Spicy Baby Aubergines with Coriander and Mint
I was at Avondale market last week and came across these baby aubergine, it’s the first time I have see them sold here so was quick bag some. My friend asked what I planned to make with them, I had no idea, I never shop with a list when I go to the market, rather I buy what looks interesting and fresh. Avondale market has a large produce area which has an Asian and Pacific influence so there is always something new and interesting to discover. You have to get there early if you don’t like the crowds, it gets really packed so we planned to be there early. We had already done our shopping by 8am and where chatting over a coffee by the time the market started to really fill out.
This recipe comes from the BBC Good Food, I tweeked it slightly to the spices I had available, adding a few more. Don’t skimp on the whole bunch of coriander and mint though, they are the key flavours to this dish.
Ingredients – serves 2
2 tbsp olive oil
2 red onions , sliced
4 garlic cloves, crushed
1 red chillies, deseeded and sliced
2 tsp coriander seeds , toasted and crushed
2 tsp fennel seeds , toasted
2 tsp mustard seeds
20 baby aubergines, left whole with stalk intact
1 x 400g canned chopped tomatoes
1 tbsp honey
1 bunch of mint leaves, roughly chopped
1 bunch of coriander, roughly chopped
Heat oil in a heavy-based saucepan
Add the sliced onions and garlic and fry till soft.
Add the chilli, coriander, fennel and mustard seeds and cook for 2 minutes.
Add the aubergines (intact with stalks attached), coating them in the onion and spices.
Pour in the tomatoes and sugar, cover and gently cook for 40 mins, until aubergines are tender.
Season sauce with salt and pepper and add the chopped mint and coriander, saving a little for garnish.
Cover and simmer for 2 mins. Sprinkle over remaining herbs and serve with couscous and yogurt.