Whole30 Baigan ki Subji
Elevate your Whole30 meal plan with this flavorful Baigan ki Subji, a vibrant Indian-inspired eggplant stir-fry that's both healthy and satisfying. Made with tender cubes of eggplant, aromatic spices like cumin, turmeric, and coriander, and cooked in nourishing coconut oil, this dish is bursting with bold flavors and wholesome ingredients. Slow-cooked to perfection, the eggplant absorbs the rich masala blend, creating a melt-in-your-mouth texture that's ideal for a grain-free lifestyle. Finished with a sprinkle of fresh coriander, this gluten-free, dairy-free recipe pairs beautifully with cauliflower rice or a crisp salad for a nutrient-packed, compliant meal. Perfect for busy weeknights, it comes together in under 40 minutes, making it your go-to side or main dish for Whole30 success.
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Recipe Information
Ingredients
- 500 grams Eggplant
- 2 tablespoons Coconut oil
- 1 teaspoon Cumin seeds
- 1 medium, finely chopped Onion
- 4 cloves, minced Garlic
- 1 inch, grated Ginger
- 2 medium, chopped Tomato
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Salt
- 2 tablespoons, chopped Fresh coriander leaves
Instructions
Wash the eggplants and cut them into small cubes. Set aside.
Heat the coconut oil in a large, non-stick pan over medium heat.
Once the oil is hot, add cumin seeds and let them splutter for a few seconds until aromatic.
Add the finely chopped onion to the pan and sauté until they turn golden brown.
Stir in the minced garlic and grated ginger, and sauté for 1-2 minutes until the raw smell disappears.
Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes become soft and the oil starts to separate from the masala.
Add the cubed eggplants to the pan, mix well, ensuring the spices coat the eggplant pieces evenly.
Cover the pan with a lid and let it cook on medium-low heat for about 15-20 minutes. Stir occasionally to prevent sticking. Cook until the eggplant becomes tender.
Once the eggplant is cooked through, remove the lid and stir the subji. Cook for another 2-3 minutes to let any excess moisture evaporate.
Garnish with chopped coriander leaves before serving.
Serve hot as a side dish or main course with cauliflower rice or a fresh salad to keep it Whole30 compliant.
Nutrition Facts
Calories |
602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5363 mg | 233% | |
| Total Carbohydrate | 78.8 g | 29% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 46.7 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 185 mg | 14% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2134 mg | 45% | |
*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.
