Whole30 Baigan ki Subji

Elevate your Whole30 meal plan with this vibrant and flavorful Whole30 Baigan ki Subji! This classic Indian eggplant curry, made Whole30-compliant, combines tender chunks of eggplant simmered to perfection in a fragrant blend of coconut oil, cumin seeds, garlic, ginger, and warming spices like turmeric and coriander. Fresh tomatoes provide a rich, tangy base, while a garnish of chopped coriander leaves adds a burst of freshness. It's a satisfying, plant-based dish that's both gluten-free and dairy-free, making it ideal for those following a Whole30 lifestyle or anyone seeking a wholesome, healthy option. Ready in just 40 minutes, this one-pan wonder is perfect served with cauliflower rice or a crisp side salad for a nourishing main course or side dish. Indulge in the earthy goodness of this simple yet unbeatable recipe!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams Eggplant
• 2 tablespoons Coconut oil
• 1 teaspoon Cumin seeds
• 1 medium, finely chopped Onion
• 4 cloves, minced Garlic
• 1 inch, grated Ginger
• 2 medium, chopped Tomato
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Coriander powder
• 1 teaspoon Salt
• 2 tablespoons, chopped Fresh coriander leaves

Directions

Step 1

Wash the eggplants and cut them into small cubes. Set aside.

Step 2

Heat the coconut oil in a large, non-stick pan over medium heat.

Step 3

Once the oil is hot, add cumin seeds and let them splutter for a few seconds until aromatic.

Step 4

Add the finely chopped onion to the pan and sauté until they turn golden brown.

Step 5

Stir in the minced garlic and grated ginger, and sauté for 1-2 minutes until the raw smell disappears.

Step 6

Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes become soft and the oil starts to separate from the masala.

Step 7

Add the cubed eggplants to the pan, mix well, ensuring the spices coat the eggplant pieces evenly.

Step 8

Cover the pan with a lid and let it cook on medium-low heat for about 15-20 minutes. Stir occasionally to prevent sticking. Cook until the eggplant becomes tender.

Step 9

Once the eggplant is cooked through, remove the lid and stir the subji. Cook for another 2-3 minutes to let any excess moisture evaporate.

Step 10

Garnish with chopped coriander leaves before serving.

Step 11

Serve hot as a side dish or main course with cauliflower rice or a fresh salad to keep it Whole30 compliant.

Nutrition Facts

Serving size	(964.4g)

Amount per serving	% Daily Value*
Calories	601.9

Total Fat 30.8g	0%
Saturated Fat 23.5g	0%
Polyunsaturated Fat 1.1g
Cholesterol 0mg	0%
Sodium 5363.3mg	0%
Total Carbohydrate 78.8g	0%
Dietary Fiber 22.7g	0%
Total Sugars 46.7g
Protein 11.9g	0%

Vitamin D 0IU	0%
Calcium 185.1mg	0%
Iron 6.5mg	0%
Potassium 2134.3mg	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: 43.3%

Protein: 7.4%

Carbs: 49.2%