Ingredients
- 1.20 G Aubergine
- 0.45 G Mutti Finely Chopped Tomatoes
- 0.21 G Onions
- 0.03 G Garlic (kg)
- 0.10 L Olive Oil, Extra Virgin
- 0.00 G Cumin Seed
- 0.00 G Turmeric, Ground
- 0.00 G Black Pepper
- 0.02 G Sainsbury's Cooking Salt
- 0.39 G Natural Yogurt
- 0.01 G Fresh Coriander
- 0.01 G Fresh Mint
Instructions
- Cut the aubergines into thick slices.
- Lightly salt them and leave for 20 minutes if there is time.
- Pat the aubergines dry.
- Fry in a pan with oil, or roast in the oven with oil, until tender and golden.
- Mix the yoghurt with grated garlic and salt. Keep chilled.
- For the sauce, fry the chopped onions in oil until soft and golden.
- Add garlic and cook for 1 minute.
- Add crushed tomatoes, cumin, turmeric, black pepper, salt and a little water.
- Cook the sauce for 15 minutes.
- Add the aubergines to the sauce in layers.
- Cook everything together on low heat for 15–20 minutes, without breaking the aubergines too much.
Service
Serve warm with garlic yoghurt on top, plus mint and fresh coriander.
For serving
- Natural yoghurt: 1.3 kg
- Grated garlic: 15 g
- Salt: 8 g
- Fresh or dried mint: as needed