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Ranch-Spiced Aubergine & Black Bean Bake

Ranch-spiced aubergine and black bean bake with tomato, red pepper and a crisp golden breadcrumb topping.

🍆 Ranch-Spiced Aubergine & Black Bean Bake

This Ranch-Spiced Aubergine and Black Bean Bake is rich, smoky and satisfyingly substantial. Roasted aubergine, beans, peppers and tomatoes are flavoured with our Mexican Ranch Rub, then finished with a crisp golden breadcrumb topping.

The filling is naturally vegan; simply use plant-based bread if required.

🥣 Ingredients

  • 2 large aubergines, cut into 3cm chunks
  • 3 tbsp olive or rapeseed oil
  • 2 tbsp Mexican Ranch Rub
  • 1 onion, chopped
  • 1 red pepper, diced
  • 2 garlic cloves, crushed
  • 2 × 400g tins chopped tomatoes
  • 2 × 400g tins black beans, drained and rinsed
  • 100g fresh breadcrumbs
  • Salt, to taste

⏱ Timings

  • Preparation: 20 minutes
  • Cooking: 45 minutes
  • Serves: 6

🍳 How to Make Ranch-Spiced Aubergine Bake

  1. Preheat the oven to 200°C fan. Toss the aubergine with 2 tablespoons of oil and half the Mexican Ranch Rub.
  2. Roast for 20 minutes until softened and browned at the edges.
  3. Meanwhile, heat the remaining oil and cook the onion and pepper for 7 minutes. Add the garlic and remaining rub for 1 minute.
  4. Add the tomatoes and black beans. Simmer for 12–15 minutes until thick, then fold in the roasted aubergine.
  5. Transfer to a baking dish and scatter evenly with breadcrumbs.
  6. Bake for 15–20 minutes until bubbling with a crisp golden top.

🥗 Serving Suggestions

Serve with rice, warm bread or a crisp green salad. Add grated cheese beneath the breadcrumbs if you do not need the dish to remain vegan.

✨ Why This Recipe Works

Roasting the aubergine separately develops browned edges and prevents it disappearing into the sauce. Reducing the tomato filling first keeps the bake rich rather than watery.

🌶 Spice & Dipity Product Used

Our Mexican Ranch Rub brings smoky chilli and herb flavour to beans, aubergine, tofu and roasted vegetables.

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