Ingredients
- 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
Description
Reza Mahammed Shares A Delightful Vegetarian Recipe Of Tender Aubergines Baked With Passata And Mint And Topped With Greek Yogurt
UK TV
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