Hélène’s South African Casserole
photo by Engrossed
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 2 cups tomatoes, rough chopped (leave the seeds in as you need the moisture)
- 1⁄2 cup diced onion
- 3 garlic cloves, minced
- 1 tablespoon canola oil
- 2 ounces raisins
- 3⁄4 cup grated cheddar cheese
- 2 eggplants
- 1⁄2 cup breadcrumbs
- 3 tablespoons unsalted peanuts, lightly roasted, finely chopped
- 1⁄2 teaspoon salt
directions
- Put raisins to soak in some water so that they plump up.
- Peel and cut eggplants into cubes. Put to steam on the stove in a vegetable basket steamer. Turn cubes occasionally so that the ones on top cook through.
- Meanwhile sauté garlic and onion on high heat. Cook until onions are translucent. Add the tomatoes and cook for about 2 minutes more. Turn down the heat.
- Drain the raisins of excess water before adding them to the garlic, onion mixture. Add the nuts and breadcrumbs. Mix thoroughly.
- Finally mix in the eggplant and add salt.
- Transfer the mix to a casserole dish. Top with grated cheese.
- Bake in 325 degree oven for 20-25 minutes.
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RECIPE SUBMITTED BY
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