Eggplant-Mushroom Casserole
Eggplant-Mushroom Casserole
Ingredients
onions: 1/4 29
mushrooms: 1/2 29
aubergines: 1 8
butter:
chillies: 1 1/2 31
bread, bread-crumbs:
egg, chicken: 2
cheese, cheddar: 1/2 29
cumin: 1 1/2 31
ginger: 2 31
paprika: 1 1/2 31
oil, cooking/salad: 2 27
chillies, powder: 1/2 31
onions: 1/4 29
mushrooms: 1/2 29
aubergines: 1 8
butter:
chillies: 1 1/2 31
bread, bread-crumbs:
egg, chicken: 2
cheese, cheddar: 1/2 29
cumin: 1 1/2 31
ginger: 2 31
paprika: 1 1/2 31
oil, cooking/salad: 2 27
chillies, powder: 1/2 31
Dish Type: Side Dish
Difficulty: Easy
Cooking Time (minutes): average (30 minutes - 2 hours)
Steps
1. Boil eggplant. Peel and mash very well. Combine all ingredients except bread crumbs and butter.
2. Put in a greased casserole. Top with butteres crumbs. Bake at 375 degrees F for 30 mn or until top is golden brown.
1. Boil eggplant. Peel and mash very well. Combine all ingredients except bread crumbs and butter.
2. Put in a greased casserole. Top with butteres crumbs. Bake at 375 degrees F for 30 mn or until top is golden brown.
Source
International Rice Institute (IRRI) & International Women's Organization (SUHAY), VIRMANI, Inderjeet (ED)(1991), Home Chefs of the World - Rice and Rice-based Recipes, ISBN 971-22-0023-X, Manila, Philippines
International Rice Institute (IRRI) & International Women's Organization (SUHAY), VIRMANI, Inderjeet (ED)(1991), Home Chefs of the World - Rice and Rice-based Recipes, ISBN 971-22-0023-X, Manila, Philippines