Make meatless Mondays interesting with my fuss-free brinjal sabzi that is baked in the oven! Making curries and stir-fries can often be tedious and hot so this recipe is sure to impress you with its easy technique and delicious outcome. Brinjal/eggplant not only enhances the flavor & texture of your dish but it is also rich in many nutrients and high in antioxidants. This veggie has properties that may reduce your chance of heart disease & diabetes. This in combination with ginger and garlic in the recipe helps promote a healthy immune system due to its anti-inflammatory properties. I always add a handful of cilantro to all my dishes due to its numerous health benefits. Cilantro helps promote brain and gut health. It helps manage and reduce anxiety and improves mood. Add this wholesome recipe to your weekly meal prep routine and thank me later! 😀
- 3-4 cups of sliced brinjal/eggplant
- 1 medium onion, thinly sliced
- 2 medium sized tomatoes, chopped
- 1 ½ tablespoons minced ginger
- 1 ½ tablespoons minced garlic
- 1 teaspoon ground turmeric
- 1 ½ teaspoons ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon red chilli powder
- ½ teaspoon ground black pepper
- 1 teaspoon salt
- 4 tablespoons of vegetable oil or olive oil
- A handful of chopped cilantro for garnish
- Preheat the oven to 400 degrees F (200 degrees C).
- In an oven-proof baking dish or casserole, add 3 cups of sliced brinjal, 1 thinly sliced onion, 2 finely chopped tomatoes, 1 ½ tbsp each minced ginger and garlic, 1 tsp turmeric, 1 ½ tsp ground coriander, 1 teaspoon ground cumin, ½ teaspoon red chilli powder, ½ teaspoon ground black pepper, 1 teaspoon salt and 3-4 tablespoons of olive oil or vegetable oil. Toss well to combine.
- Bake uncovered in a preheated oven for 40-50 minutes (stirring it mid way) or until the eggplant is tender and the onions and tomatoes develop a gravy consistency.
- Garnish with fresh cilantro and serve as a side with roti/naan/rice or whatever you like!!