Posted by Savneet Singh on Nov.26, 2009

ⓒ Savneet Singh

Thanksgiving dinner is traditionally stuffed and glazed turkey. But let this thanksgiving be more meaningful, giving a chance to thank the turkey  by choosing vegan main course dishes rather than relegating vegan fare the side dishes. Appropriately planned vegan diets are nutritionally adequate, and provide healthful benefits like prevention and treatment of chronic diseases.

After all, Thanksgiving is all about connecting with family and relatives and expressing your love and gratitude. It is not only about having the traditional food at the dinner table. Let us pledge to save thousands of turkeys from being slaughtered each year by becoming vegan. There are many vegan dishes those can be replaced with turkey and other non-vegan dishes. You only have be little creative, like this alternative eggplant recipe.

Eggplant is known by many names across the world. It is called as Aubergine in the Mediterranean area, egg fruit in Australia, brinjal in India and garden egg in Africa. It’s used in the cuisines of many countries around the world. Eggplant can be used to prepare hot or cold dishes, fried, marinated, stuffed, baked, roasted or grilled.

Eggplant with Turmeric and Peas

• 1 medium eggplant, peeled and chopped into small pieces
• 2 tablespoons vegetable oil
• 1/2 teaspoon cumin seeds
• 1 medium onion, sliced
• 1 teaspoon fresh ginger, chopped
• 1 large tomato, peeled, seeded and diced (you can use tomato puree as well)
• 1 clove garlic, minced
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon salt, or to taste
• ground black pepper to taste
• 1/4 cup chopped fresh cilantro
• 1/2 cup peas, frozen

Heat the oil in a skillet over medium-high heat. Add the cumin seeds and garlic. Let cumin seeds crackle for a few seconds and turn golden brown. Be careful not to burn them. Add the onion and ginger. Saute until the onion turns light brown. Add turmeric, ground cumin, ground coriander, salt and black pepper. Add in the tomato and peas, and stir for a few minutes. Now, add the small pieces of eggplant and cover with a lid. Cook for 20 to 30 minutes over medium heat. Taste, and adjust seasonings if desired. When eggplant becomes soft, mash it using steel serving spoon untill well mashed. Garnish with fresh cilantro, and serve.

You can serve it with crispy hamburger buns and butter (or olive oil for vegan dipping)

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Posted under Food, Nutrition & Recipes, Healthy Recipes, Main Dishes.