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I have to honestly say that only started eating eggplant just over a year ago. My girlfriend at the time introduced to it, and ever since I’ve been really be craving eggplant and looked forward to trying it new ways. I love this version on stuffed eggplant as much as I did spicy grilled eggplant with green pepper and parley- the dish that started my eggplant craze. Try this recipe; it’s quick and simple vegetarian meal for those always on the go.

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Ingredients:

  • 2 eggplants
  • 1 onion, chopped
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon thyme
  • 1 pinch garlic powder
  • 2 tablespoons breadcrumbs


Method:

Cut eggplants in two, lengthwise. Then cook in salted water until tender. In a bowl, scoop out flesh, leaving for filling. Crush eggplant; add seasonings and spoon into skin shells. Sprinkle with breadcrumbs. Bake in hot oven 325F for about 10 minutes. Serve hot.

Recipe by:Yolande Cools-Lartigue
Photo courtesy:myrecipes.com

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Caribbean recipes blog
Plantain Vegetable Casserole Recipe Ingredients:

  • 2 dry coconuts (Use evaporated milk as a substitute)
  • 4 firm ripe plantains
  • 1 packet sliced tofu
  • 4 large carrots
  • 1/2 lb. salad beans
  • 6 bunches spinach – $2.00 worth
  • 2 large eggplants (aubergene)
  • 1 tbsp. margarine
  • 1 tbsp. cornstarch

Plantain Vegetable Casserole Recipe Seasoning Instructions:

  • 2 sweet peppers or 4 seasoning peppers
  • 4 sprigs of parsley
  • 2 sprigs chive
  • 2 clove garlic
  • 2 small onions

Plantain Vegetable Casserole Instructions:

Blend the coconuts and separate the milk, thicken the milk over low heat with cornstarch. Peel and slice the plantains. In a large pot of boiling water cook the ripe plantains. Peel and slice the carrots and set aside. Wash the spinach, then steam. Slice the salad beans and eggplants. In separate containers steam the salad beans and the eggplant. Crush the eggplant into a pulp. Chop and sauté together the seasoning in one tablespoon of margarine.

Mix together the saut̩ed seasonings, crushed eggplant, coconut milk. In a large greased casserole Рput one layer of sliced plantains, one layer of tofu, one layer of cooked vegetables, then cover these with some of mixture of eggplant and coconut milk. Repeat this process ending with a layer of plantains and cover with a layer of grated cheese Bake in a moderate oven for approximately twenty (20) minutes or until golden brown.

Recipe courtesy of Pearl Pinard

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