Low Carb Eggplant Subji
Savor the bold, aromatic flavors of this Low Carb Eggplant Subji, a healthy and satisfying dish that's perfect for anyone looking to enjoy Indian-inspired cuisine without compromising on nutrition. This quick and easy recipe features tender, spiced eggplant cooked with tomatoes, onions, and a flavorful blend of turmeric, coriander, and garam masala, all simmered to perfection in heart-healthy olive oil. Packed with wholesome ingredients, it’s naturally low in carbs and bursting with vibrant flavors. Ready in just 40 minutes, this vegan and gluten-free dish is ideal as a main course or side, served with cauliflower rice or enjoyed on its own. Garnished with fresh cilantro, it’s a beautifully fragrant and colorful addition to your table. Perfect for weeknight dinners or meal prep, this dish is sure to become a go-to favorite in your kitchen!
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Ingredients
- 2 medium Eggplant
- 2 tablespoons Olive oil
- 1 teaspoon Cumin seeds
- 1 medium, finely chopped Onion
- 3 cloves, minced Garlic
- 1 large, chopped Tomato
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground coriander
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon (or to taste) Salt
- 2 tablespoons, chopped Fresh cilantro
Directions
Step 1
Begin by washing and drying the eggplants. Cut them into medium-sized cubes and soak them in salted water to prevent browning.
Step 2
Heat the olive oil in a large skillet over medium heat. Add cumin seeds and let them sizzle for a few seconds until they release their aroma.
Step 3
Add the finely chopped onion and sauté until it becomes translucent.
Step 4
Stir in the minced garlic and sauté for another minute until fragrant.
Step 5
Drain the eggplant cubes and add them to the skillet. Stir well to coat the eggplant with the oil and spices.
Step 6
Add chopped tomato, turmeric, coriander, red chili powder, and salt to the eggplant. Mix well to ensure the spices are evenly distributed.
Step 7
Cover the skillet with a lid and let the eggplant cook for about 15-20 minutes, stirring occasionally. The eggplant should become tender and the flavors should meld together.
Step 8
Once the eggplant is cooked and soft, add garam masala and mix well.
Step 9
Garnish with fresh cilantro before serving.
Step 10
Serve the Low Carb Eggplant Subji hot with your choice of low-carb side like cauliflower rice or on its own.
Nutrition Facts
| Serving size | (1306.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 687.4 |
| Total Fat 31.9g | 0% |
| Saturated Fat 5.0g | 0% |
| Polyunsaturated Fat 3.5g | |
| Cholesterol 0mg | 0% |
| Sodium 4100.7mg | 0% |
| Total Carbohydrate 97.9g | 0% |
| Dietary Fiber 36.1g | 0% |
| Total Sugars 57.0g | |
| Protein 15.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 226.7mg | 0% |
| Iron 9.1mg | 0% |
| Potassium 3053.7mg | 0% |
Source of Calories