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Spicy Eggplant and Tomato Bake Recipe

Stashcook

This is a yummy dish made with eggplants and tomatoes. It's spicy and cooked in the oven. You mix the veggies with spices and bake them. Then you add beans and coconut sauce and bake it more. Eat it with rice or bread.

Ingredients

2 large eggplants
300 g grape tomatoes
3 cloves of garlic
4 cm piece of ginger
1 tsp ground coriander
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp cayenne pepper
1 can (400 g) diced tomatoes
1 can (400 g) cannellini beans
1 can (400 g) light coconut milk
1 red chili
1 bunch of fresh cilantro
2 tbsp olive oil
Salt to taste

Method

1
Preheat your oven to 200°C (390°F).
2
Cut the eggplants into 1-inch cubes and place them in a large roasting tray.
3
Halve the grape tomatoes and add them to the tray.
4
Peel and mince the garlic and ginger, then add to the tray with the eggplants and tomatoes.
5
Sprinkle the ground coriander, cumin, smoked paprika, and cayenne pepper over the vegetables.
6
Drizzle the olive oil and sprinkle salt over the mixture, then toss everything to coat evenly.
7
Roast in the preheated oven for 25 minutes.
8
While the vegetables are roasting, drain and rinse the cannellini beans.
9
Slice the red chili into thin rings and roughly chop the cilantro, setting some aside for garnish.
10
After 25 minutes, remove the tray from the oven. Add the diced tomatoes, cannellini beans, and light coconut milk to the tray and stir.
11
Scatter the sliced red chili and most of the cilantro over the top and return the tray to the oven.
12
Bake for another 35 minutes, or until the vegetables are tender and the sauce has thickened.
13
Garnish with the remaining cilantro before serving.
14
Enjoy your spicy eggplant and tomato bake with rice or flatbreads.

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