Best 3 Eggplant Aubergine Casserole Perfect For Passover Recipes

Uncover the secrets to preparing a delightful eggplant aubergine casserole, a dish specifically crafted for the Passover celebration. This culinary creation shines with the vibrant flavors and aromas of roasted eggplants, succulent vegetables, aromatic herbs, and a captivating blend of spices. Discover the art of selecting the perfect eggplants, ensuring the right texture and flavor. Learn the techniques to roast the eggplants to perfection, achieving a smoky, tender interior with a caramelized exterior. Explore the culinary wisdom behind the choice of vegetables and herbs, and how they contribute to the overall taste profile. Unveiling the secrets of layering and assembling this delectable casserole, from the eggplant slices to the flavorful sauce, will lead you on a journey of culinary discovery.

Check out the recipes below so you can choose the best recipe for yourself!

EGGPLANT (AUBERGINE) CASSEROLE

Eggplant (Aubergine) Casserole image

Make and share this Eggplant (Aubergine) Casserole recipe from Food.com.

Provided by KJ1036

Categories Cheese

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 cups eggplants, cubed
1 onion, sliced
1 tablespoon olive oil
3 tablespoons margarine
fresh ground pepper
125 g shredded cheddar cheese
1 cup milk
1 cup cracker crumb
2 eggs, beaten

Steps:

Preheat oven to 180°C.
Heat oil in saucepan.
Sauté eggplant and onion until soft.
Remove saucepan from heat and stir through margarine until melted.
Add remainder of ingredients, and combine well.
Transfer to a casserole dish, and bake until golden and bubbling, approx 45 minutes.

EGGPLANT (AUBERGINE) CASSEROLE -- PERFECT FOR PASSOVER

Eggplant (Aubergine) Casserole -- Perfect for Passover image

This is one of my most successful attempts at getting my BH to eat something he claims he hates. BH despises eggplant, or so he says. I started making this about 5 years ago (got the idea from my upstairs neighbor). I haven't yet told him about the secret ingredient. Don't you dare tell him either!

Provided by Mirj2338

Categories Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons butter
1 large onion, sliced thin
1 medium eggplant, pared and cut into 1/2 inch cubes
1/2 green pepper, diced
1 teaspoon salt
1/2 teaspoon pepper
1 (8 ounce) can tomato sauce
1 (4 ounce) can mushrooms
2 tomatoes, cubed
1 lb cream-style cottage cheese
1 1/2 cups matzo farfel or 2 matzos, finely broken

Steps:

Saute the onion in butter.
Combine the next 6 ingredients.
Add the sauteed onion, cover and cook for 15 minutes.
Stir in the tomatoes.
Grease a 2-quart casserole and arrange alternate layers of vegetables, cottage cheese and farfel, beginning and ending with vegetables.
Bake uncovered at 350° for 20 to 30 minutes.
This may be put together ahead of time and refrigerated.

EGGPLANT TOFU CASSEROLE

Eggplant Tofu Casserole image

Just a little spice makes this eggplant tofu casserole a special dinner. Plus, the tofu is hidden well enough that even the biggest meat eater will like it. Cheap and simple to throw together: what's not to love?

Provided by livand

Categories Fruits and Vegetables Vegetables Eggplant

Time 50m

Yield 6

Number Of Ingredients 9

Ingredients

1 eggplant, cut into 1/2-inch slices
2 cups cherry tomatoes, halved
6 ounces extra-firm tofu, cut into strips
½ onion, finely chopped
2 tablespoons minced garlic
½ cup tomato-based chile sauce (such as El Pato®)
1 tablespoon olive oil, or to taste
salt to taste
1 cup shredded Cheddar cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Layer eggplant, tomatoes, tofu, onion, and garlic in a square glass baking pan. Drizzle with chile sauce and olive oil. Salt lightly; sprinkle on Cheddar cheese.
Bake in the preheated oven until cheese is bubbly, about 30 minutes.

Nutrition Facts : Calories 193.1 calories, Carbohydrate 16.1 g, Cholesterol 24.1 mg, Fat 10.8 g, Fiber 4.3 g, Protein 10 g, SaturatedFat 5.3 g, Sodium 497.9 mg, Sugar 5.8 g

Tips:

Choose the right eggplant: Look for firm, glossy eggplants with smooth skin. Avoid eggplants that are bruised or have blemishes.
Prepare the eggplant properly: To prevent the eggplant from becoming bitter, salt it and let it sit for 30 minutes before cooking. Then, rinse the eggplant and pat it dry.
Use a variety of vegetables: This recipe is a great way to use up leftover vegetables. Feel free to add or substitute your favorite vegetables.
Don't overcook the eggplant: The eggplant should be tender but not mushy. Cook it until it is just starting to brown.
Serve the casserole hot or cold: This casserole is delicious served hot or cold. It is also a great make-ahead dish.

Conclusion:

Eggplant casserole is a delicious and versatile dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you are looking for a hearty main course or a light and refreshing side dish, this casserole is sure to please.