Spiced aubergine bake

Baked eggplant slices with coconut milk and tomato sauce is a hearty warming dish that is also suitable for vegans.

Ingredients:
4 eggplants, cut into 1 cm slices
3 tablespoons of vegetable oil
2 tablespoons of coconut oil
2 large onions, chopped
3 cloves of garlic, chopped
1 tablespoon of black mustard seeds
½ tablespoon of fenugreek seeds
1 tablespoon garam masala spice mix
¼ teaspoon of chili powder
1 cinnamon stick
1 teaspoon ground cumin
1 teaspoon of ground coriander
2 x 400 g tins of chopped tomatoes
200 ml of coconut milk
Sugar (to taste)
2 tablespoons of almond flakes

Directions:

1 Preheat the oven to 200 degrees. Coat each eggplant slice liberally with vegetable oil and place on a baking sheet. Bake for 10 minutes, then flip and bake for another 5-10 minutes until the eggplant slices are golden.
2. Heat the coconut oil in a large pan and add the onions. Cover and simmer over low heat for about 5 minutes until tender. Add the garlic, mustard seeds, fenugreek seeds, garam masala spices, chili spices, cinnamon, cumin and ground coriander. Fry for a few seconds until the delicious aroma spreads.
3. Pour the chopped tomatoes and coconut milk into the seasoned onions and mix well. Season with sugar, salt, and pepper to taste.

4. The eggplants are already fried, and the tomato sauce is also made, so all that remains is to prepare the frying. We will use a baking dish for this: pour a third of the prepared tomato sauce on the bottom of the baking dish. Place half of the prepared eggplant slices on top. Again, pour a third of the tomato sauce over the top of the eggplant, followed by the remaining eggplant slices. Finish the last layer with the remaining tomato sauce. Sprinkle chopped almonds and fresh chopped coriander (as needed) on top and bake for 25-30 minutes. When serving, you can additionally decorate with fresh coriander leaves.
Yield: 4-6 servings
Recipe: bbcgoodfood.com