Cooked - Vegan Aubergine Chickpea Bake

⨯

⨯

Unauthorized

⨯

You need to be logged in.

Patrons only

⨯

This feature is only available to patrons.

Please consider becoming a patron to support this project!

Unexpected Error

⨯

We are very sorry. Please retry.

Recipe dictation limitations

⨯

At this moment we can only offer improved AI Voices on Patron accounts.

If you are interested in supporting this project please consider upgrading!

If you are a Patron, please login.

Recipe dictation limitations

⨯

Due to limited resources, the voice may sound robotic.

We offer improved AI Voices on Patron accounts, if you are interested in supporting this project please consider upgrading.

Thank you!

Shopping list

⨯

Added to your 🛒 shopping list successfully.

Convert units

⨯

You need to be logged in to use this feature. It's free!

or

Sort ingredients

⨯

For easier reading, you can sort the ingredients according to their functional role in the recipe.

Breakdown recipe

⨯

To help you understand the recipe, we can break it down into sections.

Fluff is removed from steps while preserving necessary details for experienced cooks.

You can break down the recipe visually (diagram), or view all sections in the same page.

Logged successfully

⨯

Successfully logged as cooked!

You can edit your notes and add photos.

What is cook mode?

⨯

Select the step you are cooking to track your progress.

Highlights ingredients being used on that step.

Screen does not go dark.

What is narrative view?

⨯

Currently in beta version.

Steps take full width.

Ingredients and quantities used in the step appear bellow it.

Smart highlighting and more accurate results.

What is this number?

⨯

Based on the recipe nutrition information, this number is the recommended number of total servings for the recipe.

You can edit it to scale the recipe, or adjust the size of the servings using the portion control slider.

More options

⨯

Home Pricing Community My Recipes

Home Pricing Community My Recipes

Vegan Aubergine Chickpea Bake

4.0

2 tbsp olive oil

1 aubergine sliced into thin discs

½ onion finely chopped

3 garlic cloves crushed

2 cans chickpeas drained and rinsed

1 can chopped tomatoes

4 tbsp tomato puree

1 vegetable stock pot or cubed dissolved in a little hot water

2 tbsp Geeta's tamarind chutney

1 tsp cumin

2 tsp mild curry powder

Garnish: Pomegranate seeds, Fresh coriander, Toasted flaked almonds

Preheat your oven to 200C/180C fan/350F.
Brush the aubergine discs on each side with olive oil and arrange on a baking tray lined with baking paper. Bake on each side for 10 mins.
In the meantime heat 1 tbsp of oil in a large pan and sauté the onions for 5 minutes.
Add the garlic, spices, chickpeas, chopped tomato, tomato puree, stockpot and chutney. Bring to a quick boil, then lower the heat, cover and simmer for 10 minutes. Season to taste with salt & pepper.
Layer the chickpeas and baked aubergine in a deep oven dish, then return to the oven and bake for 25-30 minutes.
Garnish with a sprinkle of pomegranate seeds, toasted flaked almonds and fresh coriander. Serve with rice, quinoa, couscous or bread.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥘Casserole

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 47 weeks ago

Get the iOS & Android app

Just released with extra features!

Loading...