Eggplant (Aubergine) and Feta Casserole

Name: Eggplant (Aubergine) and Feta Casserole
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Contemporary Global Halal Fusion
Ingredients: 1 large eggplant; cooking spray; 1 can stewed tomatoes (15 ounce); 4 oz feta cheese; 0.5 cup fresh parsley; 0.25 cup fresh cilantro; 3 large eggs; 1 large onion; 0.5 tsp salt; 0.25 tsp black pepper; 0.25 tsp ground allspice; 0.25 tsp dry oregano; 0.25 tsp ground sage; 1 pinch cayenne

A casserole of aubergine, feta cheese and stewed tomatoes, seasoned with allspice and cayenne and baked in the oven.

1 hr · Serves 6 · Medium

Method

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Time: Prep 20 min · Cook 40 min · 60 min total
Difficulty: medium

1
Heat oven to 300°F; spray oil a casserole dish. Spray oil a large frying pan and heat over high heat. Place eggplant slices in a single layer (you may have to do 2 batches). Cook for 3-5 minutes each side until browned. Place in prepared casserole dish evenly across the bottom (some may overlap).
5 min
2
Pour stewed tomatoes over eggplant in an even layer, then feta, parsley and cilantro (in that order).
3
In a small bowl, combine eggs, onion, salt, pepper, allspice, oregano, sage and cayenne. Pour evenly over items in casserole dish.
4
Cover and bake for 30 minutes. Remove cover and bake for another 10-20 minutes until firm. Serve hot or cold.