Eggplant (Aubergine) Casserole Recipe

Name: Eggplant (Aubergine) Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 teaspoon vegetable oil; 1 ½ teaspoons cumin seeds; 1 ½ teaspoons fennel seeds (optional); ½ teaspoon whole black peppercorn, cracked; 2 small onions, sliced; 6 garlic cloves, thickly sliced; 2 teaspoons dry mustard; 12-1 teaspoon crushed red pepper flakes; 1 teaspoon turmeric or 1 teaspoon curry powder; 34 lb eggplant, cut into 2x1/2-inch pieces; 34 lb Italian-style stewed tomatoes, coarsely chopped; 1 lb white kidney beans, rinsed and drained; ½ cup grated Fontina cheese; 3 tablespoons cilantro, garnish (optional)

Servings: persons

1 tablespoon vegetable oil
1 teaspoon vegetable oil
1 ½ teaspoons cumin seeds
1 ½ teaspoons fennel seeds (optional)
½ teaspoon whole black peppercorn, cracked
2 small onions, sliced
6 garlic cloves, thickly sliced
2 teaspoons dry mustard
12-1 teaspoon crushed red pepper flakes
1 teaspoon turmeric or 1 teaspoon curry powder
34 lb eggplant, cut into 2x1/2-inch pieces
34 lb Italian-style stewed tomatoes, coarsely chopped
1 lb white kidney beans, rinsed and drained
½ cup grated Fontina cheese
3 tablespoons cilantro, garnish (optional)

1
Heat oil in a heavy nonstick skillet or flameproof casserole over medium high heat.
2
Cook cumin seed 15 seconds or until dark brown.
3
Stir in fennel(if using) and pepper.
4
Immediately add onions and garlic saute 5 minutes, stirring frequently, until golden.
5
Stir in next three ingredients.
6
Add eggplant and reduce heat to medium.
7
Saute 5 minutes, stirring occasionally, until eggplant softens.
8
Stir in tomatoes and simmer 10 minutes, stirring frequently.
9
Stir in beans.
10
Sprinkle with cheese.
11
Reduce heat to low and simmer 5 minutes or until sauce thickens and cheese has melted.
12
Sprinkle with cilantro.
13
Serve with Beaujolais, Fume Blanc or Chianti.

2247

kcal

Calories

Fat

484

Carbs

104

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 teaspoon vegetable oil, 1 ½ teaspoons cumin seeds, 1 ½ teaspoons fennel seeds (optional), and more.

Yes, Eggplant (Aubergine) Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant (Aubergine) Casserole

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