Vegetarian casserole recipe for 4 people, takes only 45 mins; recipe has olive oil, red onion, garlic clove, red chilli, coriander seed, cumin seed, aubergine, tomato, sugar, mint, coriander and couscous.
Spicy baby aubergine stew with coriander & mint
Course: Vegetarian casserole
Servings
4
servings
Prep time
10 mins
Ingredients
- Olive Oil: 2 tbsp olive oil
- Red Onion: 2 red onions, sliced
- Garlic Clove: 4 garlic cloves, smashed
- Red Chilli: 2 red chillies, deseeded and sliced, or 2-3 dried red chillies left whole
- Coriander Seed: 2 tsp coriander seeds, toasted and crushed
- Cumin Seed: 2 tsp cumin seeds, toasted and crushed
- Aubergine: 16 baby aubergines, left whole with stalk intact
- Tomato: 2 x 400g cans chopped tomatoes
- Sugar: 2 tsp sugar
- Mint: bunch mint leaves, roughly chopped
- Coriander: bunch coriander, roughly chopped
- Couscous: couscous and yogurt to serve
Directions
- 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.
