Aubergine is a substantial vegetable making it ideal as an alternative to meat curries or as a side dish. Serves 4.

INGREDIENTS:

1 large aubergine
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 medium onion, thinly sliced
1/2 tablespoon minced ginger root
1/2 tablespoon minced garlic
1 tablespoon curry powder
1 tomato diced
110g low-fat plain yoghurt
1 fresh green chilli, finely chopped
Salt to taste

@mindhunter METHOD:

1. Cut the aubergine into slice or bite-sized pieces.

2. Heat the oil in a saucepan over a medium heat.

3. Mix in the cumin seeds and onion and fry until the onion is tender.

4. Stir in the ginger, garlic, curry powder and tomato, and cook for 1 minute. Stir in the yoghurt.

5. Add the aubergine and chilli, and season with salt. Cover and cook for 10-15 minutes over a high heat or until the aubergine is tender.

6. Remove the cover, reduce the heat to low, and continue cooking for about 5 minutes, then serve.

I also like to add some sweet potato to this recipe too.

Enjoy your veggie delight my fellow Steemians!

@mindhunter