Ingredients
- 3 small-to-medium eggplants
- 1 clove garlic, minced
- 1/2 Tablespoon chili powder
- 1 tablespoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon red pepper flakes
- 1 teaspoon cumin
- 2 tablespoons coconut oil
- 1 cup fire roasted diced tomatoes (canned)
- 1/2 cup sweet potato puree (canned or homemade)
- 1 teaspoon garam masala
- 1/2 Tablespoon lemon juice
Make it step by step
- Slice the eggplant into 1/2" thick rounds and then chop each round into quarters (you should be left with triangular-shaped pieces of eggplant).
- In a small bowl, mix the garlic, chili powder, coriander, turmeric, cumin and red pepper flakes with two tablespoons of water to make a paste.
- Heat 2 tablespoons of coconut oil in a large pan over medium heat. Add the eggplant and fry for 5-7 minutes, or until tender.
- Add in the spice paste to the eggplant and cook for another few minutes, stirring often.
- Stir in the tomatoes and sweet potato puree. Cook for another few minutes, stirring often to ensure that everything is well-mixed.
- Remove pan from the heat and stir in the garam masala and lemon juice.
- Serve immediately over a bed of rice (or cauliflower "rice" if going Paleo).
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Erin Lagreca, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.