Aubergine Bake

Name: Aubergine Bake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 4 Aubergines (sliced into about 7mm thick rings); 5 tbsp Vegetable oil; 2 Garlic cloves (crushed); 2 Onions (finely chopped); 800 g Chopped tomatoes (tinned); 200 ml Coconut milk; 0 Flaked almonds (handful); 0 Chopped coriander (optional, to serve)

[[ recipeID=recipe-8lhunbvdd, title=Aubergine Bake ]]

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Preheat oven to 220°C/200°C fan /400°F/ gas mark 6
Take the aubergine slices and brush each side lightly, using approximately 3 tablespoons of the vegetable oil and place on a baking tray
Place the baking tray in the oven for 20 minutes, removing the aubergine pieces halfway through and turning them over. Remove and turn the oven down to 180°C/160°C fan /350°F/ gas mark 4
In a large frying pan or wok, place the remaining 2 tablespoons of vegetable oil, the garlic, and the onion on a medium heat. Fry for 5 minutes until the onion is softened
Pour in your Teaspoon Club spice packet and stir well until the spices release their fragrance (about 30 seconds)
Pour in the tin of chopped tomatoes and coconut milk, and add any seasoning if you wish. You could also add a teaspoon of sugar if the sauce is a little tart for your taste. Mix well and turn off the heat
In a cast-iron casserole dish or deep baking tray, spoon about ¼ of the tomato sauce into the bottom of the dish and spread evenly. Top with ¼ of the aubergine slices, arranged neatly to create a layer. Add a further ¼ of tomato sauce, then another layer of aubergines. Repeat again to create one final layer using the last ¼ of the aubergines
Spread the remaining tomato sauce on top of the last aubergine layer and sprinkle over the flaked almonds. Return to the oven and bake for 25 minutes
Serve hot with chopped coriander if desired

Notes

This vegan dish is rich with flavour- perfect to impress.

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