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Recipe by olive magazine

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1. Fry the onion in a slug of oil until soft, then tip onto a plate. Add a little more oil to the pan and fry the aubergine slices in batches until they are browned on each side. Aubergine soaks up masses of oil so don't add too much - as it cooks it will release the oil again. Pile the aubergine slices onto a plate as you cook them.
2. Add another slug of oil to the pan and fry the spices for 30 seconds, add back the aubergine and onion, plus the cherry tomatoes, and cook everything together until the cherry tomatoes have burst. Season with salt and scatter with coriander leaves. Serve with naan breads and plain yoghurt or as a side dish with an Indian meal.

Per serving

157 kcalories, protein 2.7g, carbohydrate 9.1g, fat 12.5 g, saturated fat 1.6g, fibre 4g, salt 0.04 g

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Ingredients

• 1 onion , chopped
• oil
• 2 aubergines , sliced into discs
• 1 tsp turmeric
• ½ tsp ground cumin
• 1 tsp ground coriander
• 1 tsp nigella seeds
• 1 punnet cherry tomatoes
• a handful coriander , leaves
• naan bread and plain yogurt to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 20 minutes

Ingredients

• 1 onion , chopped
• oil
• 2 aubergines , sliced into discs
• 1 tsp turmeric
• ½ tsp ground cumin
• 1 tsp ground coriander
• 1 tsp nigella seeds
• 1 punnet cherry tomatoes
• a handful coriander , leaves
• naan bread and plain yogurt to serve

Per serving

157 kcalories, protein 2.7g, carbohydrate 9.1g, fat 12.5 g, saturated fat 1.6g, fibre 4g, salt 0.04 g

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