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Spicy baby aubergine stew with coriander & mint

Spicy baby aubergine stew with coriander & mint

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A star rating of 4.2 out of 5.27 ratingsRate
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  • 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
HighlightNutrientUnit
low inkcal148
fat7g
saturates1g
carbs16g
sugars13g
fibre6g
protein5g
low insalt0.31g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, May 2011

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Overall rating

A star rating of 4.2 out of 5.27 ratings
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