Mediterranean Diet Delicious Aubergine Curry

Savor the vibrant flavors of the Mediterranean with this Delicious Aubergine Curry, a wholesome, plant-based dish that perfectly aligns with the Mediterranean diet. Tender roasted aubergine cubes are paired with hearty chickpeas and a medley of fragrant spices like cumin, coriander, and turmeric, creating a rich, aromatic curry that’s both comforting and nutritious. Simmered with bright tomatoes, red bell pepper, and a touch of fresh ginger, this recipe delivers a harmonious blend of savory and zesty notes. Served over fluffy couscous and topped with fresh parsley, it’s an ideal weeknight dinner that’s bursting with flavor and easy to prepare in under an hour. Perfect for vegetarians, vegans, and anyone looking for a satisfying yet healthy meal, this aubergine curry is a must-try for those embracing the Mediterranean lifestyle.

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 medium Aubergines (eggplants)
• 3 tablespoons Olive oil
• 1 large Onion
• 4 cloves Garlic cloves
• 1 inch Fresh ginger
• 2 tablespoons Tomato paste
• 400 grams Canned tomatoes
• 1 can Chickpeas (drained and rinsed)
• 1 medium Red bell pepper
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Turmeric
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Lemon juice
• 0.5 cup Fresh parsley
• 1 cup Couscous
• 1.25 cups Vegetable broth

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the aubergines into 1-inch cubes and spread them out on a baking sheet. Drizzle with 1 tablespoon of olive oil and a pinch of salt, then toss to coat.

Step 3

Roast the aubergine cubes in the oven for about 20 minutes, turning halfway through, until they are golden and tender.

Step 4

While the aubergines are roasting, finely chop the onion, mince the garlic cloves, and grate the ginger.

Step 5

Heat the remaining 2 tablespoons of olive oil in a large skillet or saucepan over medium heat.

Step 6

Add the chopped onion and sauté for about 5 minutes until it becomes translucent.

Step 7

Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.

Step 8

Add the turmeric, ground cumin, ground coriander, and paprika to the skillet, stirring to coat the onions, garlic, and ginger in the spices.

Step 9

Mix in the tomato paste, followed by the canned tomatoes, and let the mixture simmer for 10 minutes.

Step 10

Dice the red bell pepper and add it to the skillet along with the drained and rinsed chickpeas. Let the mixture simmer for another 10 minutes.

Step 11

Once the aubergines are ready, add them to the sauce, stirring gently to combine.

Step 12

Season the curry with salt, black pepper, and lemon juice, adjusting to taste.

Step 13

While the curry is simmering, prepare the couscous. Bring the vegetable broth to a boil, then pour over the couscous in a bowl. Cover and let stand for 5 minutes, then fluff with a fork.

Step 14

Serve the aubergine curry over a bed of couscous and garnish with chopped fresh parsley.

Nutrition Facts

Serving size	(2344.8g)

Amount per serving	% Daily Value*
Calories	1871.0

Total Fat 71.1g	0%
Saturated Fat 11.5g	0%
Polyunsaturated Fat 8.4g
Cholesterol 8mg	0%
Sodium 4545.3mg	0%
Total Carbohydrate 262.3g	0%
Dietary Fiber 72.2g	0%
Total Sugars 76.0g
Protein 64.5g	0%

Vitamin D 0IU	0%
Calcium 596.2mg	0%
Iron 24.6mg	0%
Potassium 5391.4mg	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: 32.9%

Protein: 13.3%

Carbs: 53.9%