Vegan Eggplant Subji

Discover the vibrant flavors of this Vegan Eggplant Subji, a comforting Indian-inspired dish that’s bursting with aromatic spices and wholesome ingredients! Tender cubes of eggplant are gently simmered in a rich blend of coriander, cumin, turmeric, and fenugreek seeds, creating an irresistible medley of flavors. Fresh tomatoes, onions, garlic, and ginger provide a tantalizing base, while a touch of green chili adds a mild kick. This gluten-free and plant-based recipe comes together in just 45 minutes, making it perfect for weeknight dinners or meal prep. Garnished with fresh cilantro, this subji pairs beautifully with fluffy rice, warm roti, or naan. It's the ultimate vegan comfort food for those who crave authentic, spice-filled cuisine!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Eggplant
• 2 medium Tomatoes
• 1 medium Onion
• 2 cloves Garlic cloves
• 1 inch piece Fresh ginger
• 1 small Green chili
• 2 teaspoons Coriander powder
• 1 teaspoon Cumin seeds
• 0.5 teaspoons Turmeric powder
• 0.5 teaspoons Red chili powder
• 1 teaspoons Salt
• 0.5 teaspoons Fenugreek seeds
• 2 tablespoons Vegetable oil
• 2 tablespoons Cilantro leaves
• 100 milliliters Water

Directions

Step 1

1. Wash the eggplant thoroughly and chop it into medium cubes. Set aside.

Step 2

2. Finely chop the onions and tomatoes. Mince the garlic and ginger, and slice the green chili.

Step 3

3. Heat the vegetable oil in a large non-stick pan over medium heat.

Step 4

4. Add cumin seeds and fenugreek seeds to the oil and sauté for about 30 seconds until they start to crackle.

Step 5

5. Add the chopped onions and sauté until they turn translucent, about 3-4 minutes.

Step 6

6. Stir in the minced garlic, ginger, and green chili. Cook for another 1-2 minutes until fragrant.

Step 7

7. Add the chopped tomatoes and cook until they soften, about 4-5 minutes.

Step 8

8. Sprinkle in the coriander powder, turmeric powder, red chili powder, and salt. Mix well to combine all ingredients.

Step 9

9. Add the cubed eggplant, gently stirring to coat it with the spice mixture. Pour in the water to ensure the eggplant cooks evenly.

Step 10

10. Cover the pan with a lid and let it simmer over low to medium heat for about 15-20 minutes, stirring occasionally. Cook until the eggplant is tender and the flavors are well incorporated.

Step 11

11. Once done, remove the pan from heat and garnish with freshly chopped cilantro leaves.

Step 12

12. Serve the Vegan Eggplant Subji hot with rice or roti. Enjoy!

Nutrition Facts

Serving size	(1100.6g)

Amount per serving	% Daily Value*
Calories	538.6

Total Fat 30.0g	0%
Saturated Fat 4.2g	0%
Polyunsaturated Fat 17.4g
Cholesterol 0mg	0%
Sodium 3044.3mg	0%
Total Carbohydrate 68.5g	0%
Dietary Fiber 25.6g	0%
Total Sugars 33.7g
Protein 12.4g	0%

Vitamin D 0IU	0%
Calcium 211.0mg	0%
Iron 7.7mg	0%
Potassium 2468.9mg	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: 45.5%

Protein: 8.4%

Carbs: 46.2%