Yemenite Eggplant (Aubergine) Casserole
Aubergine and plum tomatoes come together in this casserole, fragrant with cumin and paprika and baked in the oven.
1 hr 30 min · Serves 8 · Medium
Ingredients
Method
Start cooking mode- Prep 60 min · Cook 30 min · 90 min total
- medium
- 1
Slice the eggplant in thin discs, sprinkle evenly with salt, and place in layers in a colander over the sink.
- 2
Place a weighted bowl directly on top of the eggplant and let drain for 30 minutes. Remove the weight, turn over the eggplant, and let drain another 30 minutes.
- 3
While the eggplant is draining, heat oil, onion and garlic and cook on medium heat until onion turns transparent and garlic is browned.
- 4
Add the spices and stir to coat the onion. Add the tomatoes and cook until it boils. Reduce heat to low and cook uncovered for 30 minutes.
- 5
Remove from heat. Preheat oven to 350. Pat eggplant dry with paper towels. In a frying pan, fry eggplant in a layer of oil 2 minutes per side.
- 6
In a casserole, arrange layers of eggplant and tomato sauce, ending with sauce. Bake uncovered in the oven for 30 minutes.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
