Spicy baby aubergine stew with coriander & mint
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp olive oil
- 2 red onionssliced
- 4 garlic clovessmashed
- 2 red chilliesdeseeded and sliced, or 2-3 dried red chillies left whole
- 2 tsp coriander seedstoasted and crushed
- 2 tsp cumin seedstoasted and crushed
- 16 baby auberginesleft whole with stalk intact
- 2 x 400g cans chopped tomatoes
- 2 tsp sugar
- bunch mintleaves, roughly chopped
- bunch corianderroughly chopped
- couscousand yogurt to serve
Nutrition: per serving
- kcal148low
- fat7g
- saturates1g
- carbs16g
- sugars13g
- fibre6g
- protein5g
- salt0.31glow
Method
step 1
Heat oil in a heavy-based saucepan, add the onions and garlic and cook until they begin to colour. Add the chillies, coriander and cumin seeds. When the seeds give off a nutty aroma, toss in the whole aubergines, coating them in the onion and spices.
step 2
Tip in tomatoes and sugar, cover and gently cook for 40 mins, until aubergines are tender.
step 3
Season sauce and toss in half the mint and coriander. Cover and simmer for 2 mins. Sprinkle over remaining herbs and serve with couscous and yogurt.
