Paleo Eggplant Subji

Transform your weeknight dinners with this flavorful Paleo Eggplant Subji, a vibrant Indian-inspired dish that’s both nutritious and satisfying. Tender cubes of eggplant are simmered in a fragrant blend of spices, including cumin, coriander, turmeric, and a touch of red chili for gentle heat. Coconut oil enhances the dish with a subtle richness, while fresh ginger, garlic, and juicy tomatoes bring layers of depth. A squeeze of lemon juice and a sprinkle of fresh cilantro add a refreshing finish to this paleo-friendly recipe. Perfect as a hearty side dish or a light main course, serve it warm with cauliflower rice or your favorite grain-free flatbread for a wholesome, gluten-free meal. With minimal prep time and bold, aromatic flavors, this dish is as easy to make as it is delicious!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 medium Eggplant
• 2 tablespoons Coconut oil
• 1 medium Yellow onion
• 3 large Garlic cloves
• 1 inch piece Fresh ginger
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Turmeric powder
• 0.25 teaspoon Red chili powder
• 1 large Tomato
• 1 teaspoon Sea salt
• 2 tablespoons Fresh cilantro
• 1 tablespoon Lemon juice

Directions

Step 1

Wash the eggplants and cut them into bite-sized cubes. Set aside.

Step 2

Finely chop the yellow onion, mince the garlic cloves, and grate the fresh ginger.

Step 3

In a large skillet, heat the coconut oil over medium heat.

Step 4

Add the chopped onion to the skillet and sauté until translucent, about 3-4 minutes.

Step 5

Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

Step 6

Add the ground cumin, coriander, turmeric, and red chili powder. Stir well to combine and cook for 1 minute.

Step 7

Dice the tomato and add it to the skillet, cooking until softened, about 2-3 minutes.

Step 8

Add the cubed eggplant to the skillet. Stir to coat the eggplant pieces with the spice mixture.

Step 9

Cover the skillet and cook on low heat for 15-20 minutes, stirring occasionally until the eggplant is tender.

Step 10

Season with sea salt to taste.

Step 11

Once the eggplant is cooked through, turn off the heat and add fresh lemon juice for a hint of tanginess.

Step 12

Garnish with chopped fresh cilantro before serving.

Step 13

Serve the Paleo Eggplant Subji hot, as a side dish or main course, alongside your favorite Paleo-friendly flatbread or cauliflower rice.

Nutrition Facts

Serving size	(1299.0g)

Amount per serving	% Daily Value*
Calories	676.7

Total Fat 31.1g	0%
Saturated Fat 23.7g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 5244.3mg	0%
Total Carbohydrate 97.6g	0%
Dietary Fiber 35.5g	0%
Total Sugars 55.0g
Protein 15.1g	0%

Vitamin D 0IU	0%
Calcium 215.2mg	0%
Iron 6.8mg	0%
Potassium 3008.8mg	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: 38.3%

Protein: 8.3%

Carbs: 53.4%