Aubergine goulash with spinach and sweet potato fries in bowl

Roast aubergine with goulash sauce & sweet potato fries

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(21 ratings)

Prep: 10 mins Cook: 30 mins


Serves 2

Try aubergine for a filling veggie meal worthy of Sunday lunch. Teamed with a goulash sauce and sweet potato chips, you can pack in all five of your 5-a-day

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal405
  • fat16g
  • saturates2g
  • carbs43g
  • sugars25g
  • fibre18g
  • protein13g
  • salt0.3g


  • 1 large aubergine, thickly sliced



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

  • 4 tsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 225g prepared weight sweet potatoes, cut into narrow chips
  • 1 tbsp fresh thyme leaves, plus a few for sprinkling
  • 2 small onions (190g), halved and sliced



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

  • 1 green pepper, deseeded and diced
  • 2 garlic cloves, sliced
  • 1 tsp smoked paprika
  • 85g cherry tomatoes, halved
  • 1 tbsp tomato purée
  • 1 tsp vegetable bouillon powder
  • 200g bag baby spinach, wilted in a pan or the microwave
  • 25g pumpkin seeds


  1. Heat oven to 240C/220C fan/gas 7. Brush the aubergine slices with 1 tsp oil, put on a baking sheet and roast for 15 mins. Meanwhile place a wire cooling rack on top of a baking tray. Toss the sweet potatoes and thyme with 2 tsp oil, then scatter them over the rack and set aside until ready to cook.

  2. Heat 1 tsp oil in a non-stick pan, add the onions, cover the pan and leave to cook for 5 mins. Take off the lid and stir – they should be a little charred now. Stir in the green pepper and garlic, cover the pan and cook for 5 mins more. Put the sweet potatoes in the oven and bake for 15 mins while you get on with the rest of the sauce.

  3. Stir the paprika into the onions and peppers, pour in 150ml water, then stir in the cherry tomatoes, tomato purée and bouillon. Cover and simmer for 10 mins while you cook the spinach according to pack instructions. Stir in the seeds.

  4. Arrange the aubergine, fries and spinach in bowls and spoon on the goulash sauce. Scatter with thyme, if you like.

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Comments, questions and tips

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Jane Flower's picture
Jane Flower
18th May, 2020
Really tasty veggie lunch
8th Aug, 2019
Surprisingly easy and yum, and relatively posh too! The green pepper and tomato goulash was star of the show, aubergine went perfectly with it. Thank you BBC good food yet again!
David Campbell's picture
David Campbell
31st Jul, 2019
The dish was a triumph. Well worth the effort, and incredibly tasty. I added a grind of nutmeg to my spinach, which worked very well with every5hing else.
David Campbell's picture
David Campbell
31st Jul, 2019
I am making twice the quantity with a few adds such as mushrooms, other peppers, and crucially (for me at least) SOME SEASONING at each stage (aubergines, chips and the sauce). All looking good. Will post comment when consumed!
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Sara Pestell's picture
Sara Pestell
13th Jun, 2020
If you are calorie counting try brushing the baking sheet with oil not the aubergines themselves , they are very thirsty veggies!
David Campbell's picture
David Campbell
31st Jul, 2019
Unless you are a superchef, I hazard it will take you longer to prepare the chips, the aubergines, and everything else, in as little as 10 minutes! Allow at least 20 for a leisurely chop and dice.
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