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Eggplant Casserole With Pomegranate

Eggplant Casserole With Pomegranate

Preheat the oven to 300°F.

Place the lentils and 6 cups of water in a saucepan, bring to a simmer, and cook for 15 minutes.

Drain and set aside.

Meanwhile, heat 3 tablespoons olive oil in a heavy-bottomed casserole dish, and cook the eggplant in batches until golden. Remove and set aside. Add the onion and cook for 10 minutes or until golden brown, stirring occasionally. Add the garlic and a good pinch of salt, and cook, stirring every now and then to prevent the onion from burning, for 3–4 minutes or until the onions are a golden brown color.

Add the tomatoes with 1 tablespoon olive oil and warm through. Pour in the verjuice and cook, stirring, for 1 minute until the liquid has reduced by two-thirds, then remove from the heat and set aside.

Add half of the eggplant slices, sprinkle with half of the lentils, then add the rest of the eggplant and top with the rest of the lentils. Pour over the remaining olive oil and the pomegranat molasses.

Cover, and cook in the oven for 1 hour, then stir through the preserved lemons.

Return to the oven for another 45 minutes–1 hour or until the eggplant is cooked through. Check for seasoning and serve warm with the parsley and mint stirred through.

Serve on individual plates, top with quark or mascarpone, and drizzle with a last dash of olive oil.


Recipe Summary

  • 1 eggplant, peeled and diced
  • 1 ½ cups shredded Cheddar cheese
  • 1 cup dry bread stuffing mix
  • 1 clove garlic, crushed
  • 2 tablespoons diced onion
  • 1 egg, lightly beaten
  • 1 teaspoon dried Italian seasoning
  • salt and pepper to taste

Preheat oven to 350 degrees F (175 degrees C).

Place the eggplant in a medium microwave safe dish. Cook, stirring once, in the microwave 5 minutes on High, or until tender. Transfer to a 9x9 inch baking dish. Mix in 1/2 cup Cheddar cheese, stuffing mix, garlic, onion, and egg. Season with Italian seasoning, salt, and pepper.

Bake 15 minutes in the preheated oven. Top with remaining cheese, and continue baking 15 minutes, until cheese is bubbly and lightly browned.


Recipe Summary

  • 1 eggplant, peeled and diced
  • 1 ½ cups shredded Cheddar cheese
  • 1 cup dry bread stuffing mix
  • 1 clove garlic, crushed
  • 2 tablespoons diced onion
  • 1 egg, lightly beaten
  • 1 teaspoon dried Italian seasoning
  • salt and pepper to taste

Preheat oven to 350 degrees F (175 degrees C).

Place the eggplant in a medium microwave safe dish. Cook, stirring once, in the microwave 5 minutes on High, or until tender. Transfer to a 9x9 inch baking dish. Mix in 1/2 cup Cheddar cheese, stuffing mix, garlic, onion, and egg. Season with Italian seasoning, salt, and pepper.

Bake 15 minutes in the preheated oven. Top with remaining cheese, and continue baking 15 minutes, until cheese is bubbly and lightly browned.


Recipe Summary

  • 1 eggplant, peeled and diced
  • 1 ½ cups shredded Cheddar cheese
  • 1 cup dry bread stuffing mix
  • 1 clove garlic, crushed
  • 2 tablespoons diced onion
  • 1 egg, lightly beaten
  • 1 teaspoon dried Italian seasoning
  • salt and pepper to taste

Preheat oven to 350 degrees F (175 degrees C).

Place the eggplant in a medium microwave safe dish. Cook, stirring once, in the microwave 5 minutes on High, or until tender. Transfer to a 9x9 inch baking dish. Mix in 1/2 cup Cheddar cheese, stuffing mix, garlic, onion, and egg. Season with Italian seasoning, salt, and pepper.

Bake 15 minutes in the preheated oven. Top with remaining cheese, and continue baking 15 minutes, until cheese is bubbly and lightly browned.


Recipe Summary

  • 1 eggplant, peeled and diced
  • 1 ½ cups shredded Cheddar cheese
  • 1 cup dry bread stuffing mix
  • 1 clove garlic, crushed
  • 2 tablespoons diced onion
  • 1 egg, lightly beaten
  • 1 teaspoon dried Italian seasoning
  • salt and pepper to taste

Preheat oven to 350 degrees F (175 degrees C).

Place the eggplant in a medium microwave safe dish. Cook, stirring once, in the microwave 5 minutes on High, or until tender. Transfer to a 9x9 inch baking dish. Mix in 1/2 cup Cheddar cheese, stuffing mix, garlic, onion, and egg. Season with Italian seasoning, salt, and pepper.

Bake 15 minutes in the preheated oven. Top with remaining cheese, and continue baking 15 minutes, until cheese is bubbly and lightly browned.


Recipe Summary

  • 1 eggplant, peeled and diced
  • 1 ½ cups shredded Cheddar cheese
  • 1 cup dry bread stuffing mix
  • 1 clove garlic, crushed
  • 2 tablespoons diced onion
  • 1 egg, lightly beaten
  • 1 teaspoon dried Italian seasoning
  • salt and pepper to taste

Preheat oven to 350 degrees F (175 degrees C).

Place the eggplant in a medium microwave safe dish. Cook, stirring once, in the microwave 5 minutes on High, or until tender. Transfer to a 9x9 inch baking dish. Mix in 1/2 cup Cheddar cheese, stuffing mix, garlic, onion, and egg. Season with Italian seasoning, salt, and pepper.

Bake 15 minutes in the preheated oven. Top with remaining cheese, and continue baking 15 minutes, until cheese is bubbly and lightly browned.


Recipe Summary

  • 1 eggplant, peeled and diced
  • 1 ½ cups shredded Cheddar cheese
  • 1 cup dry bread stuffing mix
  • 1 clove garlic, crushed
  • 2 tablespoons diced onion
  • 1 egg, lightly beaten
  • 1 teaspoon dried Italian seasoning
  • salt and pepper to taste

Preheat oven to 350 degrees F (175 degrees C).

Place the eggplant in a medium microwave safe dish. Cook, stirring once, in the microwave 5 minutes on High, or until tender. Transfer to a 9x9 inch baking dish. Mix in 1/2 cup Cheddar cheese, stuffing mix, garlic, onion, and egg. Season with Italian seasoning, salt, and pepper.

Bake 15 minutes in the preheated oven. Top with remaining cheese, and continue baking 15 minutes, until cheese is bubbly and lightly browned.


Recipe Summary

  • 1 eggplant, peeled and diced
  • 1 ½ cups shredded Cheddar cheese
  • 1 cup dry bread stuffing mix
  • 1 clove garlic, crushed
  • 2 tablespoons diced onion
  • 1 egg, lightly beaten
  • 1 teaspoon dried Italian seasoning
  • salt and pepper to taste

Preheat oven to 350 degrees F (175 degrees C).

Place the eggplant in a medium microwave safe dish. Cook, stirring once, in the microwave 5 minutes on High, or until tender. Transfer to a 9x9 inch baking dish. Mix in 1/2 cup Cheddar cheese, stuffing mix, garlic, onion, and egg. Season with Italian seasoning, salt, and pepper.

Bake 15 minutes in the preheated oven. Top with remaining cheese, and continue baking 15 minutes, until cheese is bubbly and lightly browned.


Recipe Summary

  • 1 eggplant, peeled and diced
  • 1 ½ cups shredded Cheddar cheese
  • 1 cup dry bread stuffing mix
  • 1 clove garlic, crushed
  • 2 tablespoons diced onion
  • 1 egg, lightly beaten
  • 1 teaspoon dried Italian seasoning
  • salt and pepper to taste

Preheat oven to 350 degrees F (175 degrees C).

Place the eggplant in a medium microwave safe dish. Cook, stirring once, in the microwave 5 minutes on High, or until tender. Transfer to a 9x9 inch baking dish. Mix in 1/2 cup Cheddar cheese, stuffing mix, garlic, onion, and egg. Season with Italian seasoning, salt, and pepper.

Bake 15 minutes in the preheated oven. Top with remaining cheese, and continue baking 15 minutes, until cheese is bubbly and lightly browned.


Recipe Summary

  • 1 eggplant, peeled and diced
  • 1 ½ cups shredded Cheddar cheese
  • 1 cup dry bread stuffing mix
  • 1 clove garlic, crushed
  • 2 tablespoons diced onion
  • 1 egg, lightly beaten
  • 1 teaspoon dried Italian seasoning
  • salt and pepper to taste

Preheat oven to 350 degrees F (175 degrees C).

Place the eggplant in a medium microwave safe dish. Cook, stirring once, in the microwave 5 minutes on High, or until tender. Transfer to a 9x9 inch baking dish. Mix in 1/2 cup Cheddar cheese, stuffing mix, garlic, onion, and egg. Season with Italian seasoning, salt, and pepper.

Bake 15 minutes in the preheated oven. Top with remaining cheese, and continue baking 15 minutes, until cheese is bubbly and lightly browned.


Recipe Summary

  • 1 eggplant, peeled and diced
  • 1 ½ cups shredded Cheddar cheese
  • 1 cup dry bread stuffing mix
  • 1 clove garlic, crushed
  • 2 tablespoons diced onion
  • 1 egg, lightly beaten
  • 1 teaspoon dried Italian seasoning
  • salt and pepper to taste

Preheat oven to 350 degrees F (175 degrees C).

Place the eggplant in a medium microwave safe dish. Cook, stirring once, in the microwave 5 minutes on High, or until tender. Transfer to a 9x9 inch baking dish. Mix in 1/2 cup Cheddar cheese, stuffing mix, garlic, onion, and egg. Season with Italian seasoning, salt, and pepper.

Bake 15 minutes in the preheated oven. Top with remaining cheese, and continue baking 15 minutes, until cheese is bubbly and lightly browned.