Nicaraguan Aubergine Eggplant Casserole Cacerola De Berenja Food

SPANISH STUFFED EGGPLANT RECIPE (BERENJENAS RELLENAS)

Steps:

• Preheat the oven to 300°F (150°C)
• Wash the eggplants well and cut them in half lengthwise
• Put them on a baking sheet, skin side down and make crisscross cuts through the flesh
• Drizzle with lots of olive oil and sprinkle with sea salt and freshly ground pepper
• Bake for 45 minutes to 1 hour, until flesh is completely tender and easy to scoop out
• Take the eggplants out of the oven and let them rest for 15 minutes covered in aluminum foil while you prepare the filling (this ensures they're easy to scoop)
• Mince the garlic and dice the onion and pepper very small
• Saute the diced vegetables in hot olive oil while you scrape out the flesh of each eggplant and add it to the pan
• When the vegetables are starting to brown, add the ground meat (or the vegetarian mixture) and saute until cooked through
• Season with salt and pepper and remove from the heat
• Let the mixture rest for a few minutes before filling the empty eggplant skins
• To fill the skins, first add a layer of tomato sauce to the empty skins before filling
• Fill each skin to the top, and cover in mozzarella cheese
• Put under the broiler until just browned on the top
• Enjoy your Spanish stuffed eggplants!

EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Preheat oven to 180°C.
• Heat oil in saucepan.
• Sauté eggplant and onion until soft.
• Remove saucepan from heat and stir through margarine until melted.
• Add remainder of ingredients, and combine well.
• Transfer to a casserole dish, and bake until golden and bubbling, approx 45 minutes.

CHEESY AUBERGINE

Steps:

• Preheat oven to 450.
• Spray baking sheet with oil and place eggplant slices on it in a single layer. Spray the tops of the eggplant with oil. Bake until soft when pressed about 15-25 minutes.
• Meanwhile , in a small pot, combine tomato sauce, chiles, onions, cumin, garlic powder and olives. Bring to a simmer, then simmer, uncovered, over medium-low heat for 10 minutes.
• Turn oven down to 350 when eggplant is done.
• Arrange half the eggplant slices in a single layer over the bottom of a shallow 1 1/2 quart baking dish. Spoon half the sauce over eggplant and sprinkle with half the cheese. Repeat layers ending with cheese.
• Bake at 350 until heated through and bubbly (about 30 minutes).
• Top with sour cream if desired.

EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• 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.

NICARAGUAN AUBERGINE (EGGPLANT) CASSEROLE (CACEROLA DE BERENJA)

Steps:

• Place the aubergine slices in a colander, sprinkle with salt and set aside for 30 minutes. Then rinse under a cold tap and pat dry with absorbent kitchen paper.
• Preheat the oven to 400°F (200°C, gas mark 6).
• Place the aubergine slices in a single layer on a greased baking sheet and bake for 10 minutes. Remove and set aside.
• Sauté the onion and garlic until just softened.
• Add the chopped bell pepper and cook for a further 2 minutes.
• Add the chilli peppers, cumin and tomato purée and cook, stirring, for another 2 minutes.
• Add the water, bring the mixture to the boil, stirring, then reduce the heat and simmer uncovered for 10 minutes.
• Layer half the aubergine slices in the bottom of a greased oven proof dish.
• Pour over half the sauce and sprinkle half the cheese on top.
• Repeat with the remaining ingredients and bake for 20 minutes or until browned.