Spanish Eggplant (Aubergine) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a wonderful side dish with an unusual flavor. Very very good. Ingredients:
1 eggplant, peeled and cubed |
1 large sweet onion, chopped |
1 red bell pepper, chopped |
1/4 cup corn oil |
5 eggs, beaten |
1/2 cup cracker crumb |
3/4 cup sharp cheddar cheese |
salt and pepper |
Directions:
1. Place eggplant in salted water and let soak for 30 minutes; drain.
2. Again cover with water and add onion, bell pepper, salt and pepper, cook until tender; drain and mash.
3. Cool.
4. Grease a casserole dish.
5. In mixing bowl place eggplant, oil, eggs and cracker crumbs.
6. Mix well and place in greased casserole dish.
7. Cover with cheddar cheese.
8. Bake 30-40 minutes at 350°F.
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