Spiced aubergine and tomatoes with yogurt

Spiced aubergine and tomatoes with yogurt

  • serves 4
  • Easy

This spiced aubergine and tomatoes dish is from Jeremie Cometto-Lingenheim and David Gingell's new seafood-focused restaurant, Westerns Laundry. This vegetarian recipe is easy to make and packed with punchy flavours



  • aubergines 2, quartered lengthways
  • olive oil
  • red onions 2, finely chopped
  • red chilli 1, chopped
  • coriander seeds 1/2 tsp, toasted and crushed
  • cumin seeds 1/2 tsp, toasted and crushed
  • cayenne pepper a pinch
  • tomato purée 1 tbsp
  • chopped tomatoes 1 x 400g tin
  • sultanas 50g
  • red peppers 2, seeded and quartered
  • tomatoes 2 ripe
  • mint a handful, chopped
  • coriander a handful, chopped
  • natural yogurt to serve


  • 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.

If you’re not barbecuing the veg, then brush with the oil and cook in the oven at 200C/fan 180C/gas 6 for 30-40 minutes until they’re really soft.

Nutritional Information

  • Kcals 278
  • Fat 14g
  • Saturates 2.1g
  • Carbs 26.8g
  • Sugars 24.9g
  • Fibre 11.2g
  • Protein 5.5g
  • Salt 0.2g