Spicy Baby Aubergine Stew With Coriander & Mint

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Spicy Baby Aubergine Stew With Coriander & Mint
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Makes: 4 servings adjust
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

Directions

Ingredients

  • 2 tablespoons Olive Oil
  • 2 Red Onions, sliced
  • 4 Garlic Cloves, smashed
  • 2 Red Chile Peppers, de-seeded & sliced
  • 2 tablespoons Whole Coriander Seeds, toasted & crushed
  • 2 tablespoons Cumin Seed, toasted & crushed
  • 16 Baby Aubergine, left whole, with stalk intact

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.

Ingredients

  • 800 grams Canned Diced Tomatoes
  • 2 tablespoons Sugar

Step 2

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

Ingredients

  • bunch Fresh Mint Leaf, roughly chopped
  • bunch Fresh Coriander, roughly chopped
  • Couscous
  • Yogurt

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.
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