Spiced Aubergine Bake

This spiced aubergine bake is tasty, filling, and the perfect choice for a quick, vegan dinner meal!

Here’s what you’ll need:

● 4 aubergines cut into thin slices

● 3 tablespoons vegetable oil

● 2 tablespoons coconut oil

● 2 large chopped onions

● 3 crushed garlic cloves

● 1 tablespoon black mustard seeds

● ½ tablespoon fenugreek seeds

● 1 tablespoon garam masala

● ¼ teaspoon chili powder

● 1 cinnamon stick

● 1 tablespoon ground cumin

● 1 teaspoon ground coriander

● 2x 400g cans of chopped tomatoes

● 200ml coconut milk

● Sugar

● 2 tablespoon flaked almonds

● Chopped coriander

Here’s what you need to do:

● Preheat your oven to 220C

● Brush each aubergine slice with vegetable oil and place a single layer on a baking tray

● Cook in oven for 10 minutes then turn over to cook the other side for another 10 minutes until both sides are golden brown

● Reduce the oven to 180C

● Heat the coconut oil in a large frying pan and add onions for 5 minutes until softened

● Add garlic, mustard seeds, fenugreek seeds, garam masala, chili powder, cinnamon stick, cumin, and ground coriander. Cook until it has an aromatic smell.

● Pour the chopped tomatoes and coconut milk into the spiced onions and stir well. Add sugar, salt, and pepper to taste

● Take a third of the tomato sauce and layer on the bottom of an ovenproof dish

● Layer half of the aubergine slices to the dish

● Layer more tomato sauce over the aubergine slices and then top with the remaining aubergine slices

● Sprinkle over the flaked almonds and coriander and bake for 30 minutes max.

Serve and enjoy!