4 eggplants, cut into 5mm-1cm slices
3 tbsp vegetable oil
1 ½ tbsp coconut oil
2 large onions, chopped
3 garlic cloves, crushed
3 tsp black mustard seeds
½ tbsp fenugreek seeds
3 tsp garam masala
¼ tsp hot chilli powder
1 cinnamon stick
1 tsp ground cumin
1 tsp ground coriander
2 x 400 g cans chopped tomatoes
200 ml coconut milk
sugar, to taste
1 ½ tbsp flaked almonds
1 small bunch coriander, roughly chopped (optional)
- Heat oven to 220C/200C fan. Generously brush each eggplant slice with vegetable oil and place in a single layer on a baking tray, or two if they don’t fit on one. Cook on the low shelves for 10 mins, then turn over and cook for a further 5-10 mins until they are golden. Reduce the oven to 180C/160C fan.
- Heat the coconut oil in a large, heavy-based frying pan and add the onions. Cover and sweat on a low heat for about 5 mins until softened. Add the garlic, mustard seeds, fenugreek seeds, garam masala, chilli powder, cinnamon stick, cumin and ground coriander. Cook for a few secs until it starts to smell beautiful and aromatic.
- Pour the chopped tomatoes and coconut milk into the spiced onions and stir well. Check the seasoning and add a little sugar, salt or pepper to taste.
- Spoon a third of the tomato sauce on the bottom of a 2-litre ovenproof dish. Layer with half the eggplant slices. Spoon over a further third of tomato sauce, then the remaining eggplant slices, and finish with the rest of the sauce. Sprinkle over the flaked almonds and coriander (if using), reserving some to serve, and bake for 25-30 mins. Serve garnished with more coriander.