Spicy baby aubergine stew with coriander & mint
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
- Prep: 10 mins
Cook: 45 mins
- Serves 4
- Easy
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
Method
-
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.
-
Tip in tomatoes and sugar,
cover and gently cook for 40 mins,
until aubergines are tender.
-
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.
from 999999999999 http://ift.tt/1NFtehQ
