Eggplant (Aubergine) Creole Casserole

May 10, 2023May 10, 20230 16
Eggplant (Aubergine) Creole Casserole Recipe
in Main

Prep

30 min

Cook

30 min

Ready In

1 hr

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 medium eggplants , washed and sliced into rounds
1 tablespoon olive oil or 1 tablespoon peanut oil , which will not absorb as much into the eggplant when frying
2 medium onions , cut into quarters
3 garlic cloves , chopped
7 fresh peeled tomatoes , quartered
2 green bell peppers , seeded and chopped
3 red bell peppers , seeded and chopped
1 scotch bonnet pepper , seeded and finely chopped
1 stalk celery , chopped
1/4 cup chopped fresh Italian parsley
1 tablespoon olive oil
3 tablespoons tomato paste
1/2 cup warm water
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon salt , to taste
1/8 teaspoon black pepper , to taste
1/4 cup grated cheddar cheese
1/4 cup grated romano cheese

Nutrision Information

Servings Per Recipe
4-6
Calories
262
Sugar
15g
Fat
10g
Eggplant Creole Casserole is a delicious and savory recipe that originated in Louisiana, USA. With a Creole influence, it is a hearty and spicy dish that is ideal for vegetarians and health-conscious eaters. This casserole is full of flavor thanks to the variety of vegetables used. Eggplants are used as a substitute for meat. They have a meaty texture and can hold the juices from the other vegetables well. The tomato sauce has a perfect blend of spices with a little heat coming from the Scotch bonnet pepper. The melted cheese topping is a perfect finishing touch. It is a healthy and satisfying meal and is perfect for any time of the year.

Instructions

1.Preheat the oven to 350°F (175°C).
2.In a large frying pan, heat 1 tablespoon olive oil or peanut oil over medium heat.
3.Add sliced eggplants and fried until browned. Set aside on paper towels.
4.In the same pan, sauté onions, garlic and red & green peppers until tender for 5 minutes.
5.Add fresh tomatoes, tomato paste and warm water to the pan. Add oregano, thyme, salt, black pepper and stir well until the sauce is thickened.
6.In a baking dish, spread half of the eggplants, then add a layer of the vegetable mixture. Repeat with remaining eggplants and vegetable mixture.
7.Sprinkle grated cheddar and romano cheese on top and bake for 20 minutes or until the cheese is golden brown and bubbling. Let the casserole cool slightly before serving.

PROS

This is a simple and hearty vegetable casserole recipe, fulfilling and rich with flavor.

It is gluten-free, low-carb, and vegetarian.

It can be enjoyed as a main course or as a side dish.

CONS

Eggplants contain a substance called solanine, therefore, people with some chronic health conditions may need to avoid eggplants.

It may cause some allergic reactions in some people.

It requires some preparation to make.

HEALTH & BENEFITS

Eggplant is a nutrient-dense and low-calorie vegetable rich in dietary fiber and other essential minerals like potassium,
magnesium and copper. It is also high in antioxidants and phytonutrients, polyphenols such as the nasunin which is good for the brain.
Bell peppers are a rich source of vitamin C, vitamin E, and beta-carotene. Scotch bonnet pepper provides heat and has anti-inflammatory properties.
Celery is also loaded with essential vitamins, minerals, and dietary fiber which aid digestion and cleanse the liver.

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