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


  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a