Eggplant (Aubergine) Casserole |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Really very tasty and a bit different. Ingredients:
1 tablespoon vegetable oil |
1 teaspoon vegetable oil |
1 1/2 teaspoons cumin seeds |
1 1/2 teaspoons fennel seeds (optional) |
1/2 teaspoon whole black peppercorn, cracked |
2 small onions, sliced |
6 garlic cloves, thickly sliced |
2 teaspoons dry mustard |
1/2-1 teaspoon crushed red pepper flakes |
1 teaspoon turmeric or 1 teaspoon curry powder |
3/4 lb eggplant, cut into 2x1/2-inch pieces |
3/4 lb italian-style stewed tomatoes, coarsely chopped |
1 lb white kidney beans, rinsed and drained |
1/2 cup grated fontina cheese |
3 tablespoons cilantro, garnish (optional) |
Directions:
1. Heat oil in a heavy nonstick skillet or flameproof casserole over medium high heat.
2. Cook cumin seed 15 seconds or until dark brown.
3. Stir in fennel(if using) and pepper.
4. Immediately add onions and garlic sauté 5 minutes, stirring frequently, until golden.
5. Stir in next three ingredients.
6. Add eggplant and reduce heat to medium.
7. Sauté 5 minutes, stirring occasionally, until eggplant softens.
8. Stir in tomatoes and simmer 10 minutes, stirring frequently.
9. Stir in beans.
10. Sprinkle with cheese.
11. Reduce heat to low and simmer 5 minutes or until sauce thickens and cheese has melted.
12. Sprinkle with cilantro.
13. Serve with Beaujolais, Fumé Blanc or Chiantí.
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