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An easy Caribbean eggplant casserole recipe with cheese and a bread crumb topping. Delicious eggplant casserole.

Eggplant Casserole Ingredients

  • 3 Small eggplants
  • 4 tomatoes
  • 1 oz. margarine
  • 3 ozs. breadcrumbs
  • 2 ozs grated cheese
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp grated onion

How to make Eggplant Casserole:

  1. Cut eggplant into slices. Sprinkle with salt in a colander and allow to stand for about 20 minutes. Put tomatoes in bowl and pour boiling water over them. Allow to stand for one minute, rinse and peel. Cut into 1/4″ pieces.
  2. Melt margarine and fry tomatoes lightly. Drain eggplant slices. dry and fry it in margarine until brown. Arrange the eggplant and tomato in a dish.
  3. Fry breadcrumbs until browned, add cheese. stirring all the time. Put Crumbs on top of vegetable. Garnish with parley and serve immediately.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

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Photo of Eggplant AU GratinIngredients

  • 3-4 eggplants
  • 1 medium onion chopped
  • 1 clove garlic, crushed
  • 1 tbsp breadcrumbs
  • 2 tbsp butter
  • 2 tsp salt
  • 1/2 tsp pepper
  • 3 strips bacon, chopped

How to make Eggplant AU Gratin:

  1. Wash eggplants and cut in two, lengthwise. Cook in boiling water to with salt has been added for about 12 minutes.
  2. Remove from heat and rinse in cold water. Scoop out flesh, leaving a thin layer to preserve shape. Mash flesh in a plate. Then heat butter and saute onion, garlic and bacon.
  3. Add eggplant, pepper and two-thirds breadcrumbs. Remove from heat, fill reserved eggplant shell, sprinkle with balance of breadcrumbs. Serve hot.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

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Avocado Dip

Avocado Dip Recipe is a smooth rich dip recipe – add pepper sauce if you like it hot.

Avocado Dip Ingredients

  • 2 ripe avocados
  • 2 garlic cloves, minced
  • 1 tsp lemon juice
  • 1 tsp hot pepper sauce (optional)
  • salt and pepper to taste

How To Make Avocado Dip:

  1. Peel avocados, and then mash with a fork.
  2. Stir in the minced garlic, lemon juice, salt and pepper..
  3. Add hot pepper sauce to taste and mix well. When cooked, the coo-coo mixture will be thick and smooth.
  4. Chill before serving. Serve with fresh vegetables, crackers or corn chips.

    Note: The avocados should be firm but not hard.

    Variation: Finely chopped ripe tomato add colour and flavour.

Recipe by Dr Betty and Published in Caribbean Cuisine Cookbook.

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