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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.


  • 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


  • 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

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

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