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Serves: 4

Ingredients

2 large aubergines
1 tbsp rapeseed oil
1 tsp cumin seeds
1 medium onion, chopped
1/2 tsp fresh garlic, crushed
1 tsp fresh ginger, crushed
2 large tomatoes, chopped
1/2 tsp turmeric
1 tsp cumin and coriander powder
1/2 tsp coriander powder
1/2 tsp black pepper, coarsely ground
1/2 tsp fresh green chillies, (or red) crushed
1 tbsp fenugreek leaves, chopped
1 tsp lemon juice
2 tbsp coriander, chopped (with stalks)

Source

This recipe had been sourced from Healthy Meals, Healthy Heart

Healthy Hints

Enjoy this dish with a clear conscience. If you chop the aubergine skins into the finished dish, you'll get even more fibre.

Cooking Guide

1. Wash the aubergines, prick all over with a sharp knife and cook in a microwave oven, on a high heat, for 20 minutes.

2. Cut the aubergines in half, scoop out the pulp and remove any seeded sections.

3. Heat a saucepan, and add the oil, cumin seeds and onions. Stir continuously until the onions are soft and lightly brown at the edges.

4. Add the garlic and ginger and cook for 1 minute.

5. Add the tomatoes, turmeric, cumin coriander powder, black pepper, chillies and fenugreek, and cook for another 2 minutes.

6. Add the aubergine pulp and lemon juice and cook for a further 10 minutes on a low heat. Add the chopped coriander. Cook for 1 minute and then serve.

Tip: Cooked peas can also be added to give a sweeter flavour.