bell pepper
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lemon juice
- 0.5 cup Fresh parsley
- 1 cup Couscous
- 1.25 cups Vegetable broth
Instructions
Preheat your oven to 400°F (200°C).
Cut the aubergines into 1-inch cubes and spread them out on a baking sheet. Drizzle with 1 tablespoon of olive oil and a pinch of salt, then toss to coat.
Roast the aubergine cubes in the oven for about 20 minutes, turning halfway through, until they are golden and tender.
While the aubergines are roasting, finely chop the onion, mince the garlic cloves, and grate the ginger.
Heat the remaining 2 tablespoons of olive oil in a large skillet or saucepan over medium heat.
Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
Add the turmeric, ground cumin, ground coriander, and paprika to the skillet, stirring to coat the onions, garlic, and ginger in the spices.
Mix in the tomato paste, followed by the canned tomatoes, and let the mixture simmer for 10 minutes.
Dice the red bell pepper and add it to the skillet along with the drained and rinsed chickpeas. Let the mixture simmer for another 10 minutes.
Once the aubergines are ready, add them to the sauce, stirring gently to combine.
Season the curry with salt, black pepper, and lemon juice, adjusting to taste.
While the curry is simmering, prepare the couscous. Bring the vegetable broth to a boil, then pour over the couscous in a bowl. Cover and let stand for 5 minutes, then fluff with a fork.
Serve the aubergine curry over a bed of couscous and garnish with chopped fresh parsley.
Nutrition Facts
Calories |
1871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.1 g | 91% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4545 mg | 198% | |
| Total Carbohydrate | 262.3 g | 95% | |
| Dietary Fiber | 72.2 g | 258% | |
| Total Sugars | 76.0 g | ||
| Protein | 64.5 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 596 mg | 46% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 5391 mg | 115% | |
*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.
