We are always looking to try and share vegan recipes. I especially like sharing vegan and vegetarian recipes that stand out as simply awesome recipes and ones that we suggest you must try. This recipe is one of those must try recipes. It was taken from The Iron You website. When I made this I was surprised at how just the making of this dish, the smells and textures prepared me to enjoy fully what this recipe creates.
1 large eggplant, cubed
3 tablespoons coconut oil (or olive oil)
2 teaspoons cumin seeds
1 tablespoon mustard seeds
1-inch piece fresh ginger, peeled and grated
3 garlic cloves, minced
1 teaspoon red pepper flakes
1 medium onion, finely chopped
1 teaspoon fine grain sea salt
2 teaspoons garam masala
1 tablespoon tomato paste
1 (13.5 oz / 400 ml) can full fat coconut milk (I used BPA-free Natural Value)
Heat 2 tablespoons of coconut oil in a large skillet over medium-high heat.
When it’s sizzling hot, add eggplant cubes and saute’ for about 6 to 8 minutes, stirring every now and then. Once eggplant cubes have browned, transfer them to a plate. Set aside.
Return the skillet to the stove, add remaining tablespoon of coconut oil and heat over medium-high heat. Add cumin seeds and mustard seeds, cover with a lid and let them pop for about 30 seconds to 1 minute.
Lower the heat, and add garlic, ginger and red pepper flakes. Saute’ for 2 minutes, until fragrant.
Add onion and salt and saute’ for about 8 to 10 minutes, until translucent.
Add tomato paste, coconut milk and garam masala and bring to a boil. Add eggplant cubes and cook for 10 minutes, until sauce starts to thicken.
Serve sprinkled with chopped cilantro.
One serving yields 305 calories, 27 grams of fat, 14 grams of carbs and 5.5 grams of protein.