I just learned how to turn boring vegetables into a dish that I dream about just by using the power of masala.

My friend Nagina runs a great site called Masala Body that focuses on recipes and tips for busy women who want to lose weight and gain confidence using a simple approach. Many of her recipes are based on family classics from her mom’s Indian kitchen, but with a healthier spin.

If you haven’t cooked with garam masala before, we’ll ease you in with today’s video, so pick up a jar from the spice section the next time you are grocery shopping. It’s a mix of spices all in one jar, so with the flick of a wrist, you’ll be adding tons of flavor to chicken, cauliflower, brussels sprouts, or green beans…(the list is endless).

Masala Eggplant Recipe

from Nagina of MasalaBody.com

• olive oil for pan
• 1 tablespoon cumin seeds
  
• 1 large onion, chopped into 1” pieces
  
• 1-2 serranos or jalapenos, chopped (more or less depending on desired amount of heat)
  
• 1 tablespoon ginger, chopped
  
• 2 bell peppers, chopped into 1” pieces
  
• 1 cup shredded carrot or 1-2 large carrots, sliced into ½” rounds
  
• 1 teaspoon salt
  
• ¾ teaspoon coriander powder
  
• ¾ teaspoon turmeric powder
  
• 1 large eggplant, chopped into 1” cubes
  
• 1 teaspoon garam masala
  
• ¼ cup cilantro, chopped

Heat olive oil in a large skillet on medium high heat. Add cumin seeds and roast until golden brown, about 15-20 seconds.

Add onions, serranos or jalapenos and ginger and sauté until onions are a light brown, about 5-7 min. Add bell peppers and carrots and sauté for a few minutes until slightly softened.

Add remaining spices, except garam masala, and mix until well blended. Add eggplant, mixing so all the spices evenly cover it. Cook uncovered until eggplant softens, about 10-15 min, stirring every few minutes. Cooking it uncovered will prevent it from becoming too mushy.

Add garam masala and garnish with cilantro. Serve hot.