Spanish Eggplant (Aubergine)

Submitted by Margie Brock

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

 

• Ready In: 50mins
• Ingredients: 8
• Serves: 6

ingredients

• 1 eggplant, peeled and cubed
• 1 large sweet onion, chopped
• 1 red bell pepper, chopped
• 1⁄4 cup corn oil
• 5 eggs, beaten
• 1⁄2 cup cracker crumb
• 3⁄4 cup sharp cheddar cheese
• salt and pepper

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.

Reviews

[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!