Spicy Aubergine Stew

gluten free aubergine recipe
  • Ali

Are you like me and as the seasons change feel the need to start to eat more warming, comforting foods. There’s a historical reason for this as our ancestors would have found it more difficult to search for food in winter so stocking up for the change in season was essential if they were to survive what could be long, lean months.  I love aubergine and while I’m really happy to make Baba Ganoush in the summer, in winter I crave something more hearty. I’m not one for all those oily, super rich aubergine dishes though so this is my compromise. A delicious aubergine stew that is warming, comforting and rich made with coconut milk, tomatoes and just the right amount of spices. Delicious


  • 3 - 4 aubergines (depending on size), cut into 1cm thick slices
  • 3 tbsp rapeseed oil
  • 2 tbsp coconut oil
  • 2 large onions, chopped
  • 3 garlic cloves, crushed
  • 1 tbsp black mustard seeds
  • ½ tbsp fenugreek seeds
  • 1 tbsp garam masala
  • ¼ tsp cayenne
  • ½ tsp Chipotle chilli flakes
  • 1 cinnamon stick
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 x 400g cans chopped tomatoes
  • 200 ml coconut milk
  • Small bunch coriander, roughly chopped (optional)


Heat the oven to 220C/200C fan/gas 7. Generously brush each aubergine slice with the rapeseed oil and place in a single layer on baking trays. This may need 3 trays so you may need to alternate them in the oven.

Cook the aubergines on the lower shelves of the oven for 10 mins, then turn over and cook for a further 10 mins until they are golden brown. Don’t allow them to crisp and burn. Reduce the oven to 180C/160C fan/gas 4.

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, chipotle chilli flakes, cayenne, cinnamon stick, cumin and ground coriander. Cook for a few secs until it starts to smell beautifully aromatic.

Quickly add the chopped tomatoes and coconut milk into the spiced onions and stir well. Check the seasoning and 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 aubergine slices. Spoon over a further third of tomato sauce, then the remaining aubergine slices, and finish with the rest of the sauce. If your dish isn’t big enough to accommodate all the aubergines in 3 layers add a 4th layer keeping back enough sauce to finish with a final layer on top.

Sprinkle over the chopped coriander (if using), reserving some to serve, and bake for 25-30 mins. Serve garnished with more coriander.

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