Low Sodium Eggplant Subji

Elevate your plant-based meals with this flavorful Low Sodium Eggplant Subji—a healthy twist on a classic Indian dish. This vibrant recipe combines tender, perfectly spiced eggplant with a fragrant blend of cumin, garlic, ginger, and tomatoes, all simmered to perfection. The reduced sodium content lets the natural flavors of the fresh ingredients shine, while a splash of lemon and a sprinkle of cilantro add a zesty, herbaceous finish. Ideal for those seeking heart-healthy recipes, this subji pairs beautifully with warm chapati or steamed rice, making it a wholesome and satisfying meal. Quick to prepare in under 40 minutes, this dish is packed with aromatic spices and is perfect for weeknight dinners or meal prep!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 large Eggplant
• 2 tablespoons Olive oil
• 1 teaspoon Cumin seeds
• 1 medium, finely chopped Onion
• 3 cloves, minced Garlic
• 1 inch piece, grated Ginger
• 2 medium, chopped Tomato
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Garam masala
• 2 tablespoons, chopped Fresh cilantro
• 0.5 for juice Lemon
• 1 optional, finely chopped Green chili

Directions

Step 1

Begin by washing the eggplant thoroughly. Cut the eggplant into cubes, approximately 1 inch in size, and set aside.

Step 2

Heat olive oil in a large pan over medium heat. Add the cumin seeds and allow them to sizzle for a few seconds until fragrant.

Step 3

Add the finely chopped onions to the pan and sauté until they turn translucent, about 3-4 minutes.

Step 4

Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes or until the raw aroma disappears.

Step 5

Add the chopped tomatoes to the pan. Cook until they soften and the mixture becomes saucy, about 5 minutes.

Step 6

Sprinkle in the turmeric powder, red chili powder, coriander powder, and mix well to combine the spices with the tomato-onion mixture.

Step 7

Add the cubed eggplant to the pan, stirring to coat the eggplant pieces evenly with the spice mixture. Adjust the heat to low-medium.

Step 8

Cover the pan and cook for 15-20 minutes, stirring occasionally, until the eggplant is tender and cooked through.

Step 9

Sprinkle garam masala over the cooked eggplant and give it a gentle stir to incorporate the flavor.

Step 10

Turn off the heat, squeeze fresh lemon juice over the dish, and stir in the chopped cilantro and optional green chili for added heat.

Step 11

Serve the Low Sodium Eggplant Subji hot with chapati, rice, or your preferred side.

Nutrition Facts

Serving size	(1105.6g)

Amount per serving	% Daily Value*
Calories	646.6

Total Fat 31.6g	0%
Saturated Fat 4.8g	0%
Polyunsaturated Fat 3.4g
Cholesterol 0mg	0%
Sodium 3137.2mg	0%
Total Carbohydrate 88.9g	0%
Dietary Fiber 27.7g	0%
Total Sugars 51.9g
Protein 13.6g	0%

Vitamin D 0IU	0%
Calcium 212.6mg	0%
Iron 8.2mg	0%
Potassium 2510.1mg	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: 41.0%

Protein: 7.8%

Carbs: 51.2%