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Spicy Baby Aubergine Stew

50 Minute Spicy Baby Aubergine Stew. Packs a kick for those vegetarians that love a stew!

Serves: 4 Time: 50 minutes




  • 2 tablespoons olive oil

  • 2 red onions, sliced

  • 4 garlic cloves, crushed

  • 2 red chillies, deseeded and sliced

  • 2 teaspoon coriander seeds, crushed

  • 2 teaspoon cumin seeds, crushed

  • 16 baby aubergines, left whole (or use less big ones if you like)

  • 2 x 400g cans chopped tomatoes

  • 2 teaspoons sugar

  • Bunch mint leaves, roughly chopped

  • Bunch coriander, roughly chopped

  • 50g couscous or rice per person to serve

  • 1 dollop of Greek Yogurt to serve


  1. Heat the oil in a large saucepan, add the onions and garlic and cook until they begin to colour. Add the chillies, coriander and cumin seeds. When you can smell the seeds, throw in the whole aubergines, coating them in the spices.

  2. Whack in the tinned tomatoes and sugar, cover and gently cook for 40 mins, until aubergines are tender.

  3. Season and throw in half the mint and coriander. Cover and simmer for another 2 mins.

  4. Once done sprinkle over the remaining mint and coriander and serve with your couscous and yogurt.


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