Spiced aubergine bake

Spiced aubergine bake

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(21 ratings)

Prep: 15 mins Cook: 45 mins - 55 mins


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



    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



    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
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • sugar, to taste



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

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


  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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30th May, 2018
Glorious. We have made this a number of times for ourselves and friends and it's gorgeous every time. We serve it with a lovely Mediterranean loaf to scoop up the juices. Good for a lunch or a light tea.
11th Jan, 2018
The aubergine was quite enjoyable but this is not substantial enough as a full meal for my family. I'm not sure about rice as an accompaniment. Naan may be the answer. I will try that next time
13th Dec, 2017
I halved this and used 1 aubergine and 1/2 cauliflower. I added 120ml coconut milk. I cooked the cauliflower for the same amount of time as the aubergine. I didn’t have any mustard seeds or garam masala so to replace all of them I used 1 tbsp curry powder. I also used 1 small tsp of cinnamon instead of a cinnamon stick. Served it with rice. It was nice for a midweek healthy meal.
15th Sep, 2017
This is a really nice dish! I love aubergines so for me it was great, but I can imagine that some people might prefer to have a bit more of a mix of veg. I didn't have fenugreek so I replaced it with a tsp of kerala spices of spice mountain that contained fenugreek leaves. I upped the amount of almond flakes a bit. Had it with 70gr rice per person. Made 3 very generous portions
diana.m.j's picture
21st Dec, 2016
Aubergine is quite a challenge for me, but this recipe goes in my top 5 recipes. Very very nice!
5th Dec, 2017
What are you other favourite recipes?
Miles Walker
12th Nov, 2015
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.
24th Nov, 2015
Can I assemble this and then freeze uncooked?
23rd Oct, 2015
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
12th Nov, 2015
Sweetened almond or rice "milk" maybe?
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