Spicy baby aubergine stew with coriander & mint

Spicy baby aubergine stew with coriander & mint

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(23 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
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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 chillies, 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.

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Comments, questions and tips

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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.
gelid_girl
12th May, 2012
4.05
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.
levislevis
8th Apr, 2012
5.05
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
adamj1984
9th Jan, 2012
4.05
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
jweg1210
30th Oct, 2011
4.05
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.
etainesiew
1st Sep, 2011
5.05
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.
sashahoare
11th Aug, 2011
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.
cscollins
3rd Aug, 2011
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.
imol-e
27th Jun, 2011
5.05
Thought this was a great recipe, we had it with couscous as suggested and found it tasty and filling. Will do it again.
hlovesfood
18th Jun, 2011
4.05
Really tasty - enjoyed with warm pitta and tsatziki served in a big tagine! x

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