Friday, October 24, 2008

aubergine yummylicious casserole

Had some eggplant/aubergine in my fridge that needed using and I thought about making an easy version of moussaka, but wanted something a little different (and I had some wilting celery that needed some attention as well). In my always-used More with Less I found this casserole, one of the author's own recipes, but I thought it looked a little bland. I jazzed it up the mamatouille way, and oh my oh my oh my, we loved it! (The Toddler Bean wouldn't touch it with a barge pole, but what's new? Oh well, his loss. More for ME! My precious.) The different vibrant veggie colors and tastes were amazing.
Here's the basic recipe:

Preheat oven to 350 F/180 C. Combine in a bowl - 15 crushed soda crackers and 2 T. melted margarine. Take out and reserve 1/4 c. for later.

Add to remaining crumbs - 3 c. cubed eggplant/aubergine, 1/2 c. shredded sharp cheese, 1/4 c. chopped celery, 1/2 t. salt, 1/4 t. pepper, 1 c. evaporated milk.

Spoon into a greased casserole dish, top with the reserved crumbs, and bake for 45 min.

Here's what I did differently:

I added 3 beaten eggs, garlic powder, onion powder, 1/4 t. extra salt, celery salt, fresh chopped spinach, and quartered cherry tomatoes.

Here's what I'll do differently next time (and there will definitely be a next time):

I'll do all of the above, plus add a few drops of Tabasco sauce for some kick, and I'll sprinkle some parmesan on top, below the cracker topping layer.

It was like a glorified crustless quiche the way I did it, and every bite was gorgeous. You could probably use any veggies you like (yes, I know, technically tomatoes are fruit!), so go ahead, try it. Mikey might even like it. (But no promises that Matthew will.)


Ivy said...

This looks great!!

Abigail (aka Mamatouille) said...

Thanks, Ivy! :)

Ivy said...

It's me again. This time I have an Award for you to collect.