The BBC Good Food logo
Spicy baby aubergine stew with coriander & mint

Spicy baby aubergine stew with coriander & mint

A star rating of 4.3 out of 5.29 ratingsRate
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Healthy
  • Vegetarian
Nutrition: per serving
low inkcal148
low insalt0.31g


  • 2 tbsp olive oil
  • 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
  • 2 tsp cumin seeds , toasted and crushed
  • 16 baby aubergines , left whole with stalk intact
  • 2 x 400g cans chopped tomatoes
  • 2 tsp sugar
  • bunch mint leaves, roughly chopped
  • bunch coriander , roughly chopped
  • couscous and yogurt to serve


  • STEP 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.

  • STEP 2

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

  • STEP 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.

Recipe from Good Food magazine, May 2011

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.3 out of 5.29 ratings

Sponsored content