Eggplant & Tomato Stew
YK
Inspired by Yasmin KhanMy Thermomix reimagining of their eggplant stew
My Thermomix take on a Yasmin Khan-style aubergine stew — soft eggplant in a rich, spiced tomato sauce.
This is my independent Thermomix homage to Yasmin Khan and the comforting appeal of eggplant stew. It keeps the spirit of the original inspiration, but the method is written fresh for TM6 and TM7 cooks who want clear settings and a warm, achievable result.
Ingredients
- 🧅1 onion, halved
- 🧄3 garlic cloves
- 🫒30 g olive oil
- 🌼1 tsp cumin
- 🌼1 tsp cinnamon
- 🍆2 eggplants, cubed
- 🍅400 g chopped tomatoes
- 💧150 g stock
- 🧂Salt, parsley, yoghurt
Thermomix method
- Chop onion and garlic 4 sec / speed 5. Add oil and spices, sauté 3 min / 120°C / speed 1.
- Add the eggplant, tomatoes and stock. Cook 28 min / 100°C / Reverse / speed 1, MC off, until meltingly soft.
- Season and serve with parsley, a swirl of yoghurt and flatbread.
Aly's tips
- Salting the eggplant first draws out bitterness if you have time.
- A spoon of pomegranate molasses adds a beautiful tang.
Questions
Vegan?
Yes — skip the yoghurt or use a plant-based one.
Is this the original Yasmin Khan recipe?
No. This is Chef Aly’s independent Thermomix reinterpretation inspired by Yasmin Khan and eggplant stew; it is not endorsed by or affiliated with the chef.
Want to cook this in minutes?
Every recipe here is made for the Thermomix. Get yours through me, or message me and I'll help you choose.
An independent Thermomix reinterpretation inspired by Yasmin Khan's eggplant stew. Not affiliated with, authorised by or endorsed by Yasmin Khan or any publisher; the method here is Chef Aly's own. Speeds, times and temperatures are a guide — always check your own Thermomix model's manual and use your judgement, especially around hot liquids and food safety. This is independent content and is not official Thermomix content.
← All recipes