by Katerina Nikolas

Created on: March 16, 2010

Casseroles are one of the best winter dishes to cook as once they’ve disappeared into the oven they can take care of themselves. Casseroles fit around your time schedules, as won’t spoil when left to their own devices.

A casserole which is most delicious is one which really doesn’t mind if you add meat to it or leave it out: thus it’s tasty enough for vegetarians or anyone wanting a meatless night. If you want to add lamb to it the flavor works well with the vegetables.

The main ingredient is aubergine, that’s eggplant to most. In Greece we call them melitanzes, but this isn’t a Greek recipe: I stole it from Turkey. Obviously if I was serving this casserole to a Greek person I would tell them it was Spanish.

Aubergines grow large, plump and purple in Greece and are used in many dishes, or fried up as an appetizer. Here is the aubergine casserole recipe, just change the quantities to suit.

4 aubergines sliced lengthwise (leave the skins on)

10 shallots

2 red peppers (bell peppers) chopped

1 chilli, chopped

10 cherry tomatoes

Crushed garlic cloves

Cubed lamb (optional)

Lightly fry the aubergines in olive oil and then set aside. Saute all the other ingredients, except the tomatoes, in olive oil. Add tomato puree and seasoning. I add Worcestershire at this point though I doubt that the Turks do. Stir in a couple of tablespoons of flour to thicken it. Add the tomatoes.

Transfer everything into an oven proof casserole dish and top with water, bring to the boil, then pop it into the oven until it’s ready. If you’ve used the lamb you may wish to cook it for longer than if only vegetables.

Casseroles can be slow cooked on a low heat or quicker with a higher heat, it really all depends on what plans you have whilst the dinner cooks. Either way your taste buds should alert you when it’s ready. This would be a delicious dish to serve with rice; green beans; or just as it is, with crusty bread.

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