Delightful Eggplant Aubergine Bake Recipes
BAKED EGGPLANT
Great baked vegetable side dish with slices of eggplant and tomato seasoned with oregano and Parmesan cheese.
Provided by JEZZI16
Categories Side Dish Vegetables Tomatoes
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Prepare a baking dish with non-stick play.
- Arrange eggplant and tomato slices into the bottom of the prepared baking dish. Drizzle olive oil over the vegetables; season with oregano, salt, and pepper. Sprinkle Parmesan cheese over the entire mixture.
- Bake in preheated oven until the cheese is beginning to brown, about 30 minutes. Switch oven broiler to high; continue baking until completely browned, about 5 minutes.
Nutrition Facts : Calories 53.9 calories, Carbohydrate 3.2 g, Cholesterol 3.9 mg, Fat 3.7 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 1.1 g, Sodium 71.7 mg, Sugar 2 g
EGGPLANT (AUBERGINE) CASSEROLE
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
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.
DELIGHTFUL EGGPLANT (AUBERGINE) BAKE
I know you're probably thinking this recipe looks way too long to be bothered with but let me tell you it isn't as hard as it looks and it's definitely worth the effort. The eggplant turns out so soft it almost melts in your mouth and the cheese is the crowning touch. Perfect as a side dish or a main vegetarian course with salad.
Provided by Sackville
Categories Vegetable
Time 1h15m
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 400°F or 200°C.
- Trim the eggplants and slice into 1/2 cm thick rounds.
- In a bowl or large plate, sprinkle slices with salt and leave for 15 minutes.
- Meanwhile, line two baking sheets with tin foil and oil lightly with some of the olive oil.
- When eggplants are ready, wash or brush off the salt and lay the slices next to one another on the trays.
- Brush tops lightly with olive oil before putting in the oven for 10 minutes.
- Take out, turn over and bake for a further five minutes or until all the slices are soft and lightly browned.
- While the eggplant is cooking, use remaining oil to fry the onion and celery in a frying pan or saucepan.
- After 1-2 minutes add the water, canned and fresh tomatoes, balsamic vinegar, thyme and garlic.
- Simmer until sauce is quite thick and dry, about 5 minutes.
- The last thing to make is the white sauce.
- In a small pot, melt the butter.
- Stir in the flour and mix until blended.
- Then add the milk and cook over a low heat, stirring constantly, until thickened.
- Now for the final step- assembly!
- Put a little bit of tomato sauce on the bottom of a casserole dish (lined with tin foil for easy clean up).
- Add a layer of eggplant, a layer of tomato sauce, some basil and then some white sauce.
- Season with salt and pepper, to taste.
- Continue with another layer of eggplant, tomato sauce and so on, making sure to keep enough white sauce at the end to finish off the dish.
- Once you have poured over the last of the white sauce, top with slices of mozzarella and bake for 20 minutes or until cheese is golden.
Nutrition Facts : Calories 803.3, Fat 58.7, SaturatedFat 22.6, Cholesterol 93.9, Sodium 543.8, Carbohydrate 55.2, Fiber 22.5, Sugar 21.3, Protein 23.1
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