Yemenite Eggplant Aubergine Casserole Recipes

EASY EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Peel and slice the eggplant 1 cm thick and place the slices on a plate in a single layer.
• Salt them heavily, cover with another plate and weight.
• Leave for 1/2 to one hour.
• Cut the bread into cubes.
• Peel and chop the onion.
• Sauté the bread cubes with the spices in 1 tbsp of olive oil, and lay them in a small lasagne pan when they are nicely browned.
• Rinse and gently squeeze dry the eggplant.
• Cut it in to 1 cm cubes and sauté them, with the onion, in the remaining olive oil, until the eggplant is tender.
• Add the tomatoes and simmer for a few minutes.
• Mix into the toasted bread cubes in the lasagne pan.
• Top with the grated cheese.
• Bake at 350°F for 30 minutes.

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.

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.

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.