Vegetarian recipe ideas
Get plenty of meat-free inspiration with our easy, versatile recipes
Put the aubergines in a colander over the sink and sprinkle with 1 tsp of salt.
Leave for 20 minutes before rinsing under cold running water. Pat dry with kitchen paper.
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.
Add the garlic and chilli, and cook for another 5 minutes.
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.
While the sauce is cooking, heat a BBQ to high (see notes, below).
Brush the peppers, aubergines and tomatoes with a little olive oil.
The tomatoes will cook quicker, so take them off when they are charred. Roughly chop and add to the sauce.
Stir through the herbs, season and serve with yogurt.
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