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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Eggplant /Aubergine Casserole Recipe

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This recipe for Eggplant /Aubergine Casserole is from Globe Trotting, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound eggplant (450 grams) cut into 1/2 inch (1cm) slices
1 medium onion finely chopped
1 T oil
1-2 cloves garlic, minced
1 red or green bell pepper, finely chopped
1 green chili or 1/2 tsp. chili powder
1/2 tsp. ground cumin
5 T tomato paste
3/4 cup or 180 ml water
2 cups/225 g grated cheese
salt and pepper to taste
Directions:
Directions:
Heat oven to 400 degrees /200 C/Gas 6
Place the eggplant slices on a greased baking sheet and bake uncovered for 10-20 minutes until soft.
Heat the oil in a pan and saute the onion, garlic, and bell pepper for 5 minutes. Then add the chili, cumin, and tomato paste and cook for 3 minutes before adding the water.
Bring to a boil, stirring frequently and then lower the heat and simmer for 10 minutes. Stir in the salt and pepper.
In a shallow-greased oven proof dish, put a layer of the eggplant and spoon on half the sauce.
Sprinkle half of the cheese on top and repeat with the remaining ingredients.
Bake uncovered for 15-20 minutes
Personal Notes:
Personal Notes:
This is a Nicaraguan recipe and is a very tasty main. It can be served with not only sweet potato, but a normal baked potato or rice. A great vegetarian dish!

 

 

 

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