Spanish Eggplant (Aubergine)

READY IN: 50mins
Recipe by Margie Brock

This is a wonderful side dish with an unusual flavor. Very very good.

Top Review by GrandmaG

My husband is spanish and did not like this dish (it was to bland). I fixed it again using only half of the bell pepper, removed the seeds in the egg plant before cooking, added 1 teaspoon chili powder, 1 teaspoon garlic powder, 1 teaspoon cumin and 1 pkt of Sazon Goya Con Culantro Y Achiote (hispanic seasoning). This time he thought it was much better, and wants it again. Thanks!

Ingredients Nutrition

Directions

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

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