Eggplant Casserole

Eggplant Casserole? You mean to say someone went and made another dish with this “tasteless” vegetable? Well yeah! I did and it tastes really great to  boot. I mean,  if you don't want your share just pass it on to me. I won't be angry. In fact, if I know you're visiting me for lunch, I'll make sure to make some eggplant or melongene casserole. lol!! More for me 🙂

On Simply Trini Cooking we've posted a remarkable amount of eggplant or baigan recipes over the years and revisiting this vegetable is only natural after mastering the art of cooking and adding suitable flavouring to it to bring out its taste. Yes, it's tasteless and gross looking especially when you roast it for a choka but the taste is out of this world.

I agree, baking eggplant has its challenges but in my opinion it just takes a little practice before you master eggplant  in its many variations. I always thought that the most I would have been able to do with eggplant was to make Moussaka or curry it down, but it is not ready to give in as yet. And, I feel there might be a few more eggplant recipes still to come round the corner lol!

Anyway, you'll see how simple eggplant casserole is to make in the following pictures. Have fun.

EGGPLANT CASSEROLE

2 medium eggplants
3 tablespoons olive oil
1 medium onion, sliced
3 cloves garlic, finely chopped
8 medium tomatoes, sliced
2 carrots, grated
1 tbsp tomato paste
2 medium sweet peppers, chopped
1 stalk celery, chopped
2 sprigs chive, chopped
2 pimento peppers
3 sprigs fine leaf thyme
1 cup parmesan cheese, grated
1/2 cup cheddar cheese, grated
Salt and black pepper to taste

 

 

Slice one eggplant. Discard the two ends. Sprinkle the eggplant slices with salt, and let stand for about 10 minutes in a colander placed in the sink so that the eggplants bitter liquid drains away. Peel and chop, the other eggplant.

Heat the olive oil in a large frying pan over medium-high heat. Saute the onion, garlic, pimento pepper and sweet pepper.  Add the tomatoes…

 

… and the celery, fine leaf thyme and chive.

 

 

Add the tomato paste.

 

Mix together.

 

Add the sweet pepper…

 

…grated carrot and the chopped eggplant. Leave to cook for about a few minutes until the eggplant is brown.  Season with salt and black pepper to taste.

 

Place a layer of the eggplant slices in 23x30cm baking dish.

 

Place half of the sauteed tomatoes and eggplant over the slices of eggplant.

 

Then layer with half the amount of grated cheese.

 

Repeat layers until finished.

 

 

Preheat the oven to 350 degrees F.  Bake for 25 to 30 minutes or until the top is golden brown.

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So that's it for another fine trini fusion recipe of Eggplant Casserole; hope you liked it.

Ah gone 🙂