Spicy Baby Aubergine Stew with Coriander and Mint

It’s very warm in the north at the moment so by rights I should be having soup or salad for dinner whilst sitting in the back garden being attacked by wasps. However, it’s impossible to do this when you have a glut of veg staring at you from the fridge/cupboard and recipes earmarked to make. I get veg guilt if stuff stars to go mushy so for now, the salads will have to wait.

This Middle Eastern baby aubergine stew was a good find as it uses up all of the bag up at once and is very easy to put together. It is also under 150 calories a serving and is full of fibre. Win win.

We are lucky enough to live in a house that has a garden and this recipe used some of the chocolate mint (yes, I only bought it for the name) that i’ve been growing for the past three years. Usually it only makes it into Mojitos, so it was nice to taste it in something non alcoholic for a change…

There isn’t much protein in this dish so adding a can of something from the cupboard is the sensible option to make it more of a complete meal. I used haricot beans as it was all we had but chickpeas would be the more obvious choice. It doesn’t look pretty but it does taste very nice, promise.

Spicy Baby Aubergine Stew with Coriander and Mint
(Adapted from BBC Good Food magazine)

  • 2tbsp olive oil
  • 2 red onions, sliced
  • 4 garlic cloves, crushed (I used garlic powder as we had run out)
  • 2 red chillies, deseeded and sliced
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 16 baby aubergines, left whole. (I used about 10 which was all that was in the bag!)
  • 2 cans chopped tomatoes
  • 1 can chickpeas
  • 2 tsp sugar 
  • Salt to taste
  • bunch mint leaves, roughly chopped
  • bunch coriander , roughly chopped
  • couscous and yogurt to serve
  1. Heat the oil in a large heavy based saucepan and add the onions and garlic, cook until the onions begin to colour
  2. Add the chilies, ground cumin and ground coriander and cook gently for about 30 seconds. Throw in the aubergines and stir to cover them in the mixture
  3. Add the chopped tomatoes,sugar and chickpeas. Cover and simmer gently until the aubergines are cooked and tender.
  4. Season the sauce and then add in half the mint and coriander leaves.  Simmer for two minutes
  5. Add the remaining leaves and serve with cous cous and yogurt.



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