Eggplant (Aubergine) and Corn Casserole
This delectable Eggplant (Aubergine) and Corn Casserole has been a beloved dish in my family for many years, often delighting my husband who especially enjoys its unique flavors. Although eggplant is not a vegetable we frequently include in our meals, this casserole has a special place in our hearts. It can be served as a hearty main dish, yet it also pairs beautifully as a side dish alongside your favorite proteins. The combination of eggplant, corn, and a rich blend of cheese creates a comforting dish that is sure to please anyone at your dining table.
Cooking Details
| Cooking Method | Oven |
|---|---|
| Preparation Time | 20 minutes |
| Cooking Time | 1 hour |
| Total Time | 1 hour 20 minutes |
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 | Eggplant, peeled and diced |
| 1 | Onion, chopped |
| 1 | Pimientos, chopped |
| 1 | Eggs, beaten |
| 1 | Margarine |
| 2 | Butter |
| 4 | Cups corn, cooked or canned |
| Salt (to taste) | |
| Pepper (to taste) | |
| 1 | Cheese, shredded (your choice, such as cheddar or mozzarella) |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 473.6 kcal |
| Total Fat | 22.1 g |
| Saturated Fat | 7.3 g |
| Cholesterol | 123.8 mg |
| Sodium | 760 mg |
| Total Carbohydrates | 58.3 g |
| Dietary Fiber | 7.8 g |
| Sugars | 9.4 g |
| Protein | 15.4 g |
Instructions
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Prepare the Eggplant: Start by peeling the eggplant and cutting it into cubes. Bring a large pot of water to a boil and carefully add the diced eggplant. Allow it to cook in the boiling water for about 10 minutes until softened. Once cooked, drain the eggplant thoroughly and set it aside to cool slightly.
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Mix Ingredients: In a large mixing bowl, combine the drained and diced eggplant, chopped onion, and pimientos. Pour in the beaten eggs, melted margarine, and softened butter. Sprinkle in the salt and pepper to taste, ensuring a well-balanced seasoning. Gently mix all the ingredients together until they are evenly distributed.
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Assemble the Casserole: Grease a casserole dish generously with cooking spray or additional margarine to prevent sticking. Pour the eggplant mixture into the prepared dish, spreading it out evenly.
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Add Cheese: Take your shredded cheese and sprinkle it generously over the top of the casserole mixture, creating a beautiful cheesy layer that will melt and bubble in the oven.
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Bake: Preheat your oven to 350°F (175°C) and place the casserole dish in the preheated oven. Allow it to bake for about 1 hour or until the top is golden brown and the edges are bubbling with deliciousness.
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Serve and Enjoy: Once baked, remove the casserole from the oven and let it cool for a few minutes before serving. This dish can be enjoyed warm as a fulfilling main course or as a delightful side dish alongside grilled meats or salads.
Final Thoughts
This Eggplant (Aubergine) and Corn Casserole stands out as a comforting option for those looking to incorporate more vegetables into their meals without sacrificing flavor. It’s an easy-to-make dish that brings warmth and satisfaction to any dining occasion, whether it’s a family dinner or a festive gathering. Serve it up, and watch it disappear from your table as everyone enjoys each savory bite.
