Spicy Sautéed Eggplant with Bell Peppers
Indulge in this vibrant Spicy Sautéed Eggplant with Bell Peppers, a delightful medley of flavors and textures. This vegetarian dish brings together tender eggplant, crisp bell peppers, and aromatic spices, creating a dish that's not only full of color but also packed with nutrients. Perfect as a side dish or a light main course, it's an excellent choice for anyone looking to spice up their vegetable intake. Enjoy the heat of chili oil and the warmth of cumin and turmeric in every bite, making it a great addition to your plant-based repertoire.
3
Servings
100
Calories
10
Ingredients
Ingredients
Eggplant
1 medium (Cubed)
Green Bell Pepper
1 medium (Chopped)
White Onion
1/2 medium (Chopped)
Fresh Parsley
1/4 cup (Chopped)
Olive Oil
1 tablespoon (For sautéing)
Chili Oil
2 teaspoons (For sautéing)
Cumin
3/4 teaspoon (Ground)
Coriander
1/2 teaspoon (Ground)
Turmeric
1/2 teaspoon (Ground)
Ginger
1/4 teaspoon (Ground)
Instructions
1
In a large skillet, heat the olive oil and chili oil over medium-high heat until shimmering.
2
Add cumin, coriander, turmeric, and ginger to the hot oil, stirring for about 30 seconds until fragrant.
3
Introduce the chopped onion to the skillet, sautéing until it becomes translucent, about 3-4 minutes.
4
Add the cubed eggplant and chopped bell pepper, stirring to combine and ensuring the vegetables are well-coated with the oil and spices.
5
Cover the skillet and let the mixture cook for about 8-10 minutes, stirring occasionally, until the eggplant is tender and the bell pepper is crisp-tender.
6
Remove from heat, stir in the chopped fresh parsley, and season with salt and pepper to taste. Serve warm!
Nutrition Information
5g
Fat
11.67g
Carbs
1.33g
Protein
3.33g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Sautéd Eggplant with Bell Peppers?
It is a vibrant vegetarian dish featuring tender eggplant, crisp bell peppers, and aromatic spices like cumin and turmeric.
Is this recipe vegetarian?
Yes, this recipe is explicitly tagged as vegetarian.
Is this recipe vegan?
Yes, all the ingredients are plant-based, making it suitable for a vegan diet.
How many servings does this recipe provide?
This recipe makes 3 servings.
What is the calorie count per serving?
Each serving contains approximately 100 calories.
What type of eggplant is required?
The recipe calls for one medium eggplant, cubed.
What color bell pepper is used?
The recipe specifically uses one medium green bell pepper, chopped.
What kind of onion should I use?
The recipe recommends using 1/2 of a medium white onion, chopped.
What ground spices are in this dish?
The spice blend consists of ground cumin, coriander, turmeric, and ginger.
How long should I sauté the onion?
You should sauté the onion for 3 to 4 minutes until it becomes translucent.
What oils are used for cooking?
The recipe uses 1 tablespoon of olive oil and 2 teaspoons of chili oil.
How much cumin is needed?
The recipe requires 3/4 teaspoon of ground cumin.
How much coriander is required?
The recipe uses 1/2 teaspoon of ground coriander.
How much turmeric is in the recipe?
You will need 1/2 teaspoon of ground turmeric.
Is fresh ginger used in this recipe?
No, the recipe calls for 1/4 teaspoon of ground ginger.
How long does the eggplant and pepper mixture cook?
The mixture should cook covered for about 8 to 10 minutes.
What texture should the vegetables have?
The eggplant should be tender, and the bell pepper should be crisp-tender.
What garnish is used at the end?
The dish is finished with 1/4 cup of chopped fresh parsley.
Is this recipe considered spicy?
Yes, the use of chili oil and aromatic spices gives the dish a spicy kick.
How much fat is in one serving?
There is 5g of fat per serving.
What is the carbohydrate content per serving?
Each serving contains 11.67g of carbohydrates.
How much protein does this dish have?
The recipe provides 1.33g of protein per serving.
How much fiber is in each serving?
There are 3.33g of fiber per serving.
Can I serve this as a main course?
Yes, it works well as either a side dish or a light main course.
Is this a quick recipe to make?
Yes, it is tagged as a quick and easy recipe.
When do I add the spices?
Add the spices to the hot oil and stir for about 30 seconds before adding the onion.
Should the skillet be covered while cooking the eggplant?
Yes, you should cover the skillet to help the eggplant become tender.
When should I season with salt and pepper?
Season with salt and pepper to taste after removing the skillet from the heat.
Is this recipe plant-based?
Yes, it is suitable for those following a plant-based diet.
Should this dish be served hot or cold?
The recipe recommends serving the dish warm.