Nicaraguan Aubergine Eggplant Casserole Cacerola De Berenja Recipes

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.

MEDITERRANEAN EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Preheat oven to 350°F.
• Prepare onion, celery, green bell pepper, fresh tomato & black olives in stated quantity as directed & set aside.
• Slice unpeeled eggplant into 1/4" thick slices. Put olive oil in a saute pan & cook eggplant slices (in batches) till just slightly tender. Remove from pan & set aside.
• In the same pan, add onion, celery & bell pepper. Saute till crisp-tender.
• Remove from heat & stir in chopped tomato, black olives, herbs & spices.
• Place 1/3 of eggplant slices in a 9x13" baking dish. Top with 1/3 of veggie/spice mixture & repeat layering 2 more times. Bake 15 minutes.
• While casserole is baking, beat eggs & set aside. In a separate bowl, combine breadcrumbs, 2 tbsp olive oil & Parmesan cheese. Mix well & set aside.
• At 15 minutes, remove casserole from oven. Drizzle beaten eggs over surface, let them seep into the veggie mixture & move veggies around gently using a fork to aid this process as required.
• Sprinkle breadcrumb, olive oil & Parmesan cheese mixture evenly over surface & return to oven for 15 min or till breadcrumbs are golden brown. Serve immediately.
• NOTE: While the recipe did not suggest this, IMO this dish is capable of being expanded to a 1-dish meal w/the addition of your cooked grd meat of choice &/or crumbled feta cheese as another option.

BEEF AND EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Preheat oven to 350°.
• In a skillet, brown ground beef, chopped onion and green pepper; drain well.
• Add Italian Seasonings to meat mixture; add diced tomatoes.
• Mix lightly.
• Blend cream of celery soup, hot sauce to taste, and 1 cup milk.
• Spread about 1/4 cup of meat sauce in oil-sprayed baking dish; then layer eggplant, meat mixture, stuffing and top with half of soup mix; repeat.
• Top with grated cheese and bake for 45-50 minutes.
• Let set for 5-10 minutes before serving.
• Top with grated Parmesan cheese.
• Freezes well in individual servings.