Aubergine and onion bhaji bake
SERVES 2
This vegan spin on the Indian takeaway classic makes a wholesome and super filling dinner.
YOU WILL NEED
4 baby aubergines, halved lengthways and the flesh scored
1tbsp olive oil
2 heaped tbsp Madras curry paste mixed with 1tbsp water
227g can chopped tomatoes
1 large onion, cut into wedges
400g can chickpeas, drained and rinsed 4 onion bhajis roughly torn
½ tbsp mint sauce
75g dairy-free coconut yogurt
½ cucumber, de-seeded, peeled and diced Coriander, to garnish (optional) Mango chutney and mini poppadoms, to serve
HOW TO DO IT
1 Heat the oven to 180C Fan/gas 6. Brush the cut-side of the aubergines with oil, put in a small roasting tin and roast for 15 mins.
2 Mix the curry paste with the tomatoes and add to the tin with the onion wedges, give everything a mix to combine. Cook for a further 20 mins until the vegetables are just tender.
3 Stir in the chickpeas then scatter over the onion bhajis. Cook for 10 mins until the chickpeas are warmed through and the bhajis are crisp.
4 Meanwhile, stir together the mint sauce, yogurt and diced cucumber; season to taste.
5 Scatter the coriander over the traybake if using then serve with the minty yogurt, mango chutney and poppadoms as wished.
TIP CHECK YOUR PACK OF ONION BHAJIS ARE VEGAN. IF YOU’RE NOT DAIRY-FREE, USE NATURAL YOGURT INSTEAD OF COCONUT.