Whole30 Eggplant Subji

Experience a satisfying fusion of flavor and health with this Whole30 Eggplant Subji, a vibrant Indian-inspired dish that’s perfect for clean eating and packed with wholesome goodness. This recipe features tender, spiced eggplant cooked in a rich blend of fresh tomatoes, warming spices like cumin, turmeric, and garam masala, and aromatic garlic and ginger. Coconut oil adds a subtle richness, making it both dairy-free and Whole30 compliant. Ready in under an hour, this quick and nutritious one-skillet meal is ideal as a standalone vegan main or a flavorful side dish. Garnished with fresh cilantro for a burst of color and freshness, this eggplant subji is a must-try for anyone seeking bold flavors with minimal prep.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 medium eggplant
• 2 tablespoons coconut oil
• 1 large yellow onion
• 2 medium tomato
• 1 inch piece ginger
• 3 pieces garlic cloves
• 1 teaspoon cumin seeds
• 0.5 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 0.5 teaspoon garam masala
• 0.25 teaspoon red chili powder
• 0.25 cup cilantro leaves
• 0.75 teaspoon salt

Directions

Step 1

Rinse and chop the eggplants into 1-inch cubes. Set aside.

Step 2

Dice the onion and tomatoes. Peel and finely grate the ginger. Mince the garlic cloves.

Step 3

Heat coconut oil in a large skillet over medium heat.

Step 4

Add cumin seeds to the oil and sauté for 30 seconds until fragrant.

Step 5

Add the diced onion to the skillet and cook until translucent, about 4-5 minutes.

Step 6

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

Step 7

Add the chopped tomatoes, turmeric powder, coriander powder, garam masala, and red chili powder.

Step 8

Cook the mixture until the tomatoes soften and start to break down, about 5 minutes.

Step 9

Add the chopped eggplant to the skillet along with salt. Stir well to combine the eggplant with the spice mixture.

Step 10

Cover and cook the eggplant on medium heat for 15-20 minutes, stirring occasionally, until the eggplant becomes tender.

Step 11

Uncover and cook for an additional 5 minutes to allow any excess moisture to evaporate.

Step 12

Garnish with cilantro leaves before serving.

Step 13

Serve hot as a main or side dish.

Nutrition Facts

Serving size	(1436.4g)

Amount per serving	% Daily Value*
Calories	721.6

Total Fat 31.8g	0%
Saturated Fat 23.7g	0%
Polyunsaturated Fat 1.4g
Cholesterol 0mg	0%
Sodium 5329.8mg	0%
Total Carbohydrate 106.2g	0%
Dietary Fiber 38.4g	0%
Total Sugars 62.1g
Protein 17.0g	0%

Vitamin D 0IU	0%
Calcium 263.3mg	0%
Iron 9.0mg	0%
Potassium 3433.3mg	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: 36.7%

Protein: 8.7%

Carbs: 54.5%