Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Spiced aubergine and tomatoes with yogurt
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 2 aubergines, quartered lengthways
- olive oil
- 2 red onions, finely chopped
- 1 red chilli, chopped
- 1/2 tsp coriander seeds, toasted and crushed
- 1/2 tsp cumin seeds, toasted and crushed
- a pinch cayenne pepper
- 1 tbsp tomato purée
- 1 x 400g tin chopped tomatoes
- 50g sultanas
- 2 red peppers, seeded and quartered
- 2 ripe tomatoes
- a handful mint, chopped
- a handful coriander, chopped
- natural yogurt, to serve
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.
