Meatless Monday: Steamed Turmeric Eggplant

Meatless Monday: Steamed Turmeric Eggplant
I couldn't decide what dish to create with this beautiful eggplant.

Impulsively, I bought this beautiful eggplant from the farmer's market. I love the taste of eggplant, but rarely cook with it.

Eggplants belong to the nightshade family of vegetables, which also includes tomatoes, sweet peppers and potatoes. They grow much like tomatoes, hanging from the vines of a plant that grows several feet in height. While the different varieties do range slightly in taste and texture, one can generally describe the eggplant as having a pleasantly bitter taste, spongy texture and a plentiful dose of fiber.

I initially considered using it to create the popular Eggplant Parmesan, ratatouille or a baba ghanoug dip. Instead I decided to make a dish that incorporate turmeric and little oil.

I especially wanted to use turmeric in the dish as the spice is very healing, especially for those with autoimmune diseases due to its anti -inflammatory benefits. Turmeric is a plant. You probably know turmeric as the main spice in curry. It has a warm, bitter taste and is frequently used to flavor or color curry powders, mustards, butters, and cheeses. But the root of turmeric is also used widely to make medicine.

Ayurvedic and Chinese medicines utilize turmeric to clear infections and inflammations on the inside and outside of the body. But beyond the holistic health community, Western medical practitioners have only recently come on board in recognizing the benefits of turmeric.

Steamed Turmeric Eggplant
1 eggplant (sliced into round pieces, then halved)
1 teaspoon oil
Salt to taste
3 tablespoons turmeric
pinch red chili powder
4-5 pods garlic
A few drops of lemon juice
chopped parsley for garnish


- Marinate the eggplant pieces in salt and turmeric for about 20 minutes
- In a hot pan add the oil and then the garlic and eggplant
- Turn the flame on low and sprinkle some red chili powder
- Cover pan and let the eggplant cook in it's own steam for a good 30 minutes till you start noticing it getting soft
- Squeeze some fresh lemon juice on top, garnish with fresh parsley leaves and serve hot.

Tastes great as leftovers also.

Tastes great as leftovers also.

What is you favorite way to eat eggplant?

You might also want to check out this Apple Chip recipe.

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