Vegetarian epicure eggplant casserole recipe 
Make this vegetarian epicure eggplant casserole recipe to eat on its own or prepare to accompany a family meal. It’s easy to make and goes with most meat or poultry main dish as a side dish or vegetable accompaniment. Perfect for vegetarians who do the cooking as they can have this eggplant casserole as their main meal and use to accompany the rest f the family’s addition food items.
Preparation time: 40mins
Cooking time: 40 minutes
Serves: 4
Vegetarian epicure eggplant casserole recipe:
Ingredients:
- 1 medium unpeeled but diced eggplant
- 1 1/2 to 2 tbsp olive oil
- 1 cup chopped onion
- 1 large diced pepper
- 1 finely minced clove garlic
- 2 slices bread
- 1 tsp butter
- 3 large lightly beaten eggs
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/2 tsp dried leaf thyme
- 1/2 tsp dried leaf marjoram
- 1 1/2 cups grated strong cheddar cheese
Preparation:
- Butter a medium size baking dish and heat the oven to 175°C.
- Steam the eggplant until tender, which should take about 5 minutes.
- Heat the oil in a large skillet pan and add the onion and pepper. Saute, stirring, until onion is tender. Add the garlic and saute for 2 more minutes. Remove from heat.
- Spread the bread slices with the butter and cut into cubes. Stir the eggplant and bread into the onion mixture. Let the mixture cool then stir in the eggs, salt, pepper, thyme and marjoram. Also stir in half of the grated cheese. Spoon the mixture into the baking dish and cover with the rest of the grated cheese.
- Bake for 20 to 25 minutes, until lightly browned on top. Serve hot.
Great served with a fresh salad or baked beans.
An eggplant is also known by the names of aubergine, melongene, brinjal and guinea squash and is a plant of the family known as the nightshades. It also bears a fruit of the same name, commonly used in cooking. As a nightshade variety of food it is closely related to the tomato and potato and is native to India. The stem is quite spiny with flowers that are white to purple. The flesh has a meaty texture, and is popular in vegetarian dishes and goes well with tomato based sauces.
The eggplant fruit is classified as a berry and contains numerous small, soft seeds which can be eaten but are bitter as this fruit is a close relative of tobacco.
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