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
Prep:15 mins
Serves 4 – 6
4 aubergines, cut into 5mm-1cm slices3 tbsp vegetable oil2 tbsp coconut oil2 large onions, chopped3 garlic cloves, crushed1 tbsp black mustard seeds½ tbsp fenugreek seeds1 tbsp garam masala¼ tsp hot chilli powder1 cinnamon stick1 tsp ground cumin1 tsp ground coriander2 x 400g cans chopped tomatoes200ml coconut milksugar, to taste2 tbsp flaked almondssmall bunch coriander, roughly chopped (optional)
STEP 1Heat 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.STEP 2Heat 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.STEP 3Pour 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.STEP 4Spoon 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.
