This spiced aubergine bake brings together the creamy texture of roasted aubergines with a rich tomato sauce infused with warming Middle Eastern spices. Layers of tender aubergine slices are nestled in a fragrant sauce made with cumin, coriander, cinnamon, and paprika, then topped with a golden cheese crust that bubbles to perfection in the oven. This hearty vegetarian dish delivers deep, satisfying flavors that make it perfect as a main course or impressive side dish. The beauty of this recipe lies in how the aubergines absorb all the aromatic spices while maintaining their silky texture, creating a dish that’s both comforting and exotic.
Serves: 6 people
What You’ll Need
For the aubergines:
- 3 large aubergines (about 2 pounds total)
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the spiced tomato sauce:
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh parsley, chopped
For the topping:
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup mozzarella cheese, shredded
- 2 tablespoons fresh breadcrumbs
- 2 tablespoons pine nuts (optional)
Preparing the Aubergines
Start by preheating your oven to 400°F. Wash the aubergines and trim off the green tops, then slice them lengthwise into pieces about 1/2 inch thick. You should get about 4-5 slices per aubergine.
Arrange the aubergine slices on two large baking sheets lined with parchment paper. Brush both sides generously with olive oil and season with salt and pepper. Roast for 25-30 minutes, flipping halfway through, until the slices are golden brown and tender when pierced with a fork. The edges should be slightly caramelized. Set aside to cool while you prepare the sauce.
Creating the Aromatic Spice Base
Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add the diced onion and cook for 5-6 minutes until softened and lightly golden. Stir in the minced garlic and cook for another minute until fragrant.
Add all the spices – cumin, coriander, cinnamon, smoked paprika, and cayenne pepper. Stir constantly for about 30 seconds until the spices become very fragrant and slightly toasted. This step is crucial for developing deep, complex flavors.
Building the Rich Tomato Sauce
Pour in the crushed tomatoes and add the tomato paste, sugar, and salt. Stir everything together and bring to a gentle simmer. Reduce the heat to low and let the sauce cook for 15-20 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.
The sauce should coat the back of a spoon but still be pourable. Taste and adjust seasoning as needed – you might want more salt, a pinch more sugar for balance, or extra cayenne for heat. Remove from heat and stir in the chopped mint and parsley.
Assembling Your Bake
Reduce your oven temperature to 375°F. Lightly grease a 9×13 inch baking dish with olive oil. Spread about 1/3 of the spiced tomato sauce across the bottom of the dish.
Arrange half of the roasted aubergine slices over the sauce, overlapping them slightly. Pour another 1/3 of the sauce over the aubergines, then layer the remaining aubergine slices on top. Finish with the remaining sauce, making sure to cover all the aubergines.
Adding the Golden Topping
In a medium bowl, mix together the ricotta cheese, half of the Parmesan, and a pinch of salt and pepper. Drop spoonfuls of this mixture evenly over the top of the bake, then gently spread it with the back of a spoon.
Sprinkle the remaining Parmesan cheese, mozzarella, and breadcrumbs over the ricotta layer. If using pine nuts, scatter them over the top for extra texture and nutty flavor.
Baking to Perfection
Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for another 15-20 minutes until the top is golden brown and bubbling around the edges. The cheese should be melted and lightly browned in spots.
Let the bake rest for 10-15 minutes before serving. This resting time allows the layers to set and makes it easier to cut clean portions.
Serving Suggestions
This spiced aubergine bake is delicious on its own with some crusty bread to soak up the flavorful sauce. It also pairs wonderfully with a simple green salad dressed with lemon and olive oil, or some roasted vegetables like zucchini or bell peppers.
Make-Ahead Tips
This dish actually improves with time as the flavors continue to develop. You can assemble the entire bake up to a day ahead, cover tightly, and refrigerate. Just add an extra 10-15 minutes to the baking time if cooking from cold.
Leftover portions reheat beautifully in the microwave or a low oven, making this perfect for meal prep or easy weekday lunches.
