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Roasted aubergine with peas
Roasting aubergines in their skin adds a great smokiness to this spicy dish
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Each serving contains:
LOW
SALT
0.06g
LOW
SUGAR
8.1g
LOW
SAT
0.8g
LOW
FAT
6.4g
Ingredients
switch to imperial- 1 large round aubergine
- 2 tbsp vegetable oil
- 2 green chillies
- 2 onions, finely chopped
- 2 large garlic cloves, finely sliced
- ½ tsp turmeric powder
- 1 tsp garam masala
- 2 tomatoes, coarsely chopped
- 50g frozen peas, defrosted
- 2 tbsp chopped coriander
Method
Roast the whole aubergine directly on the gas burner, under the grill, or on a barbecue, until the skin becomes charred and the flesh has softened. Leave to cool slightly.
Peel off the skin and mash the flesh with a fork.
Split the chillies in half lengthways, remove the seeds, and finely chop. Leave the seeds in if you prefer a fiery flavour.
Heat the oil in a frying pan and cook the onions and chillies until golden.
Stir in the garlic and add the turmeric and garam masala. Cook for 2-3 minutes over a gentle heat.
Add the tomatoes and continue frying for 5 minutes before tipping in the frozen peas and mashed aubergine. Stir and cook for another 5-10 minutes – until the aubergine darkens. Stir in the coriander and serve with Indian flatbreads.
Nutritional information
| Nutrient | Per 100g | Per 245g portion |
|---|---|---|
| Energy | 47kcal (196kJ) | 115kcal (478kJ) |
| Protein | 1.3g | 3.2g |
| Carbohydrate | 4.8g | 11.8g |
| (of which sugars) | 3.3g | 8.1g |
| Fat | 2.6g | 6.4g |
| (of which saturates) | 0.3g | 0.8g |
| Fibre | 1.8g | 4.3g |
| Sodium | 0.01g | 0.02g |
| Salt | 0.03g | 0.06g |
Allergy advice
Contains: Garam masala sometimes contains mustard and/or sesame.
Food safety tips
Always wash your hands, work surfaces, utensils and chopping boards before you start cooking. You should wash or peel raw vegetables before use – this will help clean them and remove any harmful bacteria that might be on the outside.
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