I am so excited to share one of my favorite recipes with you today: Spicy Pakistani Eggplant. Its one of my comfort food recipes, all vegan, gluten, dairy, egg and corn and soy free.
The texture of the eggplant is so satisfying and filling and the tastes are those that come alive in my mouth and evoke memories of playing in my grandmother’s house in Pakistan as a young girl.
I hope you enjoy this ‘healthy’ version of spicy eggplants that I have modified to suit a healing lifestyle.
Spicy Pakistani Eggplant
- 3-4 medium sized eggplants
- 1-2 tbsp coconut oil
- 10-12 cloves garlic
- 3 tsp mustard seeds
- 3-4 tsp cumin powder
- ½ cup chopped green onions (separate the white and green parts)
- 1-2 tsp chopped jalapeños (adjust to your spice level and taste)
- 2 tsp turmeric powder
- 12 curry leaves
- Using a fork, puncture the eggplants all over and put a little olive oil in the puncture area.
- Put the whole eggplant in the oven to roast on 350 F, until soft, for about 45 minutes.
- Once done and soft on the inside, set the eggplants out to cool.
- Once you can touch them, peel back the skin, it may be soft enough to do with just your hands and not a tool.
- After peeling, take a fork and mash them.
- Then in a skillet, put in your coconut oil, and the mustard seeds and let them roast for about 2-3 minutes. Then add in the garlic, cumin, jalapeños, and use the white part of the green onions and let them sauté for a few minutes.
- Then add the eggplant and the green part of the green onions. Then add a little more cumin and turmeric powder.
- Once mixed, add in the curry leaves and voila, your spicy eggplant is ready!
7 thoughts on “Spicy Pakistani Eggplant”
Love the variety of recipes. I would love it and I am sure many would agree that it would be great to have a hard cover recipe book mm approved . This could help with people who need help who can’t afford it. Something to think about. Thanks for being so giving and available 😘debbie
Debbie, Thank you for your kind words! A hard copy book is definitely on the way and something that we are working on behind the scenes.
How well will this recipe work if one eliminates the fat/oil?
Marc! Great question. I have made this recipe multiple times with no oil! You just saute in broth or water.
This sounds great and it gives me a good way to eat eggplant. Thanks for sharing the recipe.
Can’t wait to make this Muneeza! Thank you for sharing!
Sound spicy and comforting! Yummy. Thanks for sharing.