Casseroled Eggplant
A flavorful casseroled eggplant dish with tangy vinegar, aromatic herbs, and tender cubes, perfect for a comforting vegetarian main or side dish. Suitable for casual or family meals.
Ingredients
Instructions
- Cut the eggplant into 1-inch thick slices lengthwise.
- Cut the slices into strips 1-inch wide.
- Cut the strips into 1-inch cubes, which should yield about 6 cups.
- Heat the olive oil in a heavy flameproof casserole and add the eggplant cubes.
- Cook, stirring, for about 2 minutes.
- Add the chopped onion, red wine vinegar, water, bay leaf, ground coriander, dried thyme, salt, and pepper to taste.
- Blend the mixture well.
- Bring to a simmer.
- Cover the casserole and cook for 15 minutes, stirring occasionally.
- Scrape the mixture into a serving bowl and let stand until cool before serving.
Tips & Substitutions
To enhance flavor, consider adding garlic or bell peppers to the sauté. If you prefer a milder taste, sprinkle the eggplant cubes with salt and let them sit for 30 minutes before rinsing; this reduces bitterness. For a different twist, substitute balsamic vinegar for red wine vinegar. This dish can also be made vegan by ensuring the broth used is plant-based.
Serving Suggestions
Serve the casseroled eggplant warm or at room temperature, perfect for a Mediterranean-inspired meal. It pairs beautifully with Lamb Chops or can be enjoyed alongside crusty bread and a fresh salad. For a heartier option, consider serving it with rice or quinoa. It's also a delightful dish at potlucks or gatherings.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat, stirring occasionally, until heated through. Alternatively, you can microwave it in short intervals, stirring in between, to maintain the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Casseroled Eggplant contains roughly 475 calories, with 6g protein, 50g carbohydrates, and 34g fat. It is an excellent source of iron (132% of the Daily Value), vitamin C (60% of the Daily Value), and dietary fiber (57% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 620mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other vegetables in this casserole?
Absolutely! You can mix in zucchini, bell peppers, or mushrooms for added texture and flavor. Just ensure that the cooking time is adjusted for any additional ingredients to ensure everything is cooked evenly.
Is it possible to make this dish ahead of time?
Yes, this casserole can be prepared a day in advance. Just follow the recipe and let it cool before refrigerating. Reheat gently before serving to allow the flavors to meld beautifully.
What can I do with leftovers?
Leftover casseroled eggplant can be transformed into a delicious filling for wraps or sandwiches. You can also blend it into a creamy dip or serve it over pasta for a quick meal. It's versatile and can be enjoyed in many ways!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).