Eggplant (Aubergine) Casserole

Recipe by Alan Leonetti
READY IN: 37mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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