Whole30 Eggplant Subji
Elevate your Whole30 meal plan with this flavorful Eggplant Subji, a healthy and vibrant take on traditional Indian cuisine. This dish features tender cubes of eggplant simmered in a rich, aromatic sauce infused with coconut oil, fresh ginger, garlic, and a medley of warming spices like garam masala, turmeric, and cumin seeds. It's entirely Whole30-compliant, using only wholesome ingredients to create a hearty, plant-based meal bursting with bold flavors. Perfectly finished with a sprinkle of fresh cilantro, this satisfying recipe takes just 50 minutes to prepare and serves as a versatile option—whether as a main dish or a side for your favorite meals. Vegetarian, gluten-free, and paleo-friendly, this Eggplant Subji is sure to delight your taste buds while keeping your goals on track!
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Recipe Information
Ingredients
- 2 medium eggplant
- 2 tablespoons coconut oil
- 1 large yellow onion
- 2 medium tomato
- 1 inch piece ginger
- 3 pieces garlic cloves
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 0.5 teaspoon garam masala
- 0.25 teaspoon red chili powder
- 0.25 cup cilantro leaves
- 0.75 teaspoon salt
Instructions
Rinse and chop the eggplants into 1-inch cubes. Set aside.
Dice the onion and tomatoes. Peel and finely grate the ginger. Mince the garlic cloves.
Heat coconut oil in a large skillet over medium heat.
Add cumin seeds to the oil and sauté for 30 seconds until fragrant.
Add the diced onion to the skillet and cook until translucent, about 4-5 minutes.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes.
Add the chopped tomatoes, turmeric powder, coriander powder, garam masala, and red chili powder.
Cook the mixture until the tomatoes soften and start to break down, about 5 minutes.
Add the chopped eggplant to the skillet along with salt. Stir well to combine the eggplant with the spice mixture.
Cover and cook the eggplant on medium heat for 15-20 minutes, stirring occasionally, until the eggplant becomes tender.
Uncover and cook for an additional 5 minutes to allow any excess moisture to evaporate.
Garnish with cilantro leaves before serving.
Serve hot as a main or side dish.
Nutrition Facts
Calories |
722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5330 mg | 232% | |
| Total Carbohydrate | 106.2 g | 39% | |
| Dietary Fiber | 38.4 g | 137% | |
| Total Sugars | 62.1 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 263 mg | 20% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 3433 mg | 73% | |
*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.
