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…
- Heat oven to 220C/200C fan/gas 7.
- 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.
- 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.
- Heat 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.
- Pour 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.
- Spoon a third of the tomato sauce on the bottom of a 2-litre ovenproof dish and layer with half the eggplant (aubergine) slices.
- Spoon over a further third of tomato sauce, then the remaining eggplant (aubergine) slices, and finish with the rest of the sauce.
- Sprinkle over the flaked almonds and coriander (optional), reserving some to serve, and bake for 25-30 mins.
- 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!