Ingredients:
16 whole baby aubergines, stalks trimmed
2 large vine-ripened tomatoes
2 tablespoons olive oil
2 teaspoons cumin seeds
3/4 teaspoon salt, or to taste
1 small onion, sliced
4 garlic cloves , chopped
2-4 green chillies, finely chopped, (optional)
1 teaspoon turmeric
1 tablespoon tomato puree
4 tablespoons low-fat greek yogurt
Method:
Preheat the oven to 200°C. Prick each whole baby aubergine a few times with a fork. Place the whole aubergines and tomatoes on a baking tray and bake in the centre of the oven for approximately 15–25 minutes or until the aubergines are soft to touch.
Meanwhile, pour the olive oil into a deep saucepan, add the cumin seeds and cook over a low-medium heat until the seeds start to pop – this should take no longer than 2–3 minutes. Add the salt and onion and fry until the onion is light brown in colour, remembering to stir frequently – this should take no more than 5 minutes.
Stir in the garlic and chillies and fry for about 1–2 minutes or until the garlic is a light brown colour. Sprinkle in the turmeric and cook for about 20 seconds. Add the tomato purée, mix well and heat through. Pour in the yogurt, mixing thoroughly, and heat through.
Once the aubergines and tomatoes are finished baking, remove from the oven, cut the tomatoes into quarters and mix them into the yogurt curry mixture with the whole baby aubergines. Cook for 5 minutes, stirring occasionally.
Serve with your choice of sides.
16 whole baby aubergines, stalks trimmed
2 large vine-ripened tomatoes
2 tablespoons olive oil
2 teaspoons cumin seeds
3/4 teaspoon salt, or to taste
1 small onion, sliced
4 garlic cloves , chopped
2-4 green chillies, finely chopped, (optional)
1 teaspoon turmeric
1 tablespoon tomato puree
4 tablespoons low-fat greek yogurt
Method:
Preheat the oven to 200°C. Prick each whole baby aubergine a few times with a fork. Place the whole aubergines and tomatoes on a baking tray and bake in the centre of the oven for approximately 15–25 minutes or until the aubergines are soft to touch.
Meanwhile, pour the olive oil into a deep saucepan, add the cumin seeds and cook over a low-medium heat until the seeds start to pop – this should take no longer than 2–3 minutes. Add the salt and onion and fry until the onion is light brown in colour, remembering to stir frequently – this should take no more than 5 minutes.
Stir in the garlic and chillies and fry for about 1–2 minutes or until the garlic is a light brown colour. Sprinkle in the turmeric and cook for about 20 seconds. Add the tomato purée, mix well and heat through. Pour in the yogurt, mixing thoroughly, and heat through.
Once the aubergines and tomatoes are finished baking, remove from the oven, cut the tomatoes into quarters and mix them into the yogurt curry mixture with the whole baby aubergines. Cook for 5 minutes, stirring occasionally.
Serve with your choice of sides.
