Afghani aubergine casserole


  • 450 g aubergines, cut into 1cm slices
  • 4 tbsp vegetable oil
  • 400 g tomato passata
  • 2 cloves garlic, crushed
  • 1 tsp sambal oelek, or 2 green chillies, finely chopped
  • 1 tsp ground cumin
  • 1 tsp sugar
  • small bunch mint, chopped
  • 200 g Greek yogurt
  • serve with salad and pitta bread


Reza Mahammed Shares A Delightful Vegetarian Recipe Of Tender Aubergines Baked With Passata And Mint And Topped With Greek Yogurt

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