Spicy baby aubergine stew with coriander & mint

Superhealthy and high in fibre too, this miraculous Middle Eastern one-pot is under 150 calories per serve and counts as 5 of your 5-a-day

  • Prep:10 mins
    Cook:45 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 148
  • fat 7g
  • saturates 1g
  • carbs 16g
  • sugars 13g
  • fibre 6g
  • protein 5g
  • salt 0.31g


  • 2 tbsp olive oil
  • 2 red onions, sliced
  • 4 garlic cloves, smashed
  • 2 red chillies, deseeded and sliced, or 2-3 dried red chillies left whole
  • 2 tsp coriander seeds, toasted and crushed
  • 2 tsp cumin seeds, toasted and crushed
  • 16 baby aubergines, left whole with stalk intact
  • 2 x 400g cans chopped tomatoes
  • 2 tsp sugar
  • bunch mint leaves, roughly chopped
  • bunch coriander, roughly chopped
  • couscous and yogurt to serve


  1. Heat oil in a heavy-based saucepan, add the onions and garlic and cook until they begin to colour. Add the chillies, coriander and cumin seeds. When the seeds give off a nutty aroma, toss in the whole aubergines, coating them in the onion and spices.

  2. Tip in tomatoes and sugar, cover and gently cook for 40 mins, until aubergines are tender.

  3. Season sauce and toss in half the mint and coriander. Cover and simmer for 2 mins. Sprinkle over remaining herbs and serve with couscous and yogurt.

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