Spicy baby aubergine stew with coriander & mint

Spicy baby aubergine stew with coriander & mint

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(25 ratings)

Prep: 10 mins Cook: 45 mins


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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  • 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 seed

    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



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

  • 2 x 400g cans chopped tomatoes



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

  • 2 tsp sugar



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

  • bunch mint leaves, roughly chopped



    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



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


  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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11th Jul, 2017
Good recipe. I added cinnamon and couscous spices and skipped all but a pinch of sugar.
6th Oct, 2015
Delicious! We have it with tzatziki and toasted pitta breads. It's a winner.
20th Aug, 2015
Love love love this recipe! So simple and so tasty!
9th Jan, 2014
Delicious low cal, worked brilliantly in slow cooker
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.
26th Jan, 2013
Lovely depth of flavour
11th Jan, 2013
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.
13th Nov, 2012
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!
18th Oct, 2012
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.
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.


14th Jul, 2018
Can this be frozen?
goodfoodteam's picture
23rd Jul, 2018
Thanks for your question. Yes you can freeze the stew. Add the herb garnish, couscous and yogurt after reheating.
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