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Baked aubergine

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Learn how to make this healthy veggie dish with our easy step-by-step recipe video. Your family will find it so tasty - they won't realise they're eating veg!

(11 ratings)
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  • Serves: 4

  • Total time: 35 mins

  • Costs: Mid-price

  • Skill level: Easy peasy

That's goodtoknow

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This dish would work well as a hearty lunch or a side to a main meal

Ingredients

  • 2 large, firm aubergines (about 450g/1 lb in total)
  • 1 tablespoon rapeseed oil
  • 1 teaspoon cumin seeds
  • 1 medium onion, chopped
  • 1/2 teaspoon garlic, crushed
  • 1 teaspoon ginger, crushed
  • 2 large tomatoes, chopped
  • 1/2 teaspoon turmeric powder
  • 1 1/2 teaspoons cumin coriander powder
  • 1/2 teaspoon black pepper, coarsely ground
  • 1/2 teaspoon red or green chillies, crushed
  • 1 tablespoon fenugreek leaves, chopped
  • 1 teaspoon lemon juice
  • 2 tablespoons coriander stalks and leaves, chopped

Method

  1. Wash the aubergines, prick all over with a sharp knife and cook in the oven, on a high heat, for 20 minutes.
  2. Heat a saucepan, and add the oil, cumin seeds and onions. Stir continuously until the onions are soft and lightly brown at the edges.
  3. Add the garlic and ginger and cook for 1 minute. Add the tomatoes, turmeric, cumin coriander powder, black pepper, chillies and fenugreek, and cook for another 2 minutes.
  4. Scoop out the aubergine pulp and add with the lemon juice and cook for a further 10 minutes on a low heat. Add the chopped coriander. Cook for 1 minute and then serve inside the aubergine skin. 
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Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 81(kcal)
  • Fat 4.1g
  • Saturates 0.4g
  • Sugars 6.1g
  • Salt 0.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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