Masala Aubergine Bake

Vegetarian

Prep: 5 mins Cooks: 25 mins

Ingredients (Serves 2)

Metric

Imperial

160 g 5.6 oz auberginechopped (into 2cm cubes)
1 tbsp 1 tbsp coconut oil
2 tsp 2 tsp garam masala
1 tsp 1 tsp mustard seeds
1 tsp 1 tsp fennel seeds
0.5 tsp 0.5 tsp cinnamon (ground)
60 g 2.1 oz almond butteror any nut butter
50 g 1.8 oz yoghurt (dairy)or plant based alternative
10 g 0.4 oz corianderroughly chopped
1 1 chopped tomatoes (can)

Dinner

Serve this richly spiced aubergine dish with friends as part of an Indian-themed feast.

Prep: 5 mins Cooks: 25 mins

Ingredients (Serves 2)

Metric

Imperial

160 g 5.6 oz auberginechopped (into 2cm cubes)
1 tbsp 1 tbsp coconut oil
2 tsp 2 tsp garam masala
1 tsp 1 tsp mustard seeds
1 tsp 1 tsp fennel seeds
0.5 tsp 0.5 tsp cinnamon (ground)
60 g 2.1 oz almond butteror any nut butter
50 g 1.8 oz yoghurt (dairy)or plant based alternative
10 g 0.4 oz corianderroughly chopped
1 1 chopped tomatoes (can)

Preheat the oven to 200C (180C fan)

In a large ovenproof casserole dish, dry fry the aubergine for 5 minutes or until charred. Remove from the dish and set aside.

Heat the coconut oil in the casserole dish and once melted, add the garam masala, mustard seeds, fennel seeds and ground cinnamon and fry for 2-3 minutes, until fragrant.

Add the chopped tomatoes and almond butter with a pinch of salt and stir through until combined. Add the aubergine back into the pan, along with a splash of water if needed, and stir.

Place in the oven for 15 minutes to bake. Serve with the coriander and yoghurt.