Soy-Free Eggplant Subji
Discover the vibrant flavors of this **Soy-Free Eggplant Subji**, a wholesome and aromatic Indian dish that's perfect for those seeking a plant-based and allergen-friendly meal. Packed with tender eggplant cubes simmered in a fragrant blend of spices like turmeric, garam masala, and cumin, this recipe delivers rich, earthy notes without relying on soy. Fresh tomatoes, onions, and a medley of garlic and ginger create a luscious, flavorful base, while a sprinkle of fresh cilantro adds a refreshing finish. Ready in just 45 minutes, this versatile subji pairs beautifully with warm flatbread or steamed rice, making it an ideal choice for weeknight dinners or weekend feasts. If you're looking to explore bold vegetarian cuisine, this eggplant recipe is a delicious and satisfying option! **Keywords: soy-free, eggplant recipe, Indian subji, plant-based, vegetarian dinner ideas.**
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Recipe Information
Ingredients
- 2 medium Eggplant
- 3 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 1 large, finely chopped Onion
- 2 cloves, minced Garlic
- 1 inch piece, minced Ginger
- 2 medium, chopped Tomato
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 0.25 cup Water
- 2 tablespoons, chopped Fresh cilantro leaves
Instructions
Wash and dry the eggplants, then cut them into medium-sized cubes.
Heat the vegetable oil in a large pan over medium heat.
Add the cumin seeds and mustard seeds to the hot oil and let them splutter for about 30 seconds.
Stir in the finely chopped onion and cook until the onion turns translucent, about 5 minutes.
Add the minced garlic and ginger, and sauté for another 2 minutes until fragrant.
Add the chopped tomatoes to the pan and cook until they soften and blend well with the onions, about 5 minutes.
Stir in the turmeric powder, red chili powder, coriander powder, garam masala, and salt.
Add the cubed eggplants to the pan and stir well to coat them with the spice mixture.
Pour in the water, cover the pan, and let the eggplant cook on low heat for about 15–20 minutes, stirring occasionally, until the eggplants are soft and fully cooked.
Once the eggplant is tender and the spices are well combined, remove the lid and cook for an additional 2–3 minutes to evaporate any excess moisture.
Garnish with chopped cilantro leaves before serving and enjoy your delicious soy-free eggplant subji with rice or flatbread.
Nutrition Facts
Calories |
839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 26.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5901 mg | 257% | |
| Total Carbohydrate | 110.5 g | 40% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 65.0 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 3332 mg | 71% | |
*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.
