Spicy baby aubergine stew with coriander & mint

Spicy baby aubergine stew with coriander & mint

  • 1
  • 2
  • 3
  • 4
  • 5
(22 ratings)

Prep: 10 mins Cook: 45 mins

Easy

Serves 4
Superhealthy and high in fibre too, this miraculous Middle Eastern one-pot is under 150 calories per serve and counts as 5 of your 5-a-day

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal148
  • fat7g
  • saturates1g
  • carbs16g
  • sugars13g
  • fibre6g
  • protein5g
  • salt0.31g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 red onions, sliced
  • 4 garlic cloves, smashed
  • 2 red chilli, deseeded and sliced, or 2-3 dried red chillies left whole
  • 2 tsp coriander seeds, toasted and crushed
    Coriander seeds

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • 2 tsp cumin seeds, toasted and crushed
  • 16 baby aubergines, left whole with stalk intact
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 2 x 400g cans chopped tomatoes
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 tsp sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • bunch mint leaves, roughly chopped
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • bunch coriander, roughly chopped
  • couscous and yogurt to serve
    Couscous

    Couscous

    koos-koos

    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

Method

  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.

  2. Tip in tomatoes and sugar, cover and gently cook for 40 mins, until aubergines are tender.

  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
LindytheCook
6th Oct, 2015
5.05
Delicious! We have it with tzatziki and toasted pitta breads. It's a winner.
MSchiebroek
20th Aug, 2015
5.05
Love love love this recipe! So simple and so tasty!
DrFussi
9th Jan, 2014
Delicious low cal, worked brilliantly in slow cooker
lucindamorrell
28th Jul, 2013
Just made this and had it with rice (with apricots, cinnamon and a lil knob of butter) and the whole thing was yummy! Unfort the aubergines I used didn't hold their colour but it was a full flavour dish and really simple to make.
elaines
26th Jan, 2013
5.05
Lovely depth of flavour
treesiepops
11th Jan, 2013
4.05
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.
londonalicat
13th Nov, 2012
4.05
I used an olive oil spray to fry the veggies in, and added 1tsp of argan oil (a Morrocan oil with a nutty flavour) towards the end for flavour. I also replaced the sugar with two diced prunes - they cooked down into the sauce and made it thicker and richer as well as sweeter. And I added 1tsp each of ground cinnamon and Ras el Hanout to the coriander and cumin for depth, a bit of diced ginger to replace some of the chilli (I'm a bit of a wimp), a couple of drops of lemon juice at the end for zing, and a drained can of chickpeas for heft. It's gorgeous!
princessjennywren
18th Oct, 2012
4.05
Very nice dish, you could taste all the flavours in a nice balance - very tasty to say it's low calorie. Use normal aubergene as couldn't find baby ones. Would definitely make again.
caliandris
24th Aug, 2012
There seems to be dispute over the number of calories in a baby aubergine. Some sources say 20 and some say 55 per baby aubergine. Even if you calculate using the lower figure, I still make this 213 calories per serving: 240 cals 2 tabs olive oil 132 cals two red onions 16 cals four garlic cloves 36 cals two red chillies 10 cals two tsp coriander seeds 16 cals two tsp cumin seeds 320 cals if 20 each baby aubergine 54 cals in two tins chopped tomatoes 30 cals in two teaspoons of sugar 1 cal in mint and coriander That equals 855 calories in total. If the aubergine is more than 20 calories per piece, it would be more, of course. If you add yoghurt and couscous, that would add even more calories. For someone on a strict diet, even the extra 50 calories (50 more than you state) is a big deal.
lou_lou_82
18th May, 2012
5.05
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.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.