Eggplant Casserole Recipe
Eggplant Casserole Recipe

Ingredients

Method

  • 2 onions, quartered
  • 1 tbsp vegetable oil
  • 250g mushrooms, halved
  • 1 crushed garlic clove
  • 2 eggplants, cut into chunks
  • 2 x cans of butter beans
  • 75g brown sugar
  • 1 tsp smoked paprika
  • 75g molasses
  • 2 tbsp tomato ketchup
  • 1 tbsp Dijon mustard
  • 100ml vegetable stockv/li>
  • 30ml sherry or red wine vinegar
  • 1 tbsp chopped parsley
  • Get this recipe going by firstly heating up the oil in a large frying pan. Chuck in the onions, and cook for five minutes until softened and golden. Add the eggplant chunks and mushroom halves to this, and cook for a further 10 minutes.
  • Stir in all the other ingredients, cover the pan, and simmer for 45 minutes until everything is combined, thick, glossy and utterly irresistible. Serve hot with flatbreads, and enjoy every mouthful!
4 hours
1 serving
This recipe pairs perfectly with the Red Embers Tannat 2017 from McLaren Vale, Australia.

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