Asian-Inspired Eggplant Casserole is a delicious and healthy dish that brings vibrant flavors of Asian cuisine right to your table.
Why Make This Recipe
Making Asian-Inspired Eggplant Casserole is a fantastic choice for a comforting meal. It offers a unique combination of textures and flavors, making it a perfect vegetarian option. You get nutritious ingredients like eggplant, mushrooms, and bell peppers, all packed into one hearty casserole.
How to Make Asian-Inspired Eggplant Casserole
Making this casserole is simple and quick. Just follow the steps below!
Ingredients:
- 2 large eggplants, sliced
- 2 tablespoons ginger, minced
- 4 cloves garlic, minced
- 1/4 cup tamari (or soy sauce)
- 1 tablespoon sesame oil
- 1 bell pepper, diced
- 1 cup mushrooms, sliced
- 1 onion, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- Green onions, for garnish
Directions:
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat.
- Add the onion, garlic, and ginger, and sauté until fragrant.
- Stir in the bell pepper and mushrooms, cooking until softened.
- In a separate bowl, mix the tamari and sesame oil.
- Combine the eggplant slices with the sautéed vegetables and tamari mixture in a large casserole dish.
- Season with salt and pepper.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, until the eggplant is tender and golden.
- Garnish with chopped green onions before serving.
How to Serve Asian-Inspired Eggplant Casserole
Serve the casserole hot, garnished with green onions. It pairs well with rice or noodles. This dish makes for an excellent main course or side dish for any meal!
How to Store Asian-Inspired Eggplant Casserole
You can store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven or microwave before serving for the best taste.
Tips to Make Asian-Inspired Eggplant Casserole
- Choose firm eggplants to ensure they hold their shape during cooking.
- For added flavor, try sprinkling some toasted sesame seeds on top just before serving.
- Feel free to adjust the vegetables based on your preference or what you have on hand.
Variation
You can add different vegetables or proteins to this casserole. For a heartier dish, consider adding cooked tofu or tempeh!
FAQs
Can I use regular soy sauce instead of tamari?
Yes, you can use soy sauce, but keep in mind that tamari is gluten-free.
How can I make this dish spicier?
Add red pepper flakes or sliced chili peppers to the sautéed vegetables for extra heat.
Can I freeze leftover casserole?
Yes, you can freeze it! Make sure to let it cool completely before placing it in a freezer-safe container.
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Tuna Melt
Ingredients
For the Tuna Salad
- 1/3 cup mayonnaise
- 1/4 cup minced bread and butter pickles
- 1 1/2 teaspoons yellow mustard
- scant 1/2 teaspoon distilled white vinegar
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 cup extra-virgin olive oil
- 2 cans yellowfin tuna packed in water, drained 5 ounces each
- 1/3 cup minced red onion
- 1/3 cup minced celery
- 1/2 teaspoon Tabasco (or to taste)
- Salt to taste
For the Sandwiches
- 6 tablespoons softened unsalted butter
- 8 slices rye bread (or other sandwich bread)
- Salt-and-vinegar potato chips for serving
- 6 slices American cheese
Instructions
Preparation
- In a medium bowl, mix the mayonnaise, minced pickles, mustard, vinegar, paprika, garlic powder, and onion powder.
- As you mix, slowly drizzle in the olive oil.
- Add the drained tuna, red onion, and celery, then gently fold everything together.
- Season with Tabasco and salt to taste.
- Cover and chill in the fridge for at least 1 hour or up to 2 days.
Cooking
- Heat a griddle or large skillet over medium heat.
- Lightly butter one side of each slice of bread.
- Working in batches, place the bread on the griddle, buttered-side down.
- Tear the cheese to fit and place on 4 slices of bread.
- Cook until the cheese melts and the bread is golden brown, about 4 minutes.
- Move the toasts to a cutting board.
Assembly
- Spread the cold tuna mixture on 4 slices of bread, covering them completely.
- Add a handful of salt-and-vinegar potato chips on top, then close the sandwiches with the other slices, toasted-side up.
- Cut each sandwich in half diagonally and serve warm.
