Spicy baby aubergine stew with coriander & mint

Spicy baby aubergine stew with coriander & mint

  • 1
  • 2
  • 3
  • 4
  • 5
(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


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
31st May, 2011
very tasty - having lots of herbs made it very fragrant, too. It was filling, but could possibly have had some potato in it to give something a bit more substantial, too.
9th May, 2011
19th Apr, 2011
Looks delicious, but as with most veggie recipes, I wonder if such a small amount of protein for a main meal is enough. So the addition of chickpeas is a good idea @sw77!
19th Apr, 2011
made this from the mag a couple of weeks ago and it was delicious. they are so cheap at the moment too!
jburton's picture
19th Apr, 2011
This probably tastes really nice, it just doesn't look so nice visually.
19th Apr, 2011
How can this count as 5 of your 5-a-day?
sw77's picture
19th Apr, 2011
I used 2 regular aubergines cubed. Add a teaspoon of sugar to balance the tomatoes. Makes a lovely side dish for fish or chicken or add chickpeas for a more substantial vegetarian main.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?