Follow
Share
Tweet
Pin
Comment
Ask
easy eggplant casserole
The perfect easy eggplant casserole for a cozy dinner with your loved ones.
Oh, how I love this eggplant casserole recipe!
It’s simple in the making, rich in nutrition, addictive, full of flavors, and just amazing. It’s a hit in our family. You can have it for dinner with rice- the perfect combo, for lunch togo, meal prep it, and it’s the perfect freezer meal.
ingredients for the eggplant casserole
- Eggplants
- Bell pepper
- Onion
- Garlic cloves
- Tomato paste
- Capers
- Olives
- Celery stick
- Cilantro
- Parsley
- Cheese
- Coconut cream
- Spices
instruction for the eggplant casserole
- Peel the onion, eggplants, and garlic cloves.
- Chop the onion and mince the garlic.
- Cut the bell pepper into small cubes.
- Cut the eggplants into small sticks by cutting them in half and the halves into small slices.
- Chop the cilantro and parsley.
- Preheat the oven to 180°C.
- Add chopped onion, bell pepper cubes, olives, capers, and celery stick to a big pan, and saute on medium-high heat for about a minute.
- Add minced garlic and saute for 30 seconds.
- Add tomato paste and let it saute for a minute.
- Add the eggplant slices. Let it cook for 3 minutes and stir it sometimes.
- Add water, chopped cilantro, chopped parsley, salt and spices. Stir it and let it cook for about 15 minutes on medium heat.
- In the meantime, grate the cheese.
- Add the coconut cream and stir it. Cook for 2 minutes.
- Remove the pan from the stove and add everything to a baking casserole.
- Sprinkle the cheese all over and put it in the oven for 20-30 minutes.
- In the meantime, make the side dish.
- Remove from the oven and ready to serve!
side dish options for the eggplant baking dish
This amazing casserole can be eaten with many different side dishes like cooked potatoes, roasted potatoes, or fries.
The best side dish is definitely rice. White rice or maybe Moro de habichuelas negras with Avocado slices and a simple green salad thats the best way to have this dish.
how to store the savory eggplant baking dish
- The eggplant baking casserole can be stored in the fridge in an airtight container for about 4 days. preheat it in the oven or microwave.
- The simple eggplant casserole dinner dish can be meal prepped in the morning or the day before. Just stop at the step where you need to put the casserole in the oven and do this step when you are ready to eat or serve the dish.
- The eggplant casserole is the perfect freezer meal. You can freeze the leftover or prepare until the step where you need to put the casserole in the oven, and freeze it. When preheating it, put the frozen meal in the oven for 30- 40 minutes at 180°C, it depends on your oven.
delicious, simple dinner recipes
tips on addons or substitute
- You can make this dish vegan by simply leaving the cheese out of the dish. If you want to make a casserole, use vegan cheese.
- If you want to add protein to the dish ground minced beef is the perfect choice. Add the ground minced beef after step 7 and add spices like salt, pepper and paprika powder. Cook until brown.
Cooking-Mode
easy eggplant casserole
Preptime: 15min
Cooktime: 60min
Waittime:0min
Totaltime:75min
Copy
Ingredients for the recipe:
| 1000g | eggplants |
| 1 | red bell pepper |
| 1 | onion |
| 3 | garlic cloves |
| 80g | tomato paste |
| 1tsp | capers |
| 1tbsp | olives |
| 1 | celery stick |
| 0.5handful | cilantro |
| 0.5handful | parsley |
| 1tsp | paprika powder |
| 1tsp | black pepper |
| 1tsp | oregano |
| 1tsp | thyme |
| 300ml | water |
| 200ml | coconut cream |
| 200g | gouda cheese |
| some | oil |
- Peel the onion, eggplants, and garlic cloves.
- Chop the onion and mince the garlic.
- Cut the bell pepper into small cubes.
- Cut the eggplants into small sticks by cutting them in half and the halves into small slices.
- Chop the cilantro and parsley.
- Preheat the oven to 180°C.
- Add chopped onion, bell pepper cubes, olives, capers, and celery stick to a big pan, and saute on medium-high heat for about a minute.
- Add minced garlic and saute for 30 seconds.
- Add tomato paste and let it saute for a minute.
- Add the eggplant slices. Let it cook for 3 minutes and stir it sometimes.
- Add water, chopped cilantro, chopped parsley, salt and spices. Stir it and let it cook for about 15 minutes on medium heat.
- In the meantime, grate the cheese.
- Add the coconut cream and stir it. Cook for 2 minutes.
- Remove the pan from the stove and add everything to a baking casserole.
- Sprinkle the cheese all over and put it in the oven for 20-30 minutes, until the cheese is golden and the sauce is cooking.
- In the meantime, make the side dish.
- Remove from the oven and ready to serve!
- ENJOY!
×
1
/17
Ingredients
Hi, welcome to my Food blog! My name is Coco. I’m 27 years old. You can call me the lucky one for marrying my soulmate, best friend and biggest cheerleader. My greatest blessing is being the mother of a beautiful girl and a baby boy. I spent the first 6 years of my life in the Dominican Republic. My family then moved to Germany, where I still live.
