Cajun Eggplant Casserole
3
Servings
Servings
15m PT15M
Prep Time
Prep Time
1h PT1H
Cook Time
Cook Time
1h 15m
Ready In
Ready In
Recipe: #4631
February 16, 2012
"This is a very simple tasty recipe. If you like heat add more chilli flakes. If you can't find diced tomatoes with chili and lime juice sub Mexican tomatoes. Use the cheese of your choice."
Original recipe yields 3 servings
Ingredients
Nutritional
- Serving Size: 1 (371 g)
- Calories 180.7
- Total Fat - 7 g
- Saturated Fat - 2.2 g
- Cholesterol - 8.4 mg
- Sodium - 14431.2 mg
- Total Carbohydrate - 18.5 g
- Dietary Fiber - 8.4 g
- Sugars - 8.2 g
- Protein - 13.5 g
- Calcium - 195.8 mg
- Iron - 2 mg
- Vitamin C - 6.1 mg
- Thiamin - 0.2 mg
Step 1
Pre-heat oven 375f
Step 2
Take the peeled eggplant and slice it into 3/4 inch slices, place the slices on paper towels and sprinkle generously with the coarse salt, cover with more paper towels and leave the slices for 1/2 hour. Rinse off the salt & pat dry
Step 3
Dice the eggplant into 3/4 inch cubes and place in a lightly sprayed oven proof dish large enough to accomodate the eggplant in a single layer
Step 4
Add onions, cloves, chili flakes, bay leaf, season with salt and pepper
Step 5
Cover with the tomatoes, sprinkle on the chesse
Step 6
Cover and bake for 45 minutes, uncover and bake a further 15 minutes allowing the cheese to brown nicely, Serve and enjoy
Tips & Variations
No special items needed.
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