Spanish Eggplant Bake Recipe

Fusion cuisine · 360 calories

Spanish Eggplant Bake recipe

About this recipe

A hearty and flavorful eggplant casserole featuring eggs, cheese, and a touch of spice, perfect for a satisfying dinner. This dish is ideal for those seeking a simple yet delicious eggetarian solution.

Ingredients

  • - CHATCHAWAN Fresh Thai Round Eggplant
  • 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
  • Pack Tray Of 30 Medium Free Range Eggs
  • 200G Carr'S Crackers Selection
  • 50G Pepper Black Ground BWFO
  • - Cathedral City Mature Cheddar Cheese
  • 200G All Things Butter Unsalted Butter
  • - Tata Salt

Instructions

  1. 1. Peel 500 g of eggplant and cut it into thin slices.
  2. 2. In a large pot, bring salted water to a boil and add the eggplant slices along with 1/2 cup of diced onion. Cook until the eggplant becomes transparent, about 8-10 minutes.
  3. 3. Drain the cooked eggplant thoroughly and mash it slightly with a fork to break it down.
  4. 4. In a mixing bowl, combine 1 egg, 12 crushed crackers, 1 tsp salt, 1/4 tsp black pepper, and 3/4 cup grated cheese. Mix well to form a uniform mixture.
  5. 5. Add the mashed eggplant to the mixture and stir until fully incorporated.
  6. 6. Grease a casserole dish with butter and transfer the eggplant mixture into it, spreading it evenly.
  7. 7. Sprinkle the remaining 1/4 cup of grated cheese on top of the casserole.
  8. 8. Preheat your oven to 350°F (175°C) and bake the casserole for 30 minutes, or until the top is golden and bubbly.
  9. 9. Remove from the oven and let it cool for 5 minutes before serving.