Spiced Aubergine Bake

Spiced Aubergine Bake

Serves 4-6


4 aubergines, cut into 5mm slices
1 cinnamon stick
3 tbsp vegetable oil
1 tsp ground cumin
2tbsp coconut oil (or rapeseed etc)
1 tsp ground coriander
2 large onions, chopped
2 x 400g cans chopped tomatoes
3 garlic cloves, crushed
200ml coconut milk
1 tbsp black mustard seeds Sugar, to taste
½ tbsp fenugreek seeds
2 tbsp flaked almonds
1 tbsp garam masala
Small bunch coriander, chopped
¼ tsp hot chilli powder


  1. Heat oven to 220C/200C fan/gas mark 7.
  2. Brush each aubergine slice with vegetable oil and place in a single layer on a baking tray or trays.
  3. Cook for 20 minutes, turning once, until golden.
  4. Reduce temperature to 180C/160C/gas 4.
  5. Heat coconut oil in large frying pan, add onions, cover and sweat 5-10 minutes.
  6. Add garlic, mustard seeds, fenugreek seeds, garam masala, chilli powder, cinnamon stick, cumin and ground coriander and cook briefly (few seconds to a minute) until aromatic.
  7. Pour in chopped tomatoes and coconut milk, stir well and season.
  8. Spoon a third of the sauce into a 2 litre ovenproof dish. Layer with half the aubergine slices. Spoon over another third of the sauce, spreading it out. Add the remaining aubergine slices and finish with the remainder of the sauce.
    Sprinkle over flaked almonds and coriander (reserve some for serving) and bake 25-30 minutes.