September 2014
S M T W T F S
« Aug    
 123456
78910111213
14151617181920
21222324252627
282930  

Search



Tags

Eggplant (Aubergine) Creole Casserole Recipe

January 30th, 2013 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 3mediumeggplants, washed and sliced into rounds
  2. 1tablespoonolive oilor peanut oil, which will not absorb as much into the eggplant when frying
  3. 2mediumonions, cut into quarters
  4. 3garlic cloves, chopped
  5. 7 fresh peeledtomatoes, quartered
  6. 2green bell peppers, seeded and chopped
  7. 3red bell peppers, seeded and chopped
  8. 1scotch bonnet pepper, seeded and finely chopped
  9. 1stalkcelery, chopped
  10. 1/4cup choppedfresh Italian parsley
  11. 1tablespoonolive oil
  12. 3tablespoonstomato paste
  13. 1/2cupwarm water
  14. 1/2teaspoondried oregano
  15. 1/4teaspoondried thyme
  16. 1/4teaspoonsalt, to taste
  17. 1/8teaspoonblack pepper, to taste
  18. 1/4cup gratedcheddar cheese
  19. 1/4cup gratedromano cheese

DIRECTIONS

  1. Wash and slice the eggplant.
  2. Sprinkle well with some salt in a strainer and let sit for 30 minutes.
  3. Rinse salt off well, and pat dry on towelling.
  4. Heat the first amount of oil in a fry pan and saute each slice of eggplant just until golden with brown colourings.
  5. Arrange eggplant in the bottom of a 9 x 13 baking pan.
  6. Hint: sometimes I brush oil on my eggplant and place on a cookie sheet, and bake in the oven turning once to brown each side, maybe a total of 12 minutes, instead of the frying.
  7. Also with the pan frying you might have to add more oil, as the eggplant will absorb the oil.
  8. (or use peanut oil which does not get too absorbed into vegie.).
  9. After layering into your baking dish set oven to 350 degrees F.
  10. Heat the second tablespoon on olive oil in a skillet and saute onion, peppers, and celery for 5 minutes.
  11. Add the tomatoes and cook two minutes.
  12. Add the paste, and water and spices.
  13. Cook until thickened.
  14. Pour over the eggplant evenly.
  15. Sprinkle with the romano cheese.
  16. Sprinkle with the cheddar cheese.
  17. Sprinkle with the black pepper freshly ground.
  18. Bake in the oven until cheese is melted and browned and all is heated thru.
  19. approximately 15 to 20 minutes.
  20. As you can tell from this recipe each item is already cooked to your preference before going into the oven for final 15 minutes.
  21. So the thickness of the sauce and doness of the eggplant is already almost to its peak.
  22. Alternative topping.
  23. 3 whole eggs, a quarter cup of cheese grated and 1 cup bread crumbs, make a paste and smear over the top evenly (like a pie crust) then place in oven to bake the 20 minutes.

Posted in Recipes | No Comments »


Leave a Comment

Please note: Comment moderation is enabled and may delay your comment. There is no need to resubmit your comment.