How To Make Spicy Baby Aubergine Stew with Coriander & Mint
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 10 baby aubergines
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp salt
- 1 cup vegetable broth
- 2 tomatoes, diced
- 1 cup fresh coriander leaves, chopped
- 1/2 cup fresh mint leaves, chopped
- Juice of 1 lemon
Instructions
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Cut the baby aubergines into halves.
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Heat vegetable oil in a large pan over medium heat.
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Add the chopped onion and minced garlic, sauté until golden brown.
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Add the ground cumin, ground coriander, turmeric powder, red chili powder, and salt. Stir well.
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Add the baby aubergines to the pan and cook for 5 minutes, stirring occasionally.
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Pour in the vegetable broth and diced tomatoes. Cover and simmer for 30 minutes or until the aubergines are tender.
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Stir in the chopped coriander and mint leaves. Cook for another 5 minutes.
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Remove from heat and squeeze the juice of one lemon over the stew.
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Serve hot with rice or bread.
Nutrition
- Calories : 180kcal
- Total Fat : 8g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 650mg
- Total Carbohydrates : 26g
- Dietary Fiber : 10g
- Sugar : 12g
- Protein : 5g
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