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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

Latest comments and suggestions

• Ruth Halfon

  08 August 2008

  Ruth Halfon commented on this recipe

  Haven't tried this yet, but I never fry aubergines as they take up too much oil. Instead, I spray or brush with olive oil, sprinkle with a little salt and bake in the oven till starting to brown. Much nicer and much lighter! I do this with all my aubergine recipes.

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• kcikingkatie

  08 August 2008

  kcikingkatie commented on this recipe

  ooo - i like the aubergine tip! Anything aubergine-related i cook always finishes off a bottle of olive oil :S

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• goodgrub

  08 August 2008

  goodgrub commented on this recipe

  what are nigella seeds, and what could i use as an alternative?

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• Geri

  08 August 2008

  Geri commented on this recipe

  They are described as 'black cumin' in Wikopedia and are said to taste a bit like oregano and have a bitterness about them. You could use a mix of cumin and mustard seed, I would imagine if you can't find them in your local Indian deli.

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• Claire Oliphant

  14 August 2008

  Claire Oliphant rated and commented on this recipe

  

  Great healthy meal but needed to up the quantities

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• Mazza

  16 August 2008

  Mazza commented on this recipe

  Going back to aubergines - I tend to brush mine with olive oil then grill for a few minutes on each side until browned

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• Bobby's Banquet

  21 August 2008

  Bobby's Banquet rated and commented on this recipe

  

  Great dish, easy on the sauce so the yoghurt (or creme fraise) is needed for the naan. I had a bit of basmati rice with mine too. My one tip would be to get the tomatoes in with the aubergines whilst they are cooking as mine took a while to burst and by then the aubergine was pretty frazzled!

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• Rog

  04 September 2008

  Rog rated and commented on this recipe

  

  I thought this was a reasonable dish, but not an outstanding one. If I cook it again, I'll increase the amount of spices that I include. For the Nigella seeds, I used Kalonji Black Onion Seeds (Bart Spices - from any supermarket) which come from a plant called Nigella sativa.

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• Philippa

  23 September 2008

  Philippa rated and commented on this recipe

  

  I did the aubergines in the oven as suggested and it was good. I also agree about popping the tomatoes in a bit earlier so they have time to burst. To stop the aubergines burning I stuck in some veg stock in which made it a bit more moist (but maybe a bit more mushy?) I served this as one part of a big vegitarian meal (flat bread, dhal, salad, asian potatoes) which was lovely, I don't know how interesting it would have been on it's own. I'd think about putting a squeeze of lime over it next time but I do like sour food!

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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

Preperation 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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