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.
Nutrition & Diet Analysis (per serving)
481
kcal
24% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
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).