Low Fat Eggplant Subji

Savor the wholesome goodness of Low Fat Eggplant Subji, a light and flavorful vegetarian dish that pairs perfectly with whole grain roti or steamed rice. This Indian-inspired recipe transforms tender eggplant cubes into a spiced medley with aromatic cumin, coriander, and turmeric, all brought together in a fragrant tomato and onion base. Crafted with zero-calorie cooking spray and a water-simmering method, this dish minimizes oil without compromising on taste, making it ideal for those seeking a low-fat, nutrient-packed meal. Fresh cilantro adds a bright, herbaceous finish to this comforting, one-pan recipe that's ready in just 45 minutes. Perfect for a healthy weeknight dinner or light lunch, this simple yet satisfying subji is a must-try for fans of plant-based cuisine.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces Eggplant (medium-sized)
• 1 piece Onion (medium-sized, finely chopped)
• 1 piece Tomato (medium-sized, finely chopped)
• 2 cloves Garlic (minced)
• 1 teaspoon Ginger (minced)
• 1 piece Green chili (slit)
• 0.5 teaspoon Ground turmeric
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Red chili powder
• 1 teaspoon Salt
• 2 tablespoons Cilantro (fresh, chopped)
• 5 sprays Zero-calorie cooking spray
• 0.5 cup Water

Directions

Step 1

Wash the eggplants thoroughly. Cut them into bite-sized cubes and set aside.

Step 2

Heat a non-stick pan over medium heat and apply 5 sprays of zero-calorie cooking spray.

Step 3

Add the chopped onions and sauté until they become translucent, about 5 minutes.

Step 4

Stir in the minced garlic, ginger, and slit green chili. Sauté for another 2 minutes, until fragrant.

Step 5

Add the tomatoes to the pan and cook until they soften, about 3 minutes.

Step 6

Introduce the cubed eggplant into the pan and mix well with the onion-tomato mixture.

Step 7

Sprinkle ground turmeric, cumin, coriander, red chili powder, and salt over the eggplants. Stir well to ensure the spices coat the vegetables evenly.

Step 8

Pour in half a cup of water and cover the pan with a lid.

Step 9

Reduce the heat to low and let the eggplants simmer for about 20 minutes, stirring occasionally, until they are tender and fully cooked. Add more water if necessary to prevent sticking.

Step 10

Once the eggplants are cooked, remove from heat and garnish with freshly chopped cilantro before serving.

Step 11

Enjoy the Low Fat Eggplant Subji with your choice of whole grain roti or steamed rice!

Nutrition Facts

Serving size	(1035.4g)

Amount per serving	% Daily Value*
Calories	207.3

Total Fat 2.2g	0%
Saturated Fat 0.2g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2397.8mg	0%
Total Carbohydrate 46.7g	0%
Dietary Fiber 13.3g	0%
Total Sugars 20.1g
Protein 7.1g	0%

Vitamin D 0IU	0%
Calcium 137.9mg	0%
Iron 5.0mg	0%
Potassium 1578.9mg	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: 8.4%

Protein: 12.1%

Carbs: 79.5%