Name: Spicy baby aubergine stew with coriander & mint
Cook time: 45 min
Total time: 55 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 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

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Spicy baby aubergine stew with coriander & mint

Spicy baby aubergine stew with coriander & mint

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 45 mins

A star rating of 4.2 out of 5.30 ratingsRate

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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

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Tangy couscous salad

A star rating of 4.7 out of 5.68 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal148

low
fat7g
saturates1g
carbs16g
sugars13g
fibre6g
protein5g
salt0.31g

low

Method

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

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A star rating of 4.2 out of 5.30 ratings

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