Spicy baby aubergine stew with coriander & mint

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• sw77

  19 April 2011

  sw77 rated and commented on this recipe

  

  I used 2 regular aubergines cubed. Add a teaspoon of sugar to balance the tomatoes. Makes a lovely side dish for fish or chicken or add chickpeas for a more substantial vegetarian main.

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• Alice

  19 April 2011

  Alice commented on this recipe

  How can this count as 5 of your 5-a-day?

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• JOOLES

  19 April 2011

  JOOLES commented on this recipe

  This probably tastes really nice, it just doesn't look so nice visually.

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• scrummy

  19 April 2011

  scrummy commented on this recipe

  made this from the mag a couple of weeks ago and it was delicious. they are so cheap at the moment too!

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• Holly

  19 April 2011

  Holly commented on this recipe

  Looks delicious, but as with most veggie recipes, I wonder if such a small amount of protein for a main meal is enough. So the addition of chickpeas is a good idea @sw77!

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• Karen

  09 May 2011

  Karen rated and commented on this recipe

  

  Delicious!

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• danicquinn

  31 May 2011

  danicquinn rated and commented on this recipe

  

  very tasty - having lots of herbs made it very fragrant, too. It was filling, but could possibly have had some potato in it to give something a bit more substantial, too.

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• hlovesfood

  18 June 2011

  hlovesfood rated and commented on this recipe

  

  Really tasty - enjoyed with warm pitta and tsatziki served in a big tagine! x

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• imoL-E

  27 June 2011

  imoL-E rated and commented on this recipe

  

  Thought this was a great recipe, we had it with couscous as suggested and found it tasty and filling. Will do it again.

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• CSCollins

  03 August 2011

  CSCollins commented on this recipe

  We all really enjoyed this dish with some griddled salmon. Couldn't get baby aubergines so cubed 2 regular ones instead. Used one big red chilli and it gave quite a kick. This is a perfect filling side dish instead of potatoes, rice, pasta etc if you need to cut out the bad carbs. Definitely one to repeat again and again.

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• 09florence09

  11 August 2011

  09florence09 commented on this recipe

  Very tasty, I also used regular aubergines and added some chickpeas. I used two teaspoons of sugar as directed but I think that makes it a bit too sweet.

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• Etaine

  01 September 2011

  Etaine rated and commented on this recipe

  

  Just made this for dinner and it's very tasty. I replaced the red chilies with 1 tablespoon of chili flakes instead. It's spicy enough for me. A good pairing with buttery couscous. I will definitely make this again.

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• Four Candles

  30 October 2011

  Four Candles rated and commented on this recipe

  

  Really liked this, but my chilli had no heat to it. Next time will use dried chilli flakes which are more reliable. If you are on a purely veggie diet then maybe as Holly says, good idea to add some protein but if like me you eat meat/fish most days its got to be healthy to have a day off! Like the majority of people used cubed normal aubergines - was cooked in 20 minutes rather than 40.

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• Adam

  09 January 2012

  Adam rated and commented on this recipe

  

  It's a tasty enough dish, but doesn't really stand on its own for a veggie meal. I would do again, perhaps with some chicken tikka kebabs

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• le

  08 April 2012

  le rated and commented on this recipe

  

  made with two medium size aubergines, it was okay....tasted more like pasta sauce. soo the next day i used the leftover as sauce added to linguine and it was lovely, had more depth than sauces you buy. will definately make again as pasta sauce, and will try again with small aubergines and half the tomato as part of a main

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• Charlotte

  12 May 2012

  Charlotte rated and commented on this recipe

  

  Nyom! What a fab dish. I served this with toasted almond couscous and Nigella's Georgian green beans. It would also be great if you had one or two vegetarians at a dinner party. You could make herb crusted roast lamb for the meat eaters, aubergines for the veggies, and cous cous and green beans for all. Will definitely be having again.

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• Lou

  18 May 2012

  Lou rated and commented on this recipe

  

  One of my new favourite dinners! Very tasty and low in calories, so perfect. I have made this several times, and it freezes well too. It's great on it's own, but I am going to cook it for friends next week, adding diced chicken pieces to bulk it out a little.

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http://www.bbcgoodfood.com/recipes/1263669/

http://www.bbcgoodfood.com/recipes/1263669/

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Ingredients

• 2 tbsp olive oil
• 2 red onions , sliced
• 4 garlic cloves , smashed
• 2 red chillies , deseeded and sliced, or 2-3 dried red chillies left whole
• 2 tsp coriander seeds , toasted and crushed
• 2 tsp cumin seeds , toasted and crushed
• 16 baby aubergines , left whole with stalk intact
• 2 x 400g cans chopped tomatoes
• 2 tsp sugar
• bunch mint leaves, roughly chopped
• bunch coriander , roughly chopped
• couscous and yogurt to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 45 mins

Vegetarian, Low-fat, Super healthy, Heart healthy

Ingredients

• 2 tbsp olive oil
• 2 red onions , sliced
• 4 garlic cloves , smashed
• 2 red chillies , deseeded and sliced, or 2-3 dried red chillies left whole
• 2 tsp coriander seeds , toasted and crushed
• 2 tsp cumin seeds , toasted and crushed
• 16 baby aubergines , left whole with stalk intact
• 2 x 400g cans chopped tomatoes
• 2 tsp sugar
• bunch mint leaves, roughly chopped
• bunch coriander , roughly chopped
• couscous and yogurt to serve

PER SERVING

148 kcalories, protein 5g, carbohydrate 16g, fat 7 g, saturated fat 1g, fibre 6g, sugar 13g, salt 0.31 g

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