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Sweet Potato and Eggplant Casserole [Vegan, Gluten-Free]

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With sweet potatoes, coconut milk, chickpeas, and eggplant, this casserole is the perfect blend of savory and sweet! Baked eggplant absorbs the rich tastes of tomato, chili, garlic, and spices to give delicious, intense flavor in every bite. Perfect for a cold night in, or any night!

Sweet Potato and Eggplant Casserole [Vegan, Gluten-Free]



Cook Time



For the Baked Eggplant:

  • 2 eggplants
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon garam masala
  • 1 teaspoon chili powder, optional
  • 1/2 teaspoon garlic powder
  • Salt, to taste

For the Casserole:

  • 2 sweet potatoes
  • 1 can chickpeas, washed and drained
  • 2 cups tomato sauce
  • 1 cup full-fat coconut milk
  • 4 garlic cloves
  • 2 teaspoon Ras el hanout
  • 1 teaspoon cumin
  • Salt, to taste


To Make the Baked Eggplant:

  1. Preheat oven to 345°F. Make the oil mixture by adding the spices and oil in the casserole dish, adding salt to taste. This will leave the dish greased for the second part of this recipe.
  2. Slice the eggplants into about 1/2-inch thick disks. Coat eggplant with the oil mixture and spread onto a baking sheet covered with parchment paper. Bake for 20-30 minutes, flipping them halfway through.

To Make the Casserole:

  1. Increase the oven temperature to 390°F. Mix the tomato sauce, coconut milk, Ras el hanout, cumin, and salt.
  2. Peel and cut sweet potatoes into disks. Place them on the bottom of the casserole dish and cover with the chickpeas. Place baked eggplant on top and cover with the sauce.
  3. Bake or 40-45 minutes. Remove from oven and serve.





Colorful desserts and dinners inspired by cuisines all over the world. I'm a twenty something yogi from the Netherlands who loves sharing colorful and cruelty free recipes. Eat plants not friends!



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0 comments on “Sweet Potato and Eggplant Casserole [Vegan, Gluten-Free]”

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kungaa joseph
1 Years Ago

Yes, do you put the garlic whole or minced? Since you did not say, I just used garlic powder and added it to the sauce. I could not find the special spice for the sauce, but went to www.allrecipes.com and made it. Luckily I had all the ingredients. NOW this is the best dish I ever made; the spices were excellent and tantalizing. I would add more eggplant or do more layers only because it tasted so good. 5 Stars out of 5 for this. thank you

1 Years Ago

When do you put the garlic in? Is it part of the sauce or do you slice it and put it in the casserole dish with the veges?


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