Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, lemon, butter eggplant casserole. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Peel and cube the eggplant put into an oven safe dish with the butter. Zest the lemon and add zest to eggplant with salt and garlic. Squeeze the lemon adding the juice without seeds to eggplant.
Lemon, Butter Eggplant Casserole is one of the most popular of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Lemon, Butter Eggplant Casserole is something which I have loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook lemon, butter eggplant casserole using 11 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Lemon, Butter Eggplant Casserole:
- Prepare 2 large eggs
- Take 1 large Aubergine eggplant
- Prepare 4 cups crushed butter crackers I used Club Crackers, brand
- Make ready 1 stick butter
- Make ready 1 teaspoon salt
- Make ready 1/4 teaspoon granulated garlic powder
- Make ready 1 large lemon
- Prepare 2/3 cup finely grated extra sharp cheddar cheese
- Get 1/3 cup crushed butter crackers
- Make ready 1/2 cup sour cream
- Make ready 12 ounces evaporated milk
Zest the lemon and add zest to eggplant with salt and garlic. Peel and cut eggplant into cubes and place in a medium saucepan with enough water to cover eggplant. In a cast iron pot over medium heat, brown the onion in the olive oil for a few minutes before adding the eggplant, salt and chilli flakes. Add the garlic and oregano and cook for a minute more before adding the butter beans and passata.
Steps to make Lemon, Butter Eggplant Casserole:
- Preheat oven 375 degrees fahrenheit
- Peel and cube the eggplant put into an oven safe dish with the butter.
- Zest the lemon and add zest to eggplant with salt and garlic.
- Cover and simmer stirring often. Squeeze the lemon adding the juice without seeds to eggplant.
- Add crackers and stir well
- Add sour cream then stir in.
- Add evaporated milk. Stir till its like a batter.
- Remove from the heat. Beat the two eggs and add.
- Stir in and add cheese on top.
- Add topping of crushed crackers and put into oven.
- Bake 30 minutes until done and browned.
- Let sit 7 minutes serve, I hope you enjoy!
The Best Eggplant Casserole Vegetarian Recipes on Yummly Italian Eggplant Casserole Everyday Diabetic Recipes. garlic powder, italian seasoning. The Best Baked Eggplant Casserole Recipes on Yummly Pour the bechamel sauce over the top, and sprinkle with the nutmeg. Bring a pot of well-salted water to a boil.
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