Ingredients
- 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
Method
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Step 1
Put the aubergines in a colander over the sink and sprinkle with 1 tsp of salt.
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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.
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Step 4
Add the garlic and chilli, and cook for another 5 minutes.
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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.
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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.
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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
