Aubergine Casserole
Aubergine Casserole

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, aubergine casserole. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

This Middle-Eastern style casserole is so delicious! Casserole may be served hot or cold, with sour cream. Balance healthy ingredients beautifully with this vegan casserole recipe.

Aubergine Casserole is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Aubergine Casserole is something that I have loved my whole life.

To get started with this recipe, we must prepare a few components. You can have aubergine casserole using 7 ingredients and 17 steps. Here is how you can achieve it.

The ingredients needed to make Aubergine Casserole:
  1. Get 6 cups crushed butter crackers
  2. Get 3 large aubergine eggplants
  3. Prepare 3 large carrot
  4. Make ready 3 pounds chicken leg quarters
  5. Make ready 1 teaspoon seasoned salt
  6. Prepare 1 teaspoon Hungarian paprika
  7. Make ready 1 tablespoon salt for aubergine

No Comments Yet - Be The First! ↓. Egoutter et sécher sur du papier absobant. Dans un plat allant au four légèrement beurré, superposer. A delicious aubergine casserole, the perfect meal for two.

Instructions to make Aubergine Casserole:
  1. Preheat oven 400 degrees Fahrenheit
  2. Peel and dice the aubergine and add salt. Let sit 20 minutes this will pull the bitterness out of the aubergine. Drain and lightly rinse the aubergine.
  3. Peel and slice the carrots
  4. Boil the chicken salt, garlic, carrots and paprika.
  5. Add the aubergine to a pan with pepper and onions
  6. When the chicken is done remove the skin. Shred the chicken and dispose of the bones.
  7. Set the skin aside
  8. Mix the chicken, carrots, and aubergine mixture.
  9. To an oven safe deep dish add 1/3 of the crackercrumbs.
  10. Add 1 cup of cheese
  11. Add 1/2 aubergine mixture then 1/3 of crackercrumbs
  12. Add rest of aubergine mixture
  13. Top with remaining cheese and crackercrumbs.
  14. Chop the chicken skins and add seasoned salt.
  15. Top the casserole with the chicken skins. Add a cup of the broth you made from boiling the chicken.
  16. Bake in oven for 30-35 minutes.
  17. Serve I hope you enjoy!

Try our vegetarian casserole recipe today at Sun Temple Food and Aubergine and lentil vegetarian casserole with creamy mushroom layer. Baked aubergine casserole in the oven until Golden brown. Before serving, sprinkle the casserole finely chopped parsley and drizzle with oil. The author of the recipe: Daria Savina. Deliciously hearty, this spicy dal, aubergine, and kale casserole is simple to make, and not only fills Who doesn't love a meal like this, right?

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