Serve this delicious, 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 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’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 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!
Low fat 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).
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.
Spicy Vegan Eggplant Casserole with Thai Basil
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
- 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.
- Preheat the oven to 400 F/ 200 C/ gas mark 6. You will need a large oven/casserole dish.
- 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.
- 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.
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking. 
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:)