Nicaraguan Aubergine Eggplant Casserole Cacerola De Berenja Recipes

CHEESY AUBERGINE

Steps:

• Preheat oven to 450.
• Spray baking sheet with oil and place eggplant slices on it in a single layer. Spray the tops of the eggplant with oil. Bake until soft when pressed about 15-25 minutes.
• Meanwhile , in a small pot, combine tomato sauce, chiles, onions, cumin, garlic powder and olives. Bring to a simmer, then simmer, uncovered, over medium-low heat for 10 minutes.
• Turn oven down to 350 when eggplant is done.
• Arrange half the eggplant slices in a single layer over the bottom of a shallow 1 1/2 quart baking dish. Spoon half the sauce over eggplant and sprinkle with half the cheese. Repeat layers ending with cheese.
• Bake at 350 until heated through and bubbly (about 30 minutes).
• Top with sour cream if desired.

CLASSIC AUBERGINE

Steps:

• Heat and simmer tomato sauce with the olives, chilis.
• cumin,oregano chili powder and green onions.
• Meanwhile brush both sides of eggplant with oil and bake at 450 for 20 minutes.
• Make a layer of eggplant on bottom of casserole dish, top with cheese and sauce.
• Continue until eggplant is gone.
• Bake at 350 for 30-45 minutes .
• Top each serving with sour cream and cilantro.
• Serve with hot flour tortillas and salad of choice.

EGGPLANT (AUBERGINE) CREOLE CASSEROLE

Steps:

• Wash and slice the eggplant.
• Sprinkle well with some salt in a strainer and let sit for 30 minutes.
• Rinse salt off well, and pat dry on towelling.
• Heat the first amount of oil in a fry pan and saute each slice of eggplant just until golden with brown colourings.
• Arrange eggplant in the bottom of a 9 x 13 baking pan.
• Hint: sometimes I brush oil on my eggplant and place on a cookie sheet, and bake in the oven turning once to brown each side, maybe a total of 12 minutes, instead of the frying.
• Also with the pan frying you might have to add more oil, as the eggplant will absorb the oil.
• (or use peanut oil which does not get too absorbed into vegie.).
• After layering into your baking dish set oven to 350 degrees F.
• Heat the second tablespoon on olive oil in a skillet and saute onion, peppers, and celery for 5 minutes.
• Add the tomatoes and cook two minutes.
• Add the paste, and water and spices.
• Cook until thickened.
• Pour over the eggplant evenly.
• Sprinkle with the romano cheese.
• Sprinkle with the cheddar cheese.
• Sprinkle with the black pepper freshly ground.
• Bake in the oven until cheese is melted and browned and all is heated thru.
• approximately 15 to 20 minutes.
• As you can tell from this recipe each item is already cooked to your preference before going into the oven for final 15 minutes.
• So the thickness of the sauce and doness of the eggplant is already almost to its peak.
• Alternative topping.
• 3 whole eggs, a quarter cup of cheese grated and 1 cup bread crumbs, make a paste and smear over the top evenly (like a pie crust) then place in oven to bake the 20 minutes.

SPANISH EGGPLANT (AUBERGINE)

Steps:

• Place eggplant in salted water and let soak for 30 minutes; drain.
• Again cover with water and add onion, bell pepper, salt and pepper, cook until tender; drain and mash.
• Cool.
• Grease a casserole dish.
• In mixing bowl place eggplant, oil, eggs and cracker crumbs.
• Mix well and place in greased casserole dish.
• Cover with cheddar cheese.
• Bake 30-40 minutes at 350°F.

NICARAGUAN AUBERGINE (EGGPLANT) CASSEROLE (CACEROLA DE BERENJA)

Steps:

• Place the aubergine slices in a colander, sprinkle with salt and set aside for 30 minutes. Then rinse under a cold tap and pat dry with absorbent kitchen paper.
• Preheat the oven to 400°F (200°C, gas mark 6).
• Place the aubergine slices in a single layer on a greased baking sheet and bake for 10 minutes. Remove and set aside.
• Sauté the onion and garlic until just softened.
• Add the chopped bell pepper and cook for a further 2 minutes.
• Add the chilli peppers, cumin and tomato purée and cook, stirring, for another 2 minutes.
• Add the water, bring the mixture to the boil, stirring, then reduce the heat and simmer uncovered for 10 minutes.
• Layer half the aubergine slices in the bottom of a greased oven proof dish.
• Pour over half the sauce and sprinkle half the cheese on top.
• Repeat with the remaining ingredients and bake for 20 minutes or until browned.