Try this recipe for spiced aubergines, then check out more aubergine recipes, including our smoked aubergine with pepper and walnut salad.


  • 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


  • 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.

Check out more of the best aubergine recipes

Fish-fragrant aubergines

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