Spicy Aubergine and Coconut

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This Spicy Aubergine and Coconut Bake has layers of flavour. From sweet caramelised onions, to fragrant spices, creamy coconut and earthy aubergine.

Prep Time15

Cook Time45

Total Time1

Course: Dinner, Main Course

Cuisine: Indian

Diet: Vegan, Vegetarian

Keyword: aubergine, black mustard seeds, chilli powder, cinnamon, coconut cream, coriander, crispy fried onions, cumin, fenugreek, flaked almonds, garam masala, garlic, tinned tomatoes

Servings: people

Calories: 508.35kcal

Ingredients

2 aubergines cut into 1cm thick slices
2 tablespoon vegetable oil
2 tablespoon coconut oil
1 white onion thinly sliced
2 garlic cloves crushed
2 teaspoon black mustard seeds
1 teaspoon fenugreek seeds
1 tablespoon garam masala
0.5 teaspoon chilli powder adjust to your heat preference
0.5 teaspoon cinnamon
1 teaspoon ground cumin
1 teaspoon ground coriander
400 grams chopped tomatoes tinned
50 gram creamed coconut sachet, dissolved in 100ml boiling water
flaked almonds
coriander

Instructions

Pre-heat your oven to 220C / 428 F / gas 7.
Brush eat aubergine slice with olive oil and season lightly. Place them on to a baking tray and cook for 15 minutes, turning over half way through.
In the meantime, heat the coconut oil in saucepan and add the sliced onions with a pinch of salt.
Cook for 10 minutes until they are soft and starting to turn from translucent to brown.
Add the garlic along with the other dried spices to the pan.
Heat them gently until they are coated in the oil and have begun to release their aromas.
Add the tinned tomatoes to the pan along with the coconut cream that has been dissolved in water.
Raise the temperature of the pan slightly until it's at a simmer and cook for 5 minutes.
Once the aubergines are out of the oven begin to layer them in an oven dish starting with a layer of sauce, aubergine, sauce and more aubergine.
Repeat this layering until all of the aubergine and sauce has been used.
Place the dish in the centre of the pre-heated oven and bake for 30 minutes.
Garnish with the almonds and fresh coriander.

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