Eggplant (Aubergine) Casserole

READY IN: 37mins
Recipe by Alan Leonetti

This is a great recipe for anyone, especially vegetarians.

Top Review by *Parsley*

This is a unique way of preparing eggplant, but it's quite delicious. It's not the prettiest-looking dish in the world, but the taste makes up for it. I made this just as written. Loved it! Thanx for sharing.

Ingredients Nutrition

Directions

  1. Place eggplant on oiled sheet pan& bake in a 350 degree oven, turning it once, until soft.
  2. Remove from oven& slightly cool& peel.
  3. Cut into 1/2” pieces.
  4. In a large pan combine olive oil, onions& garlic& sautè on medium flame until golden brown.
  5. Add tomato, tumeric, eggplant, salt& pepper.
  6. Stir to evenly combine.
  7. Cook 1 or 2 minutes over medium flame.
  8. Add the beaten eggs.
  9. Just as the eggs begin to solidify, stir.
  10. Continue to stir until the eggs are completely solidified.
  11. Add more salt& pepper if desired.
  12. Place into a serving bowl& serve hot.

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