Eggplant Aubergine And Corn Casserole Recipes

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EGGPLANT (AUBERGINE) CASSEROLE



Eggplant (Aubergine) Casserole image

Make and share this Eggplant (Aubergine) Casserole recipe from Food.com.

Provided by KJ1036

Categories     Cheese

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 cups eggplants, cubed
1 onion, sliced
1 tablespoon olive oil
3 tablespoons margarine
fresh ground pepper
125 g shredded cheddar cheese
1 cup milk
1 cup cracker crumb
2 eggs, beaten

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.

EGGPLANT (AUBERGINE) (AND CORN) CASSEROLE



Eggplant (Aubergine) (And Corn) Casserole image

This recipe has been a favorite in my family for many years, especially with DH. Eggplant is not a vegetable we eat much of - but we do like this casserole! I usually make it as a main dish - but it could be used as a side.

Provided by Trisha W

Categories     Corn

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 large eggplant
1 (15 ounce) can cream-style corn (2 cans if feeding more than 6)
1 cup cracker crumb
1 large onion, chopped
1 (4 ounce) jar pimientos, chopped (2 if feeding more than 6)
2 eggs
4 tablespoons margarine or 4 tablespoons butter, melted
salt
pepper
1 cup cheese, shredded

Steps:

  • Peel the eggplant, then cook in boiling water for 10 minutes.
  • Drain and dice the cooked eggplant.
  • Mix together all the ingredients through the pepper.
  • Put into a greased casserole dish.
  • Cover with the cheese.
  • Bake at 350 degrees for an hour.

Nutrition Facts : Calories 473.6, Fat 22.1, SaturatedFat 7.3, Cholesterol 123.8, Sodium 760, Carbohydrate 58.3, Fiber 7.8, Sugar 9.4, Protein 15.4

CHEESY EGGPLANT (AUBERGINE) - ORZO CASSEROLE



Cheesy Eggplant (Aubergine) - Orzo Casserole image

Make and share this Cheesy Eggplant (Aubergine) - Orzo Casserole recipe from Food.com.

Provided by Geema

Categories     Lunch/Snacks

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

2 tablespoons sun-dried tomatoes packed in oil, chopped
1 tablespoon olive oil
6 cups eggplants, peeled and diced
1 1/2 cups onions, diced
1 cup red pepper, diced
4 garlic cloves, minced
1 cup tomatoes, diced
1 1/2 cups uncooked orzo pasta
1 1/2 cups ricotta cheese
1/2 cup fresh basil, chopped
8 ounces tomato sauce
1 cup dry breadcrumbs
1/2 cup parmesan cheese, grated
1/3 cup pine nuts

Steps:

  • Preheat oven to 350 degrees F.
  • Cook orzo according to package instructions.
  • Heat oil in a large skillet, preferable non-stick, over medium high heat.
  • Add eggplant and next 3 ingredients, cooking for 5 minutes.
  • Add diced tomato and cook 2 minutes.
  • Add sundried tomatoes, orzo and next 3 ingredients; stir well.
  • Spoon orzo mixture into a 13x9 inch baking dish.
  • Combine breadcrumbs, cheese and pinenuts, sprinkling over orzo mixture.
  • Cover and bake for 30 minutes or until thoroughly heated.
  • Uncover and bak 10 more minutes or until lightly browned.

Nutrition Facts : Calories 382.1, Fat 15.1, SaturatedFat 5.8, Cholesterol 29, Sodium 393.1, Carbohydrate 47.3, Fiber 5.6, Sugar 7.1, Protein 16.2

ARMENIAN EGGPLANT (AUBERGINE) CASSEROLE



Armenian Eggplant (Aubergine) Casserole image

Make and share this Armenian Eggplant (Aubergine) Casserole recipe from Food.com.

Provided by Julesong

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

1 eggplant
4 tomatoes
1 green bell pepper, diced (I sometimes use 2 and add a yellow bell pepper)
1/4 cup olive oil
1 garlic clove, finely minced, to taste
fresh ground black pepper
1 medium onion, sliced
1 1/2 teaspoons salt
herbs, to taste (basil, chives, parsley, tarragon, oregano)
sour cream, for garnish (don't forgo the garnish, it's what "makes" the dish!)

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.

Nutrition Facts : Calories 187.6, Fat 14, SaturatedFat 2, Sodium 882.6, Carbohydrate 15.8, Fiber 6.3, Sugar 7.8, Protein 2.8

EGGPLANT (AUBERGINE) CASSEROLE



Eggplant (Aubergine) Casserole image

Make and share this Eggplant (Aubergine) Casserole recipe from Food.com.

Provided by Alan Leonetti

Categories     Low Protein

Time 37m

Yield 4-6 serving(s)

Number Of Ingredients 9

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

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.

Nutrition Facts : Calories 166.3, Fat 10.8, SaturatedFat 2.2, Cholesterol 158.6, Sodium 57.5, Carbohydrate 12.4, Fiber 5.3, Sugar 5.1, Protein 6.7

EGGPLANT (AUBERGINE) AND FETA CASSEROLE



Eggplant (Aubergine) and Feta Casserole image

This is a new favorite of mine. I was blown away by the wonderful flavors. I'm not a vegetarian but didn't miss meat with this. The onions turn out still crunchy, which I liked but if you don't you might try sautéing them in a little oil first.

Provided by Engrossed

Categories     Cheese

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

1 large eggplant, peeled and cut int 1/2 inch slices
cooking spray
1 (15 ounce) can stewed tomatoes
4 ounces feta cheese, crumbled (about 3/4 cup)
1/2 cup fresh parsley, minced
1/4 cup fresh cilantro, minced
3 large eggs, beaten
1 large onion, finely chopped (I used red)
1/2 teaspoon salt (to taste)
1/4 teaspoon black pepper (to taste)
1/4 teaspoon ground allspice
1/4 teaspoon dry oregano
1/4 teaspoon ground sage
1 pinch cayenne

Steps:

  • Heat oven to 300°F; spray oil a casserole dish (I used a low oval one).
  • Spray oil a large frying pan and heat over high heat. Place eggplant slices in a single layer (you may have to do 2 batches). Cook for 3-5 minutes each side until browned. Place in prepared casserole dish evenly across the bottom (some may overlap).
  • Pour stewed tomatoes over eggplant in an even layer, then feta, parsley and cilantro (in that order).
  • In a small bowl, combine eggs, onion, salt, pepper, allspice, oregano, sage and cayenne. Pour evenly over items in casserole dish.
  • Cover and bake for 30 minutes. Remove cover and bake for another 10-20 minutes until firm.
  • Serve hot or cold.

Nutrition Facts : Calories 143.5, Fat 7.1, SaturatedFat 3.9, Cholesterol 110.9, Sodium 628.4, Carbohydrate 13.8, Fiber 4.6, Sugar 6.9, Protein 8.1

EGGPLANT (AUBERGINE) AND CHEESE CASSEROLE



Eggplant (Aubergine) and Cheese Casserole image

When I first made this, my husband and kids ate it right up. They had no idea it was eggplant. It's a nice change-of-pace side dish.

Provided by Parsley

Categories     Cheese

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

1 large eggplant, peeled and diced into 1 1/2-inch cubes
1/2 cup diced onion (optional)
1 teaspoon salt, dissolved in
4 cups water
1 1/2 cups italian seasoned croutons (small ones work best)
1 cup shredded cheddar cheese, divided
1/2 cup evaporated milk
1 tablespoon flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon oregano
1/4 teaspoon paprika
1 tablespoon butter, melted

Steps:

  • Preheat oven to 325°F
  • Spray a 9-inch baking dish with nonstick cooking spray.
  • In a large saucepan over medium heat, boil the 4 cups salted water.
  • Add eggplant (and onion, if using it) and continue to boil for 3 minutes; drain.
  • In a mixing bowl, combine eggplant, croutons, and half of the cheese.
  • Spoon into baking dish.
  • In another mixing bowl, combine milk, flour, salt, pepper, and oregano; pour over eggplant mixture in baking dish.
  • Top with remaining cheese and drizzle with melted butter.
  • Cover and bake at 325F for 20 minutes.
  • Uncover and bake for additional 5-7 minutes to melt and brown cheese.

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