Curry Spiced Japanese Eggplant and Squash

The beauty of simplicity!!! This very humble dish is by far my new obsession!!!!

This quick and flavor-packed dish is vegan and gluten-free with an added boost of protein from the yummy chickpeas.

This light and nourishing meal will satisfy even those who are far from being vegan. If you've never had a Japanese eggplant before, I highly recommend you pick some from the store next time you go. And the yellow squash goes so so well with the textures and flavors of the overall dish.

I can't wait for you to try it!!!


1). Cut the squashes and the eggplants into bite-size pieces.
2). Heat up oil in a big wide pot.
3). Add the onions and squashes and saute for 3-5 minutes.

4). Add the eggplant and continue sautéing until starting to get golden. Add the drained chickpeas, spices, and mix. Add the water, cover, bring to a boil, and cook for 5-7  minutes until the water reduces down.

5). Sprinkle fresh cilantro. Serve on a bed of warm rice, add more cilantro on top, add a few peanuts and jalapeno slices.



Love eggplant as much as I do?

Then you have to try this Israeli-style Herbed Eggplant, or how about a rich Moroccan cooked eggplant salad for Shabbat? And if you are a vinegar lover, this one is a must: eggplant in vinegar dressing.

Watch it on YouTube












More Favorite Oat Recipes?

If you love this quick and easy eggplant and squash veggie bowl, try one of these easy recipes as well:

Did you make the recipe?
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