Spicy baby aubergine stew with coriander & mint

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• Treesiepops

  11 January 2013

  Treesiepops rated and commented on this recipe

  

  Really lovely - I used baby aubergines, but put some slits in them half way through cooking to speed it up a little bit (maybe my baby aubergines were a bit bigger than normal baby ones!?). Did away with the couscous and yoghurt, and served mine with some spinach and cooked quinoa stirred through.

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• Elaine

  26 January 2013

  Elaine rated and commented on this recipe

  

  Lovely depth of flavour

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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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