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RECIPE: Spicy baby aubergine stew with coriander and mint

This one pot meal inspired by the Middle East is extremely healthy, delicious and easy to cook. Even better, it’s under 150 calories each serving and completes your five-a-day in one sitting.

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by Ellie Hooper |
Published on

  1. In a heavy-based saucepan, heat the oil. Once heated, add the sliced onions and smashed garlic and continue to cook until they start to colour. Toss the chillies, coriander and cumin seeds into the pan. When you begin to smell a nutty aroma from the seeds, add the aubergines and make sure they are coated in the spices and onion.

  2. Pour in the tomatoes and the sugar. Put a lid on the pan and gently cook for 40 mins, until the aubergines are soft.

  3. Season the sauce with salt and pepper to taste. Add half of the chopped mint and coriander. Cover again and leave to simmer for around 2 minutes. Serve with cous cous, yoghurt and with the leftover mint and coriander sprinkled on top.

Original recipe from here.

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