This delicious, aromatic vegan eggplant casserole with tomatoes is full of nutritious ingredients and simple to put together. Works as a main or side dish.
The eggplant recipe was quite spontaneous. I came across 2 lovely eggplants and some Thai basil in my fridge I'd forgotten I'd 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 tomatoes 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 nutritious, full of flavour and not overloaded with too many ingredients!
Healthy vegan 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).
What herbs to use
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).
How to make easy vegan eggplant casserole: step-by-step
1.Preheat the oven to 200 C. In a saucepan heat up 2 tablespoons of oil, add the garlic, ginger, chili, onion and celery and cook gently for 2-3 minutes until softened. Add the wine and cook for 1-2 more minutes.
2. Add the tomatoes, sun dried tomatoes, tomato paste, thai basil and 1 teaspoon of salt, stir, cover, bring to the boil, then simmer for 10 minutes stirring occasionally.
3. In the meantime prepare the eggplant. In a pan heat up 3 tablespoons of oil, add the chopped eggplant and fry over a medium heat for about 6 minutes until lightly browned, stirring often. Season lightly with salt, garlic and onion powders, add 2 more tablespoons of oil and fry for 2 more minutes stirring often. Transfer into your casserole dish. The eggplant will finish cooking in the casserole.
4. After 10 minutes of cooking remove the tomato sauce from the heat and blitz very briefly to break up the larger pieces (the mixture should still be chunky).
5. Pour the tomato sauce over the eggplant, combine, drizzle over a little oil and bake for 30 minutes.
Top tips
- Make the tomato sauce chunky by briefly blitzing to break up the larger pieces only.
- When frying the eggplant stir often using a spatula to prevent it browning too much.
- Herbs: I used thai basil but you could swap that for tarragon or cilantro if you prefer.
- Serve this aromatic easy eggplant casserole with fresh crusty bread, rice, couscous or quinoa. It tastes great either hot and cold!
- Freeze individual portions for up to 3 months.
More eggplant recipes
You may also like quinoa stuffed eggplant and 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 eggplant pasta bake with chickpeas.
Check out also this collection of over 12 healthy vegetarian pasta meals.
Keep in touch!
Have you made this tomato eggplant recipe? I'd love to know how it turned out for you. Let me know in the comments below, thanks!
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Spicy Vegan Eggplant Casserole with Thai Basil
Ingredients
- 2 small eggplants cubed
- 3 large tomatoes chopped
- 2 tbsp tomato paste
- 2 tbsp sun-dried tomatoes in oil finely chopped
- 4 tbsp Thai basil finely chopped
- 1 medium onion finely chopped
- 1 small celery stalk chopped
- 3 garlic cloves finely chopped
- 1.5 tbsp fresh ginger finely chopped
- 1 red chilli pepper finely chopped
- 4 tbsp white wine
- 5 olive oil plus a little for drizzling (optional)
- 1 tsp coarse sea salt
- ⅓ tsp each: onion and garlic granules and fine sea salt for seasoning the eggplant
Instructions
- Preheat the oven to 400 F/ 200 C/ gas mark 6.
- In a saucepan heat up 2 tablespoons of oil, add the garlic, ginger, chilli, onion and celery and fry for 2-3 minutes stirring often. Add the wine, stir and cook for 1-2 more minutes. Add the tomatoes, tomato paste, sun-dried tomatoes, Thai basil and salt, cover and bring to the boil, then simmer for 10 minutes, stirring occasionally. Remove from the heat and blitz briefly so that your sauce is dotted with chunks of vegetables.
- As the sauce is bubbling away prepare the eggplant. In a pan heat up 3 tablespoons of oil, add the chopped eggplant and fry over a medium heat for about 6 minutes until lightly browned, stirring often. Season lightly with salt, garlic and onion powders, add 2 more tablespoons of oil and fry for 2 more minutes stirring often. Transfer into your casserole dish. The eggplant will finish cooking in the casserole.
- 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 immediately.
Notes
- Make the tomato sauce chunky by briefly blitzing to break up the larger pieces only.
- When frying the eggplant stir often using a spatula to prevent it browning too much.
- Herbs: I used thai basil but you could swap that for tarragon or cilantro if you prefer.
- Serve this aromatic easy eggplant casserole with fresh crusty bread, rice, couscous or quinoa. It tastes great either hot and cold!
- Freeze individual portions for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Ive made something very similar before but topped with crunchy corn flakes crumbs mixed with cheese. It was delicious. However, I’m making it again and adding zucchini’s. I think it will be ok. What do you think. Also, Thai basil mint is so easy to grow even in our cold climate in Canberra Australia
Are you using both the eggplant and zucchinis? Because if you are the sauce might be too runny. Perhaps consider using less fresh tomatoes and more tomato paste. Hope it works out for you ok:)
I made this last weekend and loved it. I don't really think it needs the final cooking in the oven, though, so might just leave it to sit for a little while before serving to allow the flavours to meld together.
So happy to hear you enjoyed this dish! And glad you made it your own too:) Thank you for stopping by:)))
I don't think I could ever eat enough aubergines, this sounds delicious, a new way with them that I haven't tried before!
Thank you, glad you like it:) I am also a huge fan of aubergines!
What a great combination of flavours. Thanks for submitting it to Meat Free Mondays. I've featured your recipes and shared it 🙂
Thank you! Sorry I haven't got a new recipe to link up this week, I am on holiday this week, but I'll definitely have something new to share next week:)
I am a big eggplant fan! I am loving this dish with Thai flavors.
Thanks so much Balvinder?
Spotted this on facebook and thought oh that looks delish, must go check it out. I am a huge fan of aubergine (I find egg plant a rather ugly name for such a tasty vegetable). I am adding this to my list of recipes i must try i think it will make a fabulous easy midweek meal. Thank you for sharing.
Thanks Jacqui! I hope you like it if you do make it:)
I love eggplant, so thanks for the recipe!
You are welcome! Thanks for stopping by:)
Looks so scrumptious ?
Thanks Lathiya:)