Indian

Spinach, Aubergine and Tomato is for Dinner.

Spinach, Aubergine and Tomato takes 20 minutes to prepare.

Spinach, Aubergine and Tomato takes 30 minutes to cook.

Spinach, Aubergine and Tomato makes 3 servings.

The ingredients for Spinach, Aubergine and Tomato are:

1lb fresh spinach
1 tbsp olive oil
1 medium red onions, chopped
2 garlic cloves, finely chopped
1 fresh hot green chillies, halved and thinly sliced
1 tbsp coriander seeds, ground
1 tbsp cumin seeds
1 aubergine, ,cut into 2cm (3/4in) dice
400g tinned chopped tomatoes
salt

Here is how you make Spinach, Aubergine and Tomato:

1. Cook the spinach in boiling water for two minutes, then cool it under cold running water and squeeze gently to remove most of the liquid. Place in a food processor and chop the spinach to a coarse purée.2. Heat half the olive oil in a large pan and cook the onion, garlic, chilli and spices for five minutes over a medium heat. 3. Add the remaining olive oil and the aubergine. Cook for ten minutes, stirring often, until the aubergine is coloured. 4. Add the tomatoes and a pinch of salt, then cover the pan, lower the heat and simmer for 15 minutes until the aubergine is soft. Stir in the spinach purée and serve. Number of Servings: 3Recipe submitted by SparkPeople user CHEEKYCHOOK.

The nutritional information for Spinach, Aubergine and Tomato is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 135.3

• Total Fat: 6.0 g
• Cholesterol: 0.0 mg
• Sodium: 253.7 mg
• Total Carbs: 19.3 g
• Dietary Fiber: 6.5 g
• Protein: 5.8 g

Spinach, Aubergine and Tomato is Indian cuisine.