Spinach, Aubergine & Tomato
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1lb fresh spinach1 tbsp olive oil1 medium red onions, chopped2 garlic cloves, finely chopped1 fresh hot green chillies, halved and thinly sliced1 tbsp coriander seeds, ground1 tbsp cumin seeds1 aubergine, ,cut into 2cm (3/4in) dice400g tinned chopped tomatoessalt
1. Cook the spinach in boiling water for two minutes, then cool it under cold running water and squeeze gently to remove most of the liquid. Place in a food processor and chop the spinach to a coarse purée.
2. Heat half the olive oil in a large pan and cook the onion, garlic, chilli and spices for five minutes over a medium heat.
3. Add the remaining olive oil and the aubergine. Cook for ten minutes, stirring often, until the aubergine is coloured.
4. Add the tomatoes and a pinch of salt, then cover the pan, lower the heat and simmer for 15 minutes until the aubergine is soft. Stir in the spinach purée and serve.
Number of Servings: 3
Recipe submitted by SparkPeople user CHEEKYCHOOK.
2. Heat half the olive oil in a large pan and cook the onion, garlic, chilli and spices for five minutes over a medium heat.
3. Add the remaining olive oil and the aubergine. Cook for ten minutes, stirring often, until the aubergine is coloured.
4. Add the tomatoes and a pinch of salt, then cover the pan, lower the heat and simmer for 15 minutes until the aubergine is soft. Stir in the spinach purée and serve.
Number of Servings: 3
Recipe submitted by SparkPeople user CHEEKYCHOOK.
Nutritional Info Amount Per Serving
- Calories: 135.3
- Total Fat: 6.0 g
- Cholesterol: 0.0 mg
- Sodium: 253.7 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 6.5 g
- Protein: 5.8 g
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