Eggplant (Aubergine) Casserole |
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Prep Time: 15 Minutes Cook Time: 22 Minutes |
Ready In: 37 Minutes Servings: 6 |
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This is a great recipe for anyone, especially vegetarians. Ingredients:
1 medium eggplant |
1/8 cup extra virgin olive oil |
1 medium onion (diced) |
3 garlic cloves (minced) |
1 plum tomato (diced) |
1/2 teaspoon turmeric |
3 eggs (beaten) |
salt |
pepper |
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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