Yemenite Eggplant Aubergine Casserole Recipes

WYATT CAFETERIA'S BAKED EGGPLANT (AUBERGINE)

Steps:

• Soak the eggplant cubes in salt water in refrigerator overnight or a minimum of six hours.
• Drain and place in medium saucepan.
• Cover with water and simmer until tender.
• Soak the bread crumbs in milk.
• Saute the onions, green peppers, and celery in melted butter for about 15 minutes or until tender.
• Combine the cooked eggplant, bread crumbs and sauteed vegetables.
• Add the eggs, pimiento, and seasonings; mix thoroughly.
• Place the mixture into a 2 quart baking dish that has been sprayed with non-stick cooking spray, cover and bake at 350 degrees for 30 to 40 minutes.
• Remove cover, top with grated cheese and return to oven last 5 minutes of cooking.
• The preparation time includes the soaking time for the eggplant.

EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Preheat oven to 180°C.
• Heat oil in saucepan.
• Sauté eggplant and onion until soft.
• Remove saucepan from heat and stir through margarine until melted.
• Add remainder of ingredients, and combine well.
• Transfer to a casserole dish, and bake until golden and bubbling, approx 45 minutes.

EGGPLANT (AUBERGINE) CASSEROLE -- PERFECT FOR PASSOVER

Steps:

• Saute the onion in butter.
• Combine the next 6 ingredients.
• Add the sauteed onion, cover and cook for 15 minutes.
• Stir in the tomatoes.
• Grease a 2-quart casserole and arrange alternate layers of vegetables, cottage cheese and farfel, beginning and ending with vegetables.
• Bake uncovered at 350° for 20 to 30 minutes.
• This may be put together ahead of time and refrigerated.

EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Place eggplant on oiled sheet pan& bake in a 350 degree oven, turning it once, until soft.
• Remove from oven& slightly cool& peel.
• Cut into 1/2" pieces.
• In a large pan combine olive oil, onions& garlic& sautè on medium flame until golden brown.
• Add tomato, tumeric, eggplant, salt& pepper.
• Stir to evenly combine.
• Cook 1 or 2 minutes over medium flame.
• Add the beaten eggs.
• Just as the eggs begin to solidify, stir.
• Continue to stir until the eggs are completely solidified.
• Add more salt& pepper if desired.
• Place into a serving bowl& serve hot.

ARMENIAN EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Preheat oven to 325 degrees F.
• Pare and dice eggplant.
• Heat oil in skillet, add onion, green pepper, and eggplant.
• Stir over low heat until eggplant is soft.
• Add tomatoes (may substitute canned Italian solid pear shape tomatoes, drained), salt, and freshly ground pepper.
• Simmer a few minutes.
• At this point you can add basil, chives, parsley, tarragon or oregano to taste.
• Turn into casserole dish and bake at 325 degrees F for 40 minutes.
• Casserole may be served hot or cold, with sour cream.

YEMENITE EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Slice the eggplant in thin discs, sprinkle evenly with salt, and place in layers in a colander over the sink.
• Place a weighted bowl directly on top of the eggplant and let drain for 30 minutes.
• Remove the weight, turn over the eggplant, and let drain another 30 minutes.
• While the eggplant is draining, heat oil, onion and garlic and cook on medium heat until onion turns transparent and garlic is browned.
• Add the spices and stir to coat the onion.
• Add the tomatoes and cook until it boils.
• Reduce heat to low and cook uncovered for 30 minutes.
• Remove from heat.
• Preheat oven to 350.
• Pat eggplant dry with paper towels.
• In a frying pan, fry eggplant in a layer of oil 2 minutes per side.
• In a casserole, arrange layers of eggplant and tomato sauce, ending with sauce.
• Bake uncovered in the oven for 30 minutes.