VEGETABLE AUBERGINE BAKE

Sometimes after a long day at work all you need is a hearty, warming meal! I simply love this veggie based dish. It oozes flavour and authenticity, whilst ensuring you get your daily hit of nutrients! It always leaves me feeling light but fully satisfied!

Aubergines are my favourite vegetables to cook with, they’re so diverse you can throw them into any dish and sass them up with plenty of spices to create a variety of cuisines.

If you want to bulk the dish up, try serving with some brown rice or for an extra protein hit, crack a couple of eggs on top 5 minutes before serving!

To make this dish completely vegan, use coconut yogurt instead of natural Greek yogurt!

Ingredients: serves 3 / 4

3 aubergines

2 onions

1 courgette

1 large red bell pepper

1 x can of organic tinned tomatoes

¼ tin of coconut milk

2 tbsp. olive oil

1 tbsp. turmeric

1 tbsp. garam masala

1 tbsp. cayenne pepper

1 tbsp. chilli seeds   

1 tbsp. cinnamon

1 tbsp. dijon mustard

1 avocado

1 lemon

4 tbsp. Greek yogurt or coconut yogurt 

3 tbsp. flaked almonds

Handful of coriander

Salt and pepper to taste

Method:

Preheat the oven to 190 degrees.

Slice the aubergines into thin slices (approx. 5 slices per aubergine) and place on a baking tray. Sprinkle with olive oil, salt and pepper and oven for 15 minutes.

In the meantime, slice the onions, pepper and courgette and pan fry for 5 minutes (until browned) with a little olive oil.

Then add in the spices; turmeric, garam masala, cayenne pepper, chilli seeds and cinnamon. Stir for a couple of minutes before adding ½ can of tinned tomatoes, ¼ can of coconut milk, dijon mustard and 2 tbsp. natural Greek yogurt. Allow to simmer for 5 minutes.

Once the aubergines are browned, removed from the oven. Pour 1/3 of the tomato and coconut sauce into the bottom of an oven proof dish, then layer with aubergine slices. Repeat until the sauce and aubergines are stacked in the dish.

Pour the remaining ½ can of tinned tomatoes on top of the aubergines with a little salt and pepper.

Place in the oven on medium heat for approx. 45 minutes.

Once cooked, remove from the oven and sprinkle with chopped coriander and flaked almonds. Serve with guacamole and natural Greek yogurt.

Guacamole:

Peel and destone the avocado and mash into a bowl. Add the juice of 1 lemon, ½ tsp chilli seeds, salt, pepper and 2 tbsp. natural Greek yogurt and stir well until smooth and creamy.