Spiced Baby Aubergine with Pomegranate Yoghurt. #yum.

This is a fabulous vegetarian recipe from The Fast Diet recipe cook book .
Not only delicious and pretty easy to whip up
(it has only 298 Calories Per Portion. Love that. )

You need for 2 fashionista, or 32 models:

1 medium onion, chopped
1 tbsp olive oil
1 garlic clove, peeled and crushed
1 tbsp fresh root ginger, grated
1 tbsp harissa paste
2 tsps cumin seeds
2 tsps ground coriander
4 baby aubergines, halved
1 400g tin of chopped tomatoes
1 tbsp tomato purée
squeeze of lemon
½ tsp sugar salt and pepper
200g tinned chickpeas, drained
fresh coriander leaves, torn
1 tbsp low-fat natural yoghurt
handful of pomegranate seeds
For the walnut wild rice salad:
50g wild brown rice, cooked until tender, drained and cooled
20g walnuts, chopped
1 spring onion, finely chopped
2 tsps grated orange zest
1 tbsp orange juice
½ tsp chilli flakes
coriander leaves, torn
salt and pepper.

•    Pull on Prada Puffa jacket.
•    Zip up Burberry leather pants.
•    Climb into Givenchy Boots.
•    Ask Bradley Cooper to chop up the Onion, garlic, ginger, aubergine and pump out the pomegranates.
•    Soften the onion in a pan with the olive oil.
•    Then add garlic, ginger, harissa, cumin seeds and coriander.
•    Cook for 3 minutes, then toss in the aubergines, chopped tomatoes, tomato purée, lemon, sugar and salt and pepper.
•    Simmer for 30 minutes and then throw in the chickpeas.
•    NB : pour in about 1 tabs water if sauce is too thick.
•    Heat through and then serve with with torn coriander and drizzle with low-fat yoghurt.
•    Accessorise with a scattering of pomegranate seeds and a side of nutty wild rice salad.
•    For the walnut rice salad ? Combine ingredients, mix and serve, topped with torn coriander.
•    Easy !