Serves
4
Aubergine and Chickpea Bake
A nice hearty dish, like a light curry taste packed with tomatoes and roasted aubergines. Very tasty. The chickpeas add a nice texture but you can use any beans in this. Butter beans would work really well too.
Ingredients
- 4 aubergines, cut into 5mm-1cm slices
- 3 tbsp olive oil
- 2 onions, chopped
- 4 garlic cloves, finely chopped
- 1 tbsp mustard seeds
- 1 tsp fenugreek seeds
- 1 tbsp garam masala
- 1/4 tsp cayenne pepper
- 1/2 tsp ground cinnamon
- 1 tsp cumin
- 1 tsp coriander
- 2 x 400g cans chopped tomatoes
- 200ml canned coconut milk
- 1 can chickpeas, drained & rinsed
- 2 tbsp flaked almonds
- Small bunch fresh coriander, chopped
Directions
- Preheat oven to 200°C.
- In two baking dishes, add 1 tbsp of olive oil to each and distribute 1 layer of the aubergine slices into each tray, wiping in the oil as you go.
- Pop them in the oven and cook for 10 minutes, then turn and cook for another 10 minutes until golden.
- While they bake, in a deep frying pan, add the remaining oil, then the onions and garlic, and cook for a few minutes until the onion softens.
- Add the mustard seeds, fenugreek, garam masala, cayenne, cinnamon, cumin, and coriander, and stir for 1 minute until fragrant.
- Add the chopped tomatoes, coconut milk, and chickpeas, and stir. Season with salt and pepper to your liking.
- In a baking dish, add 1/3 of your chickpea mix, smooth out and evenly distribute.
- Add 1 layer of aubergines, add another 1/3 of the liquid and spread, then another layer of aubergines, and finish on top with the rest of the chickpea mixture.
- Scatter over the flaked almonds and fresh coriander and bake in the oven for 25-30 minutes.
- Enjoy.
- Kcal: 403
- Protein: 12g
- Fats: 23g
- Carbs: 30g
- Fibre: 13g
- Serving: Per serving
