February 20, 2018

Qmee recipes – spiced eggplant bake

For our Qmee recipe this week, we’ve chosen a hearty, warming meal – made without any meat! So it’s perfect for all you vegetarian and vegans out there. It’s comfort food at its best – layer up slices of eggplant (known as aubergine in the UK and Australia!) with a spicy coconut milk and tomato sauce for a delicious dinner party meal, and one the whole family will love too. Take a look at the recipe below.

Here’s what you’ll need…

4 eggplants (aubergines), cut into 5mm-1cm slices
3 tbsp vegetable oil
2 tbsp coconut oil
2 large onions, chopped
3 garlic cloves, crushed
1 tbsp black mustard seeds
½ tbsp fenugreek seeds
1 tbsp garam masala
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
Sugar, to taste
2 tbsp flaked almonds
Coriander, roughly chopped (optional)

Here’s what you’ll need to do…

  1. Heat oven to 220C/200C fan/gas 7.
  2. Generously brush each eggplant (aubergine) slice with vegetable oil and place in a single layer on a baking tray, or two if they don’t fit on one.
  3. Cook on the low shelves for 10 mins, then turn over and cook for a further 5-10 mins until they are golden, then reduce the oven to 180C/160C fan/gas 4.
  4. Heat the coconut oil in a large, heavy-based frying pan and add the onions.
  5. 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.
  6. Cook for a few secs until it starts to smell beautiful and aromatic.
  7. Pour the chopped tomatoes and coconut milk into the spiced onions and stir well.
  8. Check the seasoning and add a little sugar, salt or pepper to taste.
  9. Spoon a third of the tomato sauce on the bottom of a 2-litre ovenproof dish and layer with half the eggplant (aubergine) slices.
  10. Spoon over a further third of tomato sauce, then the remaining eggplant (aubergine) slices, and finish with the rest of the sauce.
  11. Sprinkle over the flaked almonds and coriander (optional), reserving some to serve, and bake for 25-30 mins.
  12. Serve garnished with more coriander (optional again).

This is one of our favorite Qmee recipes so far this year – it sounds delicious and we can’t wait to try it out!


(Source: https://www.bbcgoodfood.com/recipes/spiced-aubergine-bake)

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