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Eggplant Casserole

Ingredients
  Eggplants 3
  Salt 2 Teaspoon
  Oil 4 Tablespoon
  Tomato paste 2 Tablespoon
  Yoghurt 250 Milliliter
  Pepper To Taste
Directions

Slice the eggplants without peeling, sprinkle with salt and leave 30 minutes.
Dry the slices and fry quickly in hot oil in a frying pan until coloured.
Place them into a round cake tin or ovenproof casserole, as they come from the frying pan, layering them with tomato paste and yoghurt.
Season with pepper.
Cover the tin or casserole and bake in a moderate oven for 35-40 minutes.
Turn out before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Dish: 
Casserole
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
0 Minutes

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