Yemenite Eggplant Aubergine Casserole

Dive into the rich, bold flavors of the Middle East with this Yemenite Eggplant (Aubergine) Casserole, a hearty and aromatic dish that's perfect for cozy dinners or entertaining guests. This vegetarian casserole features tender, golden-brown slices of eggplant layered with a luscious tomato-based sauce seasoned with a fragrant blend of cumin, coriander, turmeric, and smoked paprika. Simmered with diced tomatoes, tomato paste, and vegetable broth, the sauce delivers a depth of flavor that complements the velvety eggplant. Finished in the oven for a slightly caramelized top and garnished with fresh cilantro, this casserole pairs beautifully with rice, crusty bread, or as a standalone centerpiece. With just 20 minutes of prep time, this dish combines comforting textures and vibrant spices in every bite, making it a must-try for fans of Mediterranean or Middle Eastern cuisine. Perfect for plant-based eaters or anyone looking to explore global flavors!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 large eggplant (aubergine)
• 4 tablespoons olive oil
• 1 large yellow onion
• 4 large garlic cloves
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon smoked paprika
• 14 ounces canned diced tomatoes
• 2 tablespoons tomato paste
• 1 cup vegetable broth
• 0.25 cup fresh cilantro leaves
• 1.5 teaspoons salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cut the eggplants into 1/2-inch thick slices and sprinkle both sides with a little salt. Let them sit for 15 minutes to draw out moisture, then pat dry with paper towels.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Fry the eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side. Add more olive oil as needed. Set the cooked eggplant slices aside on a plate lined with paper towels to drain excess oil.

Step 4

Finely chop the onion and mince the garlic cloves.

Step 5

In the same skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes. Stir in the minced garlic and cook for another 1-2 minutes.

Step 6

Add the ground cumin, coriander, turmeric, and smoked paprika. Stir the spices into the onion and garlic mixture, allowing them to bloom for about 30 seconds.

Step 7

Stir in the canned diced tomatoes (including their juice), tomato paste, and vegetable broth. Season with salt and black pepper. Allow the sauce to simmer for 10 minutes, stirring occasionally.

Step 8

In a casserole dish, layer half of the fried eggplant slices, followed by half of the tomato sauce. Repeat with the remaining eggplant and sauce to form two layers.

Step 9

Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes.

Step 10

Remove the foil and bake for an additional 10 minutes, allowing the top to slightly caramelize.

Step 11

Garnish the casserole with freshly chopped cilantro leaves before serving.

Step 12

Serve warm with rice, bread, or as a stand-alone dish.

Nutrition Facts

Serving size	(1977.7g)

Amount per serving	% Daily Value*
Calories	1190.6

Total Fat 75.0g	0%
Saturated Fat 12.5g	0%
Polyunsaturated Fat 9.4g
Cholesterol 7.9mg	0%
Sodium 4690.3mg	0%
Total Carbohydrate 123.5g	0%
Dietary Fiber 49.2g	0%
Total Sugars 61.3g
Protein 24.6g	0%

Vitamin D 0IU	0%
Calcium 434.1mg	0%
Iron 14.8mg	0%
Potassium 4518.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.3%

Protein: 7.8%

Carbs: 39.0%