Mom's Eggplant Aubergine Sabzi

Savor the comforting flavors of home with Mom's Eggplant Aubergine Sabzi, a delightful Indian vegetarian dish that's perfect for any meal. Featuring tender, perfectly spiced eggplant cubes cooked with aromatic cumin seeds, golden caramelized onions, juicy tomatoes, and a medley of traditional spices like turmeric, coriander, and garam masala, this dish is a true burst of flavor. The subtle heat from green chili and the herbaceous freshness of cilantro add the perfect finishing touch. Quick to prepare in just 35 minutes, this gluten-free sabzi pairs beautifully with warm roti, flaky parathas, or steamed rice, making it a versatile and nutritious option for both weeknight dinners and special occasions. Elevate your homemade Indian cuisine with this family-favorite recipe!

Nutriscore Rating: 82/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces Medium-sized eggplants (aubergines), chopped into 1-inch cubes
• 3 tablespoons Oil (vegetable or mustard)
• 1 teaspoon Cumin seeds
• 1 large Onion, finely chopped
• 3 cloves Garlic, minced
• 2 medium Tomato, finely chopped
• 1 piece Green chili, finely chopped (adjust to taste)
• 0.5 teaspoons Turmeric powder
• 1 teaspoon Coriander powder
• 0.5 teaspoons Red chili powder
• 0.5 teaspoons Garam masala
• 1 teaspoon Salt
• 2 tablespoons Fresh cilantro (coriander leaves), chopped for garnish

Directions

Step 1

Wash the eggplants thoroughly and chop them into 1-inch cubes. Soak them in salted water to prevent discoloration while you prepare the other ingredients.

Step 2

Heat the oil in a large pan or wok over medium heat. Once hot, add the cumin seeds and let them sizzle for a few seconds until aromatic.

Step 3

Add the finely chopped onion to the pan and sauté until golden brown, about 5 minutes.

Step 4

Stir in the minced garlic and chopped green chili. Cook for another 1-2 minutes until the garlic is fragrant.

Step 5

Add the chopped tomatoes to the pan. Cook until the tomatoes soften and the oil begins to separate, about 5-7 minutes.

Step 6

Mix in the turmeric powder, coriander powder, red chili powder, and salt. Stir well to combine the spices with the tomato mixture.

Step 7

Drain the soaked eggplant cubes and add them to the pan. Stir to coat the eggplants evenly with the spice mixture.

Step 8

Cover the pan with a lid and let the eggplants cook on low-to-medium heat for 15-20 minutes, stirring occasionally. Cook until the eggplants are tender and have absorbed the flavors.

Step 9

Sprinkle garam masala over the cooked sabzi and stir well to combine.

Step 10

Garnish with freshly chopped cilantro and serve hot with roti, paratha, or rice.

Nutrition Facts

Serving size	(1677.0g)

Amount per serving	% Daily Value*
Calories	813.6

Total Fat 45.1g	0%
Saturated Fat 6.2g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 2414.9mg	0%
Total Carbohydrate 103.1g	0%
Dietary Fiber 44.2g	0%
Total Sugars 56.0g
Protein 17.7g	0%

Vitamin D 0IU	0%
Calcium 243.7mg	0%
Iron 8.3mg	0%
Potassium 3788.8mg	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: 45.7%

Protein: 8.0%

Carbs: 46.4%