Ingredients for Spanish Eggplant Aubergine
- 1 large eggplant, cubed
- Sweet Onion
- Red Bell Pepper
- Corn Oil
- 2 large eggs
- Cracker Crumb
- Sharp Cheddar Cheese
- Salt And Pepper
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How to Make Spanish Eggplant Aubergine
- Cut 1 large eggplant into 1-inch cubes. Place in a bowl of salted water and let soak for 30 minutes.
- Drain the eggplant thoroughly.
- In a large pot, combine the drained eggplant with 1 medium onion (chopped), 1 bell pepper (chopped, any color), 1 teaspoon salt, and 1/2 teaspoon black pepper. Add enough water to cover and bring to a boil. Reduce heat and simmer until the eggplant is very tender, about 15-20 minutes.
- Drain the eggplant mixture well and mash roughly with a potato masher or fork.
- Let the mashed eggplant cool completely.
- Grease a medium-sized casserole dish (approximately 8x8 inches).
- In a large mixing bowl, combine the cooled mashed eggplant, 1/4 cup olive oil, 2 large eggs, lightly beaten, and 1/2 cup bread crumbs.
- Mix well to combine all ingredients thoroughly.
- Pour the eggplant mixture into the greased casserole dish and spread evenly.
- Top with 1 cup shredded cheddar cheese.
- Bake uncovered in a preheated oven at 350°F (175°C) for 30-40 minutes, or until golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
16g
Fat
27g
Carbs
5g
