Sugar-Free Eggplant Subji

Discover the wholesome flavors of this Sugar-Free Eggplant Subji, a vibrant and healthy dish perfect for those seeking a diabetic-friendly and low-sugar meal option. Packed with tender eggplant cubes simmered in a medley of warming spices like turmeric, cumin, and coriander, this recipe delivers a burst of flavor in every bite. Fresh ginger, garlic, and curry leaves elevate the aromatic profile, while juicy tomatoes and sautéed onions create a rich, hearty base. Ready in under 40 minutes, this easy vegetarian recipe is perfect for weeknight dinners and pairs beautifully with roti, steamed rice, or as a side dish for your favorite Indian meal. Garnished with fresh coriander for a touch of brightness, this simple yet satisfying dish is proof that you don’t need added sugar to create something truly delicious!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams eggplant
• 1 large onion
• 2 medium tomato
• 1 inch piece ginger
• 3 pieces garlic cloves
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon or to taste salt
• 10 leaves curry leaves
• 2 tablespoons fresh coriander leaves
• 2 tablespoons cooking oil
• 0.5 cup water

Directions

Step 1

Begin by washing the eggplants thoroughly. Cut them into medium-sized cubes.

Step 2

Finely chop the onion, tomatoes, and coriander leaves. Peel and grate the ginger and garlic.

Step 3

Heat cooking oil in a large pan over medium heat. Once the oil is hot, add mustard seeds and cumin seeds.

Step 4

Allow the seeds to crackle, then add the grated ginger, garlic, and curry leaves. Sauté until the ginger and garlic turn golden brown.

Step 5

Add the chopped onions and sauté until they are translucent.

Step 6

Next, add the chopped tomatoes and cook until they become soft and the oil begins to separate.

Step 7

Stir in turmeric powder, red chili powder, coriander powder, and salt. Cook the spices for about a minute.

Step 8

Add the cubed eggplants to the spice mixture and mix well until the eggplants are well-coated.

Step 9

Pour in the water, cover the pan with a lid, and let it cook on a low flame for 15-20 minutes, stirring occasionally, until the eggplants are tender.

Step 10

Once cooked, adjust the seasoning if necessary. Garnish with fresh coriander leaves.

Step 11

Serve hot with roti, rice, or as a side dish.

Nutrition Facts

Serving size	(1139.4g)

Amount per serving	% Daily Value*
Calories	637.4

Total Fat 32.2g	0%
Saturated Fat 4.4g	0%
Polyunsaturated Fat 0.6g
Cholesterol 0mg	0%
Sodium 5368.2mg	0%
Total Carbohydrate 85.1g	0%
Dietary Fiber 24.3g	0%
Total Sugars 49.1g
Protein 13.4g	0%

Vitamin D 0IU	0%
Calcium 224.2mg	0%
Iron 7.0mg	0%
Potassium 2277.3mg	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: 42.4%

Protein: 7.8%

Carbs: 49.8%