Eggplant Squash Masala Recipe

Name: Eggplant Squash Masala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small onion, chopped; 2 tablespoons olive oil; 1 teaspoon turmeric; 1 ½ teaspoons garam masala; 1 cup water; 1 ½ teaspoons vegetarian chicken-like flavoring; 1 large eggplant, peeled and diced; 2 cups cubed winter squash (pre-cooked); ½ teaspoon salt; 6 ounces coconut milk (light is best)

Servings: persons

1 small onion, chopped
2 tablespoons olive oil
1 teaspoon turmeric
1 ½ teaspoons garam masala
1 cup water
1 ½ teaspoons vegetarian chicken-like flavoring
1 large eggplant, peeled and diced
2 cups cubed winter squash (pre-cooked)
½ teaspoon salt
6 ounces coconut milk (light is best)

1
In a large skillet, saute the onion in the olive oil.
2
When the onion is just tender, add the turmeric and garam masala and cook for a minute.
3
Add water and vegetarian chicken flavoring, then diced eggplant.
4
Cover and cook until eggplant is tender.
5
Add winter squash and salt, and additional water if necessary.
6
Stir.
7
When heated through and liquid is reduced to about half a cup, add coconut milk and stir thoroughly.
8
Remove from heat and serve over brown rice.

111

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 small onion, chopped, 2 tablespoons olive oil, 1 teaspoon turmeric, 1 ½ teaspoons garam masala, and more.

Yes, Eggplant Squash Masala falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Squash Masala

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