After the stunning let down that was ‘Low Calorie Tandoori Chicken’ I decided to try something else. Which is a stupid thing to write because I’m hardly going to try the same thing again.
Eggplant, or aubergine (that’s ‘o’ver-gene with a soft ‘g’, or ‘Or’-bergine as the wife says) is a main-stay for those of the herbivorous persausion, with a sort of chunky substantiality (is that a word?) that doesn’t turn to mush, unless you overcook it, which I nearly always do.
So a quick online search led me yet again to the BBC Good Food website and Spicy Aubergine Stew with Coriander and Mint. ‘Interesting’ combination but I assumed the liberal application of chilli would drown out any conflicting flavours, and all for a purported 178 calories (really? Not 179?).
- 1 tbsp olive oil
- 1 red onion
- 2 garlic cloves, chopped
- 1 red chilli, sliced
- 1 tsp coriander seeds, toasted and crushed (or powder; it’s just less hassle)
- 1 tsp cumin
- 2 big aubergine
- 1 can chopped tomatoes
- 1 tsp sugar
- bunch mint leaves (or mint sauce; I didn’t have leaves)
- bunch coriander, chopped
- yogurt to serve
Heat oil in a wok, add the onions, garlic and chilli and cook until they begin to colour. Add the coriander and cumin and coat the onion.
Add the aubergine, coarsely chopped and coat everything in the spicy stuff.
Add the tomatoes and sugar, cover (with tin foil for example) and simmer for 40 mins, until aubergines are cooked.
Season and then add the coriander and mint. Serve up with some Greek yogurt and chopped coriander.
Verdict: Eye-wateringly hot. I just noted while writing this that I should have deseeded the chilli. But I only used one chilli and we are well used to the odd chilli. Blew our socks off. Not bad though, especially compared to the ‘Tandoori’ chicken…
Next time I will be preparing Pork Belly with Sticky Rice and Peas with less than 300 calories. Of course I won’t, that’s just wishful thinking.