Spiced aubergine bake

Prep: 15 mins Cook: 45 mins - 55 mins

Easy

Serves 4 - 6
This is vegan comfort food at its best - layer up slices of aubergine with a spicy coconut milk and tomato sauce for a hearty, warming meal

Nutrition and extra info

  • Freezable
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving (6)

  • kcal318
  • fat20g
  • saturates9g
  • carbs19g
  • sugars15g
  • fibre12g
  • protein8g
  • salt0.2g
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Ingredients

  • 4 aubergines, cut into 5mm-1cm slices
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 3 tbsp vegetable oil
  • 2 tbsp coconut oil
  • 2 large onions, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 garlic cloves, crushed
  • 1 tbsp black mustard seeds
  • ½ tbsp fenugreek seeds
    Fenugreek seed

    Fenugreek seed

    fenn-you-greek seed

    A popular seed in Indian cookery, in which it's termed methi, this small, hard, mustard…

  • 1 tbsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • ¼ tsp hot chilli powder
  • 1 cinnamon stick
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 x 400g cans chopped tomatoes
  • 200ml coconut milk
  • sugar, to taste
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 2 tbsp flaked almonds
  • small bunch coriander, roughly chopped (optional)

Method

  1. Heat oven to 220C/200C fan/gas 7. Generously brush each aubergine slice with vegetable oil and place in a single layer on a baking tray, or two if they don’t fit on one. Cook on the low shelves for 10 mins, then turn over and cook for a further 5-10 mins until they are golden. Reduce the oven to 180C/160C fan/gas 4.

  2. Heat the coconut oil in a large, heavy-based frying pan and add the onions. Cover and sweat on a low heat for about 5 mins until softened. Add the garlic, mustard seeds, fenugreek seeds, garam masala, chilli powder, cinnamon stick, cumin and ground coriander. Cook for a few secs until it starts to smell beautiful and aromatic.

  3. Pour the chopped tomatoes and coconut milk into the spiced onions and stir well. Check the seasoning and add a little sugar, salt or pepper to taste.

  4. Spoon a third of the tomato sauce on the bottom of a 2-litre ovenproof dish. Layer with half the aubergine slices. Spoon over a further third of tomato sauce, then the remaining aubergine slices, and finish with the rest of the sauce. Sprinkle over the flaked almonds and coriander (if using), reserving some to serve, and bake for 25-30 mins. Serve garnished with more coriander.

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Comments, questions and tips

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Comments (1)

Miles Walker's picture
3.75

Very nice sauce, not completely sure about the aubergines; would be nice to have a mix of veg I think. Needs caution not to overdo the oiling of the sliced aubergines too.

Questions (3)

beckymusic's picture

Can I assemble this and then freeze uncooked?

regaljester's picture

Is there anything I could substitute for coconut milk? I really don't like coconut milk and the sweetness of it make me feel sickly...

Miles Walker's picture
3.75

Sweetened almond or rice "milk" maybe?

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