Turkey Eggplant Aubergine Casserole Food

TURKEY EGGPLANT CASSEROLE

Steps:

• Preheat oven to 375°F.
• Cut the eggplant widthwise (into rounds) about 1/4-1/3 inch thick. Brush, rub or spray a little olive oil on each side of the eggplant slices and place on a baking sheet lined with parchment paper or a baking stone. Sprinkle with salt and pepper. Place in oven for 10-15 minutes, or until eggplant is hot and starting to cook down. Remove from oven.
• Meanwhile, heat ½ Tablespoon olive oil in large sauté pan. Once hot, add garlic and cook until fragrant, about 2 minutes. Add ground turkey into the pan, season with salt, pepper and Italian seasoning. Cook, breaking turkey apart until turkey is cooked through and no longer pink, about 10 minutes. Add sauce to the pan and combine. Remove from heat.
• Spray a 9 x 13 baking dish with cooking spray. Spread a little of the turkey sauce into the bottom of the pan and then add a layer of eggplant. Top with half the turkey sauce mixture. Add another layer of eggplant, top with the remaining turkey sauce mixture. Sprinkle on the mozzarella cheese.
• Bake eggplant dish uncovered for 15-20 minutes. Cheese should be melted and bubbly. Remove from oven, let rest for 5 minutes and serve
• Serve with grated parmesan and toasted bread.

EGGPLANT (AUBERGINE) & HERB STUFFING CASSEROLE

Steps:

• Preheat oven to 350°F.
• Peel, cube & parboil eggplant for 5 min in boiling water. Drain well & set aside.
• Butter a 2 qt baking dish. Begin by sprinkling 2/3 cup of stuffing mix on the bottom & then place 1/2 of the eggplant on top of the stuffing.
• Distribute entire amt of onion, bell pepper & tomato evenly over the eggplant & then 1/2 of the mozzarella cheese over that.
• Then layer on the remainder of the stuffing mix, eggplant & mozzarella cheese (in that order) & top evenly w/Parmesan cheese.
• Bake for 30 min or till hot & bubbly. Serve immediately.
• NOTE #1: This is 1 of several recipes I have seen lately to suggest parboiling eggplant. I have always sauteed eggplant in olive oil till just slightly tender for such uses & assume that can be done here as well if your pref.
• NOTE #2: While not a part of the recipe, the use of garlic here would be a must for me. If you agree, then lightly sprinkle garlic powder (or salt if your choice) over the onion, bell pepper & tomato layer b4 completing assembly of the casserole.

EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Cook eggplant in small amount of water until tender.
• Drain and mash.
• Combine all ingredients, reserving 1/2 cup each of the cheese and crackers and a small amount of the margarine.
• Pour into a 9x13 greased baking dish.
• Top with the reserved cheese, crackers and small amount of melted margarine.
• Bake at 325° to 350° for 25 to 30 minutes.

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.

TURKEY EGGPLANT CASSEROLE

Steps:

• In a large pot, saute turkey, onion & peppers & garlic over medium heat until browned. (stir often to break up the turkey).
• Add eggplant, tomatoes and basil. Bring to a low boil for 5 minutes.
• Transfer to a sprayed 9x13 pan.
• Sprinkle bread crumbs on top.
• Cover with foil.
• Bake 60 minutes @ 350. (remove foil last 15 minutes & sprinkle Parmesan cheese on the top).

TURKEY EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Makes 8 servings.
• Preheat oven to 350°F; spray a 13x9-inch baking pan with nonstick cooking spray.
• Spray a large nonstick saucepan or Dutch oven with nonstick cooking spray; heat. Add the turkey, onion and garlic; cook, stirring as needed, until the turkey is browned and the onion is softened, 5-6 minutes.
• Add the eggplant, tomatoes, peppers, bread crumbs, sauce and basil; bring to a boil, stirring as needed.
• Transfer the turkey mixture to pan and bake, covered until the veggies are tender, 45-50 minutes; uncover and sprinkle with cheese.

TURKEY AND EGGPLANT CURRY

Steps:

• Heat a large pan and add cooking spray. Add onion, garlic, chilies. Cook for 2 minutes. Sprinkle in all spices and cook for additional 2 minutes.
• Add eggplant and turkey. Cook for 5 minutes, or until turkey is browned. Add carrots and red pepper, stir. Pour in the chicken stock.
• Bring to a boil, cover and simmer for 20-25 minutes, until turkey is tender.
• Sprinkle with chopped cilantro and serve.

TURKISH EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Wash and peel eggplants, leaving some skin on, and cut into 1 cm cubes.
• Heat oil in a cooking pan.
• Add eggplant, onion, pepper and garlic and saute for 10 minutes.
• Add tomatoes and simmer for about 15 minutes.
• Add thyme and season with salt and pepper.
• Simmer for a further 5 minutes.
• Serve over Turkish Pilav.

ARMENIAN EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Preheat oven to 325 degrees F.
• Pare and dice eggplant.
• Heat oil in skillet, add onion, green pepper, and eggplant.
• Stir over low heat until eggplant is soft.
• Add tomatoes (may substitute canned Italian solid pear shape tomatoes, drained), salt, and freshly ground pepper.
• Simmer a few minutes.
• At this point you can add basil, chives, parsley, tarragon or oregano to taste.
• Turn into casserole dish and bake at 325 degrees F for 40 minutes.
• Casserole may be served hot or cold, with sour cream.

TURKISH-STYLE BRAISED EGGPLANT

Steps:

• Trim ends off the eggplant. With a vegetable peeler, cut off alternating strips of skin. Cut eggplant into 1-inch cubes, place in a colander over a large bowl and toss with salt. Let sit for 30 minutes to 3 hours, rinse well and squeeze to remove as much liquid as possible; do not break cubes up.
• In a large skillet or saucepan, heat 1/4 cup olive oil over medium-high heat until hot but not smoking. Add the eggplant cubes and move them around occasionally, until they are rather tender and somewhat browned, about 7 minutes. Remove from the pan with tongs, leaving as much oil as possible in the pan. Set aside.
• Add remaining oil to the pan with the onions and pine nuts and stir occasionally, until the onions are transparent and some pine nuts are lightly browned, 7 or 8 minutes.
• Return eggplant to the pan with the tomato, raisins, sugar, cinnamon, cumin and pepper. Mix well, then turn heat to low. Cover the pan and cook until the eggplant is very tender but still in distinct pieces, about 30 minutes. Uncover and continue cooking, stirring once or twice, until the liquid is somewhat thickened, 5 to 10 minutes.
• Remove the pan from heat and let sit uncovered until it is at room temperature, about 45 minutes. Stir in the dill and parsley, adjust the seasonings to taste and serve, accompanied by yogurt and lemon wedges for squeezing.