Spiced aubergine and tomatoes with yogurt

Looking for a filling vegetarian dish that’s perfect for a midweek supper? Try this warming and spicy aubergine and tomato curry – delicious served with yoghurt and rice or naan bread.

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Nutrition Facts

Spiced aubergine and tomatoes with yoghurt

Amount Per Serving

Calories 168 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Sodium 55mg2%

Potassium 1104mg32%

Carbohydrates 28g9%

Fiber 10g42%

Sugar 16g18%

Protein 5g10%

Vitamin A 1534IU31%

Vitamin C 57mg69%

Calcium 65mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Spiced aubergine and tomatoes with yoghurt

A spicy vegetable curry

Prep Time25 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr 10 minutes mins

Course: Main Course

Cuisine: British

Servings: 4

Calories: 168kcal

Ingredients

• 2 aubergines quartered lengthways
• olive oil
• 2 red onions finely chopped
• 1 garlic clove crushed
• 1 red chilli chopped
• 1/2 tsp ground coriander seeds
• 1/2 tsp ground cumin seeds 
• 1/2 tsp cayenne pepper 
• 1 tbsp tomato purée
• 400 g fresh Isle of Wight chopped tomatoes 
• 100 ml water
• 300 g mixed Isle of Wight cherry tomatoes 
• A handful of mint chopped
• A handful of coriander chopped
• Natural yoghurt to serve

Method

• Quarter the aubergines lengthways. Put in a colander over the sink and sprinkle with 1 tsp of salt. Leave for 20 minutes before squeezing any excess water out of the aubergines. Pat dry with kitchen paper.
• Heat a frying pan over a medium heat with the olive oil and fry the red onions for 10 minutes until soft and lightly golden. Add the garlic and chilli and cook for another 5 minutes. Add the coriander, cumin, cayenne pepper and tomato purée and cook for 2 minutes, then tip in the chopped tomatoes and water and simmer for 30 minutes.
• While the sauce is cooking, heat a griddle pan. Brush the aubergines and tomatoes with a little olive oil. Griddle the aubergines and tomatoes and take them off when they are charred. Roughly chop and add to the sauce.
• Stir through the herbs, season and serve with yoghurt.

Nutrition

Calories: 168kcal | Carbohydrates: 28g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 55mg | Potassium: 1104mg | Fiber: 10g | Sugar: 16g | Vitamin A: 1534IU | Vitamin C: 57mg | Calcium: 65mg | Iron: 2mg

Recipe courtesy of The Tomato Stall

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