Indian Spiced Eggplant and Zucchini Shaak

This vegan recipe is known as ‘shaak,’ which is basically the same as ‘sabzi‘, which is essentially a dish made of vegetables cooked in Indian spices. Chopped fresh eggplant and zucchini are cooked and flavored with garlic, paprika, red chili powder, turmeric and dhana jeeru for an easy, delicious meal.

This recipe comes to us from Gita Kshatriya of Warrior in the Kitchen.

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Prep time: 5 minutes

Cook time: 15 minutes

Serves 4

Ingredients:

• 2 cups zucchini, cubed
• 2 cups eggplant, cubed
• 2 tbsp. avocado oil
• 2 tsp grated ginger
• 6 cloves garlic (more or less to adjust to your taste)
• ½ tsp. turmeric
• 2 tsp. paprika
• 1 tsp. red chili powder
• 1 tsp. salt (adjust per taste)
• 2 tsp. dhana jeeru (ground cilantro and ground cumin)

Directions:

1. Heat avocado oil in pan.

2. Add zucchini, eggplant, salt, turmeric, ginger.

3. Cook on low heat until zucchini and eggplant have softened.

4. Add paprika, red chili powder, dhana jeeru and garlic. Mix well.

5. Cook for another 2 minutes. Enjoy!

*Note: Add paprika, red chili powder and dhana jeeru after zucchini and eggplant have cooked to prevent spices from burning.

* Optional Microwave Method:  Combine all ingredients in a microwave-safe bowl and cook in the microwave for about 5 minutes (until zucchini and eggplant have softened).