Dairy-Free Eggplant Subji

Savor the rich, aromatic flavors of this Dairy-Free Eggplant Subji, a vibrant vegan dish that's the perfect pairing for steamed rice or soft flatbreads. This recipe transforms tender eggplant into a comforting, spiced medley, infused with a fragrant blend of cumin, mustard seeds, turmeric, and coriander. Sweet sautéed onions, juicy tomatoes, and a hint of ginger-garlic warmth create a luscious base that bursts with traditional Indian-inspired flavors. Ready in just 40 minutes, this plant-based, gluten-free dish features fresh cilantro and green chili for a refreshing, spicy finish. Ideal for weeknight dinners or as a unique addition to your meal rotation, this wholesome dish is packed with bold flavors and easy cooking techniques.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams Eggplant
• 3 tablespoons Olive oil
• 1 teaspoon Cumin seeds
• 1 teaspoon Mustard seeds
• 1 large Onion
• 2 medium Tomato
• 3 Garlic cloves
• 1 inch piece Ginger
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Coriander powder
• 1 teaspoon Salt
• 2 tablespoons Cilantro leaves
• 1 Green chili

Directions

Step 1

Wash the eggplants thoroughly and cut them into small cubes. Set aside.

Step 2

Finely chop the onion and tomatoes. Mince the garlic cloves and ginger.

Step 3

Heat olive oil in a pan over medium heat. Add cumin seeds and mustard seeds. Allow them to sizzle for about 30 seconds until aromatic.

Step 4

Add the chopped onions to the pan and sauté until they turn golden brown, about 5 minutes.

Step 5

Add the minced garlic and ginger. Cook for another minute until the raw smell disappears.

Step 6

Mix in the chopped tomatoes and cook until they become soft and mushy, approximately 4 minutes.

Step 7

Stir in the turmeric powder, red chili powder, coriander powder, and salt. Cook the spices for 2 minutes, stirring frequently to prevent burning.

Step 8

Add the cubed eggplants to the pan. Combine well with the spice mixture ensuring the eggplants are coated evenly.

Step 9

Cover the pan with a lid and let the eggplant cook on low heat for about 10 minutes, stirring occasionally.

Step 10

Remove the lid and check the tenderness of the eggplant. Cook uncovered for an additional 5 minutes if necessary to evaporate excess moisture and allow the subji to thicken.

Step 11

Finely slice the green chili and chop fresh cilantro leaves. Add them as a garnish before serving.

Step 12

Serve the Dairy-Free Eggplant Subji hot with steamed rice or flatbread.

Nutrition Facts

Serving size	(1071.6g)

Amount per serving	% Daily Value*
Calories	775.4

Total Fat 46.4g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 4.5g
Cholesterol 0mg	0%
Sodium 5381.5mg	0%
Total Carbohydrate 86.6g	0%
Dietary Fiber 25.0g	0%
Total Sugars 50.2g
Protein 14.1g	0%

Vitamin D 0IU	0%
Calcium 221.1mg	0%
Iron 7.8mg	0%
Potassium 2435.2mg	0%

*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.

Source of Calories

Fat: 50.9%

Protein: 6.9%

Carbs: 42.2%