Save It A creamy, flavorful vegetarian bake combining roasted eggplant, ripe avocado, and aromatic curry spices for a comforting, nutrient-rich meal.
When I first experimented with combining avocado and eggplant in a curry bake, I was surprised how well the flavors melded into a comforting one-dish meal. The creamy avocado and roasted eggplant have quickly become family favorites at our dinner table.
Ingredients
- Eggplants: 2 medium, cut into 1-inch cubes
- Avocados: 2 ripe, peeled, pitted, and sliced
- Onion: 1 large, finely chopped
- Tomatoes: 2 large, diced
- Garlic: 2 cloves, minced
- Ginger: 1-inch piece fresh, grated
- Curry powder: 2 tbsp
- Ground cumin: 1 tsp
- Ground turmeric: 1/2 tsp
- Chili flakes (optional): 1/2 tsp
- Salt and black pepper: to taste
- Olive oil: 3 tbsp
- Coconut milk: 1/2 cup
- Fresh cilantro: 1/4 cup chopped (plus extra for garnish)
- Grated mozzarella or vegan cheese alternative: 1/2 cup
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Instructions
- Preheat oven:
- Preheat the oven to 400°F (200°C)
- Roast eggplant:
- Toss the eggplant cubes with 2 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, turning halfway, until golden and tender
- Prepare base:
- Heat 1 tbsp olive oil in a large skillet over medium heat. Sauté onion for 4 minutes until translucent. Add garlic and ginger and cook for 1 minute
- Spices:
- Stir in curry powder, cumin, turmeric, and chili flakes. Cook for 1 minute until fragrant
- Add tomatoes and coconut milk:
- Add diced tomatoes and cook for 5 minutes until softened. Pour in coconut milk, bring to a gentle simmer, and cook for 3 minutes more
- Add eggplant and cilantro:
- Fold in roasted eggplant and chopped cilantro. Taste and adjust seasoning
- Layer curry and avocado:
- Gently layer half the eggplant curry mixture in a lightly greased baking dish. Arrange half the avocado slices on top. Repeat with remaining curry and avocado
- Add cheese:
- Sprinkle grated cheese over the top
- Bake:
- Bake for 15 minutes, until cheese is melted and bubbling
- Serve:
- Let cool slightly, garnish with extra cilantro, and serve warm
Save It We love sharing this bake as a weeknight dinner. It brings everyone together and often sparks lively mealtime conversations about its cozy flavors.
Required Tools
Knife and cutting board, baking sheet, large skillet, 9x13-inch baking dish, grater are all you need for this simple one-dish meal.
Allergen Information
Contains dairy if using regular cheese. Coconut milk may affect those with tree nut allergies. Always check ingredient labels for safety.
Nutritional Information (per serving)
Calories: 340 Protein: 7 g Total Fat: 23 g Carbohydrates: 27 g
Save It Enjoy this creamy curry bake fresh from the oven and garnish with lots of cilantro. It's sure to become a new vegetarian favorite.
Recipe FAQs
- → Can I make this dairy-free?
Yes, substitute mozzarella with a vegan cheese alternative for a dairy-free dish.
- → What can I serve alongside?
Basmati rice, quinoa, or naan bread pair excellently for a complete meal.
- → Is this dish suitable for meal prep?
Absolutely. Prepare up to baking stage, refrigerate, then bake before serving for best texture.
- → Can chickpeas or lentils be added?
Yes, mix in cooked chickpeas or lentils before baking to enhance protein and heartiness.
- → How spicy is the dish?
The spice level is mild but adjustable; add more chili flakes for increased heat if desired.
- → What can I use instead of coconut milk?
Regular cream works well if you're not avoiding dairy, or try cashew milk for a creamy vegan swap.
