Mediterranean Diet Aaloo Baigan Sabzi

Elevate your plant-based meals with this vibrant Mediterranean Diet Aaloo Baigan Sabzi, a wholesome twist on the classic Indian potato and eggplant curry. This recipe combines traditional spices like cumin, coriander, and turmeric with a heart-healthy Mediterranean flair, thanks to the use of extra virgin olive oil. Tender potato and eggplant cubes are simmered in a rich, tangy tomato base and finished with a burst of citrusy freshness from lemon juice and a sprinkle of fresh cilantro. Packed with fiber, antioxidants, and warming spices, this one-pan dish is ready in just 45 minutes and makes for a satisfying, nutrient-dense meal when paired with whole wheat flatbread or brown rice. Perfect for fans of fusion cooking and the Mediterranean diet, this vegan and gluten-free recipe is sure to become a weeknight favorite.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 300 grams small potatoes
• 300 grams medium eggplants
• 2 tablespoons extra virgin olive oil
• 1 medium, chopped yellow onion
• 3 cloves, minced garlic
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 0.5 teaspoon red chili flakes
• 2 medium, chopped tomatoes
• 1 teaspoon or to taste salt
• 2 tablespoons, chopped fresh cilantro
• 0.5 medium, juiced lemon

Directions

Step 1

Peel the potatoes and cut them into 1-inch cubes. Rinse in water to remove excess starch.

Step 2

Cut the eggplants into similar 1-inch cubes. Keep them soaked in salted water for about 10 minutes to prevent browning and remove excess bitterness.

Step 3

In a large non-stick pan, heat the olive oil over medium heat.

Step 4

Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.

Step 5

Stir in the minced garlic and sauté for another 1 minute until fragrant.

Step 6

Mix in ground cumin, ground coriander, turmeric powder, and red chili flakes. Stir for 30 seconds to release the spices' aroma.

Step 7

Add the chopped tomatoes and cook for 5 minutes until they soften and become saucy.

Step 8

Drain the eggplants and add them along with the cubed potatoes to the pan. Stir well to coat with the tomato and spice mixture.

Step 9

Sprinkle with salt, stir again, and cover the pan with a lid. Cook for 15-20 minutes on medium-low heat, stirring occasionally, until the vegetables are tender.

Step 10

Once done, remove the lid, squeeze in the lemon juice, and mix well.

Step 11

Garnish with fresh cilantro before serving.

Step 12

Serve hot with whole wheat flatbread or brown rice for a complete meal.

Nutrition Facts

Serving size	(1045.2g)

Amount per serving	% Daily Value*
Calories	679.5

Total Fat 30.6g	0%
Saturated Fat 4.3g	0%
Polyunsaturated Fat 0.3g
Cholesterol 0mg	0%
Sodium 2405.2mg	0%
Total Carbohydrate 99.6g	0%
Dietary Fiber 20.2g	0%
Total Sugars 25.3g
Protein 13.3g	0%

Vitamin D 0IU	0%
Calcium 178.4mg	0%
Iron 7.4mg	0%
Potassium 2927.0mg	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: 37.9%

Protein: 7.3%

Carbs: 54.8%