Paleo Eggplant Subji
Elevate your weeknight dinner rotation with this flavorful Paleo Eggplant Subji, a wholesome spin on the classic Indian vegetable dish. Packed with tender eggplant cubes simmered in an aromatic blend of spices like cumin, coriander, turmeric, and red chili powder, this recipe shines with its vibrant layers of taste and texture. Sautéed in luscious coconut oil and enhanced with fresh garlic, ginger, and tomato, this dish delivers a deeply satisfying, gluten-free, and dairy-free experience tailored for those following a paleo lifestyle. Finished with a zesty splash of lemon juice and garnished with fresh cilantro, this subji is perfect as a hearty side or paired with cauliflower rice for a complete paleo-approved meal. Ready in just 45 minutes, this tantalizing recipe is a must-try for anyone craving bold, healthy, and unforgettable flavors!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium Eggplant
- 2 tablespoons Coconut oil
- 1 medium Yellow onion
- 3 large Garlic cloves
- 1 inch piece Fresh ginger
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Red chili powder
- 1 large Tomato
- 1 teaspoon Sea salt
- 2 tablespoons Fresh cilantro
- 1 tablespoon Lemon juice
Instructions
Wash the eggplants and cut them into bite-sized cubes. Set aside.
Finely chop the yellow onion, mince the garlic cloves, and grate the fresh ginger.
In a large skillet, heat the coconut oil over medium heat.
Add the chopped onion to the skillet and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the ground cumin, coriander, turmeric, and red chili powder. Stir well to combine and cook for 1 minute.
Dice the tomato and add it to the skillet, cooking until softened, about 2-3 minutes.
Add the cubed eggplant to the skillet. Stir to coat the eggplant pieces with the spice mixture.
Cover the skillet and cook on low heat for 15-20 minutes, stirring occasionally until the eggplant is tender.
Season with sea salt to taste.
Once the eggplant is cooked through, turn off the heat and add fresh lemon juice for a hint of tanginess.
Garnish with chopped fresh cilantro before serving.
Serve the Paleo Eggplant Subji hot, as a side dish or main course, alongside your favorite Paleo-friendly flatbread or cauliflower rice.
Nutrition Facts
Calories |
677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5244 mg | 228% | |
| Total Carbohydrate | 97.6 g | 35% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 55.0 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 215 mg | 17% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 3009 mg | 64% | |
*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.
