Cumin, paprika and cilantro provide bold flavour to this tasty dish.


Experiment with spices to give your vegetables an interesting kick. 
Makes 4 servings
Cooking time: n/a


  • 1 large purple eggplant (about 1 lb/500 g)
  • 2 Tbsp (30 mL) canola oil 30
  • 2 cloves garlic, minced
  • 1 tsp (5 mL) ground cumin
  • 1 tsp (5 mL) sweet paprika
  • 1/2 cup (125 mL) chopped fresh cilantro
  • 1 can (14.5 oz) chopped low sodium tomatoes or 1 pound ripe red tomatoes, peeled, seeded and chopped 


  1. Trim ends off eggplant, with a vegetable peeler or paring knife. Pare off alternating strips of skin so that the eggplant appears striped. Cut the eggplant into 1-inch cubes. Sprinkle with salt and toss well.
  2. In a 10-inch sauté pan, warm canola oil over medium-high heat. Add eggplant and sauté 1 minute. Add the garlic and sauté 30 seconds. Reduce heat to low and cover pan; sweat eggplant for 10 minutes until soft. Stir in cumin, paprika, and cilantro, and sauté until mixture smells fragrant, about 10 seconds. Stir in the tomatoes and bring to a boil.
  3. Turn heat to medium-low and sauté until mixture is thickened and some eggplant is smooth and some chunky, about 7 minutes. Turn off heat and let mixture sit for 5 to 10 minutes before serving to settle the flavours.


Choices: ½ carbohydrate; 1 fat

Yield: 4 servings 
Serving size: 1 cup 

Courtesy of

Nutritional Information

Per Serving
Calories 120
Total Fat 7 g
Saturated Fat 0.5 g
Cholesterol 0 mg
Sodium 230 mg
Carbohydrates 12 g
Fiber 5 g
Protein 2 g

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