Yemenite Eggplant Aubergine Casserole Recipes

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EGGPLANT (AUBERGINE) CASSEROLE -- PERFECT FOR PASSOVER



Eggplant (Aubergine) Casserole -- Perfect for Passover image

This is one of my most successful attempts at getting my BH to eat something he claims he hates. BH despises eggplant, or so he says. I started making this about 5 years ago (got the idea from my upstairs neighbor). I haven't yet told him about the secret ingredient. Don't you dare tell him either!

Provided by Mirj2338

Categories     Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

3 tablespoons butter
1 large onion, sliced thin
1 medium eggplant, pared and cut into 1/2 inch cubes
1/2 green pepper, diced
1 teaspoon salt
1/2 teaspoon pepper
1 (8 ounce) can tomato sauce
1 (4 ounce) can mushrooms
2 tomatoes, cubed
1 lb cream-style cottage cheese
1 1/2 cups matzo farfel or 2 matzos, finely broken

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.

OLD FASHIONED EGGPLANT CASSEROLE - A SOUTHERN EGGPLANT CASSEROLE RECIPE



Old Fashioned Eggplant Casserole - A Southern Eggplant Casserole Recipe image

How do you make eggplant taste good? Follow this Southern Eggplant Casserole Recipe. Adding cheese, cracker crumbs and butter to eggplant makes this Old Fashioned Eggplant Casserole the perfect side dish to any dinner.

Provided by Barbara

Categories     Casserole     Side Dish

Time 45m

Number Of Ingredients 7

1 large eggplant (or two small) (1 1/2 to 2 cups diced eggplant)
2 eggs, beaten
1 cup milk
2 cups crushed crackers
2 cups shredded cheddar cheese
1/4 cup butter, melted
salt and pepper, to taste

Steps:

  • Preheat oven to 400 degrees F. Spray a 2 quart baking dish (or 8x8 inch) with nonstick cooking spray.
  • Cook peeled, diced eggplant in boiling water until fork tender; drain well.
  • In a large bowl, combine cooked eggplant, beaten eggs, crushed crackers, milk, shredded cheese, melted butter and salt and pepper.
  • Pour into prepared baking dish.
  • Bake in preheated oven for 30 minutes or until golden brown.

EGGPLANT (AUBERGINE) CASSEROLE



Eggplant (Aubergine) Casserole image

I sometimes add about 1/2 teaspoon or more of Old Bay Seasoning to this recipe to make it taste like mock oyster pie.

Provided by jp mims

Categories     Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

1 medium eggplant, peeled and sliced
1 1/2 cups sharp cheddar cheese, grated (divided)
1 1/2 cups saltine crackers, crushed (divided)
4 eggs, beaten
1 1/2 cups milk
1/2 cup margarine, melted (I use less)
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Cook eggplant in small amount of water until tender.
  • Drain and mash.
  • Combine all ingredients, reserving 1/2 cup each of the cheese and crackers and a small amount of the margarine.
  • Pour into a 9x13 greased baking dish.
  • Top with the reserved cheese, crackers and small amount of melted margarine.
  • Bake at 325° to 350° for 25 to 30 minutes.

Nutrition Facts : Calories 325.7, Fat 24.2, SaturatedFat 8.5, Cholesterol 134.4, Sodium 754.8, Carbohydrate 16, Fiber 2.8, Sugar 2, Protein 12

EGGPLANT (AUBERGINE) CASSEROLE



Eggplant (Aubergine) Casserole image

Make and share this Eggplant (Aubergine) Casserole recipe from Food.com.

Provided by KJ1036

Categories     Cheese

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 cups eggplants, cubed
1 onion, sliced
1 tablespoon olive oil
3 tablespoons margarine
fresh ground pepper
125 g shredded cheddar cheese
1 cup milk
1 cup cracker crumb
2 eggs, beaten

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.

TURKISH EGGPLANT (AUBERGINE) CASSEROLE



Turkish Eggplant (Aubergine) Casserole image

Make and share this Turkish Eggplant (Aubergine) Casserole recipe from Food.com.

Provided by ErOnur

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

1 kg eggplant
2 medium onions, diced
3 large green bell peppers, diced
2 garlic cloves, diced
5 large tomatoes, grated
4 tablespoons extra virgin olive oil
2 teaspoons ground thyme
salt and pepper

Steps:

  • Wash and peel eggplants, leaving some skin on, and cut into 1 cm cubes.
  • Heat oil in a cooking pan.
  • Add eggplant, onion, pepper and garlic and saute for 10 minutes.
  • Add tomatoes and simmer for about 15 minutes.
  • Add thyme and season with salt and pepper.
  • Simmer for a further 5 minutes.
  • Serve over Turkish Pilav.

Nutrition Facts : Calories 181.4, Fat 9.8, SaturatedFat 1.4, Sodium 15.1, Carbohydrate 23.6, Fiber 9.6, Sugar 11.5, Protein 4.2

YEMENITE EGGPLANT (AUBERGINE) CASSEROLE



Yemenite Eggplant (Aubergine) Casserole image

They say in the Middle East that you can't get married until you know 101 ways to cook eggplant. I was recently married, and I'm counting this as one of my ways. I found this recipe online and loved the unique way of preparing the eggplant... hope you do too!

Provided by Devora

Categories     Vegetable

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 13

1 eggplant
salt
oil (for frying)
2 (28 ounce) cans plum tomatoes
2 tablespoons oil
1 medium onion
1 1/2 teaspoons cumin
3/4 teaspoon paprika
1/4 teaspoon turmeric
1 dash salt
1 dash pepper
1 dash cayenne
3 garlic cloves

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.

Nutrition Facts : Calories 89.4, Fat 4, SaturatedFat 0.5, Sodium 32.1, Carbohydrate 13.1, Fiber 4.7, Sugar 7.2, Protein 2.7

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