Mediterranean Diet Eggplant Subji

Dive into the vibrant flavors of the "Mediterranean Diet Eggplant Subji," a fusion-inspired dish that combines the earthy essence of Indian spices with the wholesome simplicity of Mediterranean cooking. Tender cubes of eggplant are sautéed to golden perfection and simmered with aromatic cumin, coriander, and turmeric, balanced by the sweetness of tomatoes and red bell peppers. A fresh garnish of parsley and a bright squeeze of lemon juice elevate this veggie-packed masterpiece. Perfect as a standalone entrée or a side dish, it's a healthy, satisfying option for those who love bold flavors and nutrient-rich meals. Serve it with crusty whole-grain bread or fluffy quinoa for a complete, Mediterranean-inspired delight!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 medium-sized eggplant
• 3 tablespoons olive oil
• 1 large, finely chopped onion
• 4 cloves, minced garlic
• 2 medium-sized, chopped tomato
• 1 medium-sized, chopped red bell pepper
• 1 teaspoon cumin seeds
• 2 teaspoons ground coriander
• 0.5 teaspoon ground turmeric
• 1 teaspoon paprika
• 1 teaspoon, or to taste salt
• 2 tablespoons, chopped fresh parsley
• 1 tablespoon fresh lemon juice

Directions

Step 1

Begin by washing the eggplants and cutting them into 1-inch cubes.

Step 2

Place the eggplant cubes in a colander, sprinkle with a little salt, and let them sit for about 10 minutes to draw out excess moisture. Rinse and pat them dry.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the cubed eggplant and sauté until golden and tender, about 8-10 minutes. Remove from the skillet and set aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of olive oil. Add cumin seeds and let them sizzle for a few seconds.

Step 5

Add the chopped onion and sauté until translucent, about 5 minutes.

Step 6

Stir in the minced garlic, cooking for another minute until fragrant.

Step 7

Add the chopped tomatoes and red bell pepper. Cook, stirring occasionally, until the tomatoes break down and the mixture becomes saucy, about 5 minutes.

Step 8

Stir in the ground coriander, turmeric, and paprika. Mix well.

Step 9

Return the sautéed eggplant to the skillet, combining with the tomato mixture. Season with salt.

Step 10

Reduce the heat to low, cover the skillet, and let it simmer for about 10 minutes, allowing the flavors to meld together.

Step 11

Garnish the eggplant subji with freshly chopped parsley and a squeeze of fresh lemon juice before serving.

Step 12

Serve warm as a main dish or a side, alongside whole-grain bread or quinoa.

Nutrition Facts

Serving size	1574.3 grams (1574.3g)

Amount per serving	% Daily Value*
Calories	907

Total Fat 46.90g	60%
Saturated Fat 7.30g	37%
Polyunsaturated Fat 4.90g
Cholesterol 0mg	0%
Sodium 5899mg	256%
Total Carbohydrate 118.20g	43%
Dietary Fiber 40.50g	145%
Total Sugars 69.50g
Protein 18.60g	37%

Vitamin D 0IU	0%
Calcium 270mg	21%
Iron 10mg	53%
Potassium 3555mg	76%

*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: 43.5%

Protein: 7.7%

Carbs: 48.8%