Spiced aubergine

Spiced Aubergine

Chunks of creamy aubergine in a cumin and tomato sauce contrast well with the fresh flavours of a yoghurt and coriander topping.

2 aubergines, cut into 2cm dice
2 tbsp vegetable oil
2 tsp cumin seeds
½ tsp black pepper
½ tsp cinnamon
½ tsp cayenne pepper
2 tsp tomato puree
2 tsp white vinegar
300g Greek yoghurt
½ bunch coriander, chopped

  1. Put the spices in a dry frying pan
  2. Heat at a moderate temperature until fragrant.
  3. Add a dash of vegetable oil
  4. Fry the aubergine until golden.
  5. Add the tomato puree
  6. Deglaze with the vinegar.
  7. Whisk the yoghurt
  8. Dollop the yogurt over the aubergine
  9. Sprinkle generously with coriander.

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