If you asked me which meals make me feel most comforted, I’d pick soups, curries and casseroles every time. I’m definitely a savory person. With the holiday season upon us, it’s the perfect time to share warming dishes that feed a crowd. Casseroles are ideal for gatherings — they’re easy to prepare, budget-friendly and great for sharing with family, friends or neighbors. I’ll be serving this one at Christmas: it’s simple, affordable and delicious.
One of my favourite memories is visiting my sister-in-law, who always prepares amazing vegan dishes especially for me. She makes an oven-baked eggplant dish with a tomato sauce and fried eggplant slices that I always reach for first. I love recipes that bring back memories, and this casserole does exactly that — every bite reminds me of warm visits to my brother and sister-in-law’s welcoming home.
This casserole layers sweet potato rounds, chickpeas and baked eggplant, all topped with a savory tomato and coconut sauce. I bake the eggplant instead of frying it to reduce added oil — eggplant soaks up oil like a sponge, so baking keeps the dish lighter while still producing tender, caramelized slices. If you prefer, you can easily swap ingredients: use regular potatoes instead of sweet potatoes, add zucchini, or try a different bean in place of chickpeas. For those following a high-carb, low-fat (HCLF) plan, you could attempt the recipe without oil; I haven’t tested that variation extensively, so if you try it, let me know how it turns out.
Now let’s get into the recipe. I’d love to hear about your favourite casserole — leave a comment or tag me in your photos if you recreate this dish.
One Love,
A.J.
Sweet Potato & Eggplant Casserole
15 mins
1 hr
1 hr 15 mins
Main Dish, Side Dish
Vegan
6 people
Ingredients
Baked Eggplants
- 2 eggplants
- 1/4 cup extra virgin olive oil
- 1 tbsp garam masala
- 1 tsp chili powder (optional)
- 1/2 tsp garlic powder
- to taste salt
Casserole
- 2 sweet potatoes about 500 g
- 1 can chickpeas
- 2 cups tomato sauce
- 1 cup full-fat coconut milk
- 4 cloves garlic minced
- 2 tsp ras el hanout
- 1 tsp cumin
- to taste salt
Instructions
Baked Eggplant
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Preheat the oven to 175°C (350°F). Prepare the oil and spice mixture in a small bowl or directly in the baking dish by combining the olive oil with garam masala, garlic powder, chili powder if using, and salt to taste. Slice the eggplants into rounds about 1 cm (1/2 inch) thick. Brush or toss the eggplant slices with the seasoned oil so they are evenly coated. Arrange the slices in a single layer on a parchment-lined baking sheet and bake for 20–30 minutes, flipping once halfway, until the eggplant is soft and lightly browned. Remove from the oven and set aside while you prepare the casserole base.
Assemble and Bake
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Increase the oven temperature to 200°C (400°F). In a bowl, whisk together the tomato sauce, minced garlic, coconut milk, ras el hanout, cumin and salt until smooth and well combined. Peel and slice the sweet potatoes into rounds similar in thickness to the eggplant. Layer the sweet potato slices evenly across the bottom of a casserole dish. Spread the drained and rinsed chickpeas over the sweet potatoes. Arrange the baked eggplant slices on top of the chickpeas, then pour the tomato-coconut sauce evenly over the entire dish. Cover the casserole with foil and bake for 40–45 minutes, or until the sweet potatoes are tender when pierced with a fork and the sauce is bubbling around the edges. Remove the foil for the last 10 minutes if you’d like a slightly roasted top. Let the casserole rest for a few minutes before serving. Enjoy warm.