Spicy Vegan Eggplant Casserole with Thai Basil

Serve this gluten free, aromatic Spicy Vegan Eggplant Casserole with Thai Basil with fresh crusty bread and enjoy with friends or family.  It tastes great the next day too!

This Spicy Vegan Eggplant Casserole with Thai Basil was inspired by the fantastic summer brunch recipe ideas featured in this week’s #CookBlogShare.   Do have a look at this delicious collection if you haven’t seen it yet.  I am sure you’ll be inspired too (and if you’ve got a recipe to share join the party!).

The recipe itself was quite spontaneous. I came across 2 lovely eggplants and some Thai basil in my fridge I’d forgotten I bought (this happens a lot!).  I decided to make a light vegetarian dish that would be ideal as a brunch recipe.

My Spicy Vegan Eggplant Casserole with Thai Basil is precisely that.  Plus it is very easy to make (I know I say that a lot but you’ll agree with me when you read the Instructions below).  It’s healthy, vegan and not overloaded with too many ingredients!

Healthy eggplant casserole

There is a perception that cooking eggplant has to involve using a lot of oil, which in turn can make the eggplant taste a little greasy and the dish quite calorific.  I’ve avoided this problem by using only a few tablespoons of oil to first lightly brown the eggplant, and then adding only 2 tablespoons to  the tomato sauce.  It is up to you whether you choose to drizzle the dish with a bit more oil before popping it in the oven (I promise it still won’t be greasy if you do).

Thai basil

I discovered Thai basil only a few months ago.  I found its aroma intriguing though wasn’t sure what to do with it at first.  It seemed exotic and not the type of basil suitable for Italian dishes (it really isn’t).  But practice makes perfect and I am now much more confident using this lovely aromatic herb in my cooking. (See also my Thai Basil Chickpeas in Rich Tomato Sauce, which I posted a few weeks ago).

Serving suggestions

Serve this aromatic easy aubergine casserole with fresh crusty bread and enjoy with friends or family. You can also serve it with rice, couscous or quinoa.  It tastes great both hot and cold!

More eggplant recipes

You may also like this Spicy Quinoa Stuffed Eggplant and this Eggplant Tomato Casserole with Beans.  Both are vegan, gluten free and super easy to put together.  Check out also this Easy Spicy Baked Beans recipe.  A fantastic side dish, perfect to add to you Sunday brunch menu.  You may also enjoy this one pot, super easy to make Healthy Pasta Bake with Eggplant and Chickpeas. 

Print

Spicy Vegan Eggplant Casserole with Thai Basil

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

Serve this gluten free, aromatic Spicy Vegan Eggplant Casserole with Thai Basil with chunks of fresh crusty bread and enjoy with friends or family - it tastes great either hot and cold!

Course: Dinner, Lunch, Main

Cuisine: Asian Fusion

Keyword: thai basil eggplant recipe, vegan eggplant casserole

Servings: 4 -6 servings

Author: Everyday Healthy Recipes

Ingredients

• 2 small eggplants aubergine, cubed
• 3 large tomatoes chopped
• 2 tablespoons tomato paste
• 2 tablespoons sun-dried tomatoes finely chopped
• 4 tablespoons Thai basil finely chopped
• 1 large onion finely chopped
• 1 celery stalk chopped
• 3 garlic cloves finely chopped
• 1.5 tablespoon fresh ginger finely chopped
• 1 red chilli with or without the seeds
• 4 tablespoons white wine
• Olive oil for frying and drizzling
• Sea salt
• Onion and garlic granules

Instructions

1. In a large frying pan heat up 3 tablespoons of oil and fry the eggplant cubes over a fairly high heat for about 6 minutes, stirring often, to brown it a little. Sprinkle with salt, onion and garlic granules, add 2 more tablespoons of oil and continue frying for 2-3 more minutes, stirring often (don't let the eggplant darken too much). Set aside.
2. Preheat the oven to 400 F/ 200 C/ gas mark 6. You will need a large oven/casserole dish.
3. In a saucepan heat up 2 tablespoons of oil, add the garlic, ginger, chilli, onion and celery and fry for 2 minutes stirring often. Add the wine, stir and fry for another 1-2 minutes. Add the tomatoes, tomato paste, sun-dried tomatoes and Thai basil, season (I used 1 teaspoon of salt), cover and simmer for 10 minutes, stirring occasionally. Remove from the heat and puree a little, so that your sauce is dotted with chunks of vegetables.
4. Place the eggplant in your casserole dish, pour the sauce over and spread evenly, drizzle with a bit of oil (optional but highly recommended) and bake for 30 minutes. Serve with crusty bread.

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RECIPE LINK PARTIES

I am bringing this recipe to #CookBlogShare which I have the pleasure of hosting this week. If you’ve got a recipe join the party! And if you are not a blogger check out the fantastic summer brunch recipe ideas featured this week:)

I am also sharing this vegan eggplant casserole recipe with Meat Free Mondays, and Recipe of the Week.