Soy-Free Eggplant Subji

Discover the vibrant flavors of India with this Soy-Free Eggplant Subji, a wholesome plant-based dish designed to tantalize your taste buds without the need for soy. Tender cubes of eggplant are simmered in a rich, aromatic blend of cumin, mustard seeds, and warm Indian spices, enhanced by the freshness of ginger, garlic, and ripe tomatoes. This gluten-free and vegan-friendly recipe comes together in just 45 minutes, making it perfect for a healthy weeknight dinner. Best served with fluffy basmati rice or warm flatbread, this comforting subji is a celebration of bold flavors and simple cooking techniques. Garnished with fresh cilantro, it’s a must-try dish for anyone craving authentic yet accessible Indian cuisine.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 medium Eggplant
• 3 tablespoons Vegetable oil
• 1 teaspoon Cumin seeds
• 1 teaspoon Mustard seeds
• 1 large, finely chopped Onion
• 2 cloves, minced Garlic
• 1 inch piece, minced Ginger
• 2 medium, chopped Tomato
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Garam masala
• 1 teaspoon Salt
• 0.25 cup Water
• 2 tablespoons, chopped Fresh cilantro leaves

Directions

Step 1

Wash and dry the eggplants, then cut them into medium-sized cubes.

Step 2

Heat the vegetable oil in a large pan over medium heat.

Step 3

Add the cumin seeds and mustard seeds to the hot oil and let them splutter for about 30 seconds.

Step 4

Stir in the finely chopped onion and cook until the onion turns translucent, about 5 minutes.

Step 5

Add the minced garlic and ginger, and sauté for another 2 minutes until fragrant.

Step 6

Add the chopped tomatoes to the pan and cook until they soften and blend well with the onions, about 5 minutes.

Step 7

Stir in the turmeric powder, red chili powder, coriander powder, garam masala, and salt.

Step 8

Add the cubed eggplants to the pan and stir well to coat them with the spice mixture.

Step 9

Pour in the water, cover the pan, and let the eggplant cook on low heat for about 15–20 minutes, stirring occasionally, until the eggplants are soft and fully cooked.

Step 10

Once the eggplant is tender and the spices are well combined, remove the lid and cook for an additional 2–3 minutes to evaporate any excess moisture.

Step 11

Garnish with chopped cilantro leaves before serving and enjoy your delicious soy-free eggplant subji with rice or flatbread.

Nutrition Facts

Serving size	(1531.1g)

Amount per serving	% Daily Value*
Calories	839.3

Total Fat 44.9g	0%
Saturated Fat 6.3g	0%
Polyunsaturated Fat 26.1g
Cholesterol 0mg	0%
Sodium 5901.3mg	0%
Total Carbohydrate 110.5g	0%
Dietary Fiber 38.0g	0%
Total Sugars 65.0g
Protein 17.9g	0%

Vitamin D 0IU	0%
Calcium 260.4mg	0%
Iron 9.1mg	0%
Potassium 3331.7mg	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: 44.0%

Protein: 7.8%

Carbs: 48.2%