Keto Eggplant Subji

Bursting with bold spices and vibrant flavors, Keto Eggplant Subji is a low-carb Indian-inspired stir-fry that brings a healthy twist to traditional comfort food. Perfectly tender chunks of eggplant are infused with a medley of fragrant spices like cumin, turmeric, and coriander, all sautéed in rich coconut oil for a deliciously creamy texture. This quick and easy recipe, ready in just 40 minutes, is further enriched with the zest of fresh ginger, garlic, and a splash of tangy lemon juice for a bright, refreshing finish. Garnished with aromatic cilantro, this keto-friendly dish is not only gluten-free but also a delightful addition to your weekly meal prep. Serve it warm as a standalone dish or pair it with cauliflower rice for an irresistible, guilt-free dinner. Ideal for health-conscious foodies, this one-skillet recipe is your gateway to wholesome, flavor-packed eating!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 pieces Eggplant (medium size)
• 2 tablespoons Coconut oil
• 1 teaspoon Cumin seeds
• 1 teaspoon Mustard seeds
• 1 large Onion (finely chopped)
• 3 cloves Garlic (minced)
• 1 inch piece Ginger (minced)
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Salt
• 2 tablespoons Fresh cilantro (chopped)
• 1 tablespoon Lemon juice

Directions

Step 1

Wash the eggplants thoroughly and cut them into 1-inch cubes. Set aside.

Step 2

Heat coconut oil in a large non-stick skillet over medium heat.

Step 3

Add cumin seeds and mustard seeds to the hot oil. Allow them to crackle for about 30 seconds.

Step 4

Add the chopped onion to the skillet and sauté until they become translucent, approximately 5 minutes.

Step 5

Add the minced garlic and ginger and continue to sauté for another 2 minutes until fragrant.

Step 6

Stir in the turmeric powder, coriander powder, and red chili powder. Cook the spices for about 1 minute.

Step 7

Add the chopped eggplant to the skillet and stir to coat the pieces with the spice mixture.

Step 8

Sprinkle salt over the eggplants, cover the skillet with a lid, and reduce the heat to low.

Step 9

Allow the eggplant to cook for about 15 minutes, stirring occasionally, until the eggplant is tender.

Step 10

Once the eggplant is cooked, remove the lid and increase the heat to medium to help evaporate any excess moisture, if necessary.

Step 11

Turn off the heat and add the fresh cilantro and lemon juice. Stir to combine.

Step 12

Serve the Keto Eggplant Subji warm with a garnish of additional fresh cilantro if desired.

Nutrition Facts

Serving size	(724.6g)

Amount per serving	% Daily Value*
Calories	440.3

Total Fat 30.7g	0%
Saturated Fat 23.3g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2383.1mg	0%
Total Carbohydrate 40.7g	0%
Dietary Fiber 10.0g	0%
Total Sugars 13.8g
Protein 5.8g	0%

Vitamin D 0IU	0%
Calcium 118.7mg	0%
Iron 4.8mg	0%
Potassium 792.6mg	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: 59.8%

Protein: 5.0%

Carbs: 35.2%