Spiced aubergine and tomatoes with yogurt
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 2 auberginesquartered lengthways
- olive oil
- 2 red onionsfinely chopped
- 1 red chillichopped
- 1/2 tsp coriander seedstoasted and crushed
- 1/2 tsp cumin seedstoasted and crushed
- a pinch cayenne pepper
- 1 tbsp tomato purée
- 1 x 400g tin chopped tomatoes
- 50g sultanas
- 2 red peppersseeded and quartered
- 2 ripe tomatoes
- a handful mintchopped
- a handful corianderchopped
- natural yogurtto serve
Nutrition: per serving
- kcal278
- fat14g
- saturates2.1g
- carbs26.8g
- sugars24.9g
- fibre11.2g
- protein5.5g
- salt0.2g
Method
step 1
Put the aubergines in a colander over the sink and sprinkle with 1 tsp of salt.
step 2
Leave for 20 minutes before rinsing under cold running water. Pat dry with kitchen paper.
step 3
Heat a frying pan over a medium heat with the olive oil and fry the red onions for 15-20 minutes until soft and lightly golden.
step 4
Add the garlic and chilli, and cook for another 5 minutes.
step 5
Add the coriander seeds, cumin seeds, cayenne pepper and tomato purée and cook for 2 minutes, then tip in the chopped tomatoes and simmer for 30 minutes. Stir in the sultanas.
step 6
While the sauce is cooking, heat a BBQ to high (see notes, below).
step 7
Brush the peppers, aubergines and tomatoes with a little olive oil.
step 8
The tomatoes will cook quicker, so take them off when they are charred. Roughly chop and add to the sauce.
step 9
Stir through the herbs, season and serve with yogurt.
