Eggplant and Nut Bake

Eggplant and Nut Bake Recipe - Authentic Italian Dish

Region / culture: Italy | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Eggplant and Nut Bake is a delicious and hearty vegetarian dish that is perfect for a cozy family dinner or a special gathering with friends. This recipe combines the rich flavors of eggplant, brown rice, pinto beans, and walnuts, all baked together in a creamy cheese sauce. It's a comforting and satisfying meal that is sure to please even the pickiest eaters.

History

The origins of Eggplant and Nut Bake are not entirely clear, but it is believed to have Mediterranean roots. Eggplant, also known as aubergine, is a staple in Mediterranean cuisine and is often used in vegetarian dishes. The addition of nuts adds a crunchy texture and nutty flavor to the dish, making it a unique and delicious combination.

Ingredients

1 to 2 small eggplants, sliced thin
1 tsp salt
1 tbsp vegetable oil
1 large onion, chopped
1 clove garlic, chopped
3 cup cooked brown rice
2 cup spaghetti sauce
1 16 oz (454 g) can pinto beans, drained
1 green pepper, chopped
0.5 cup walnuts, chopped
2 to 4 tbsp dry red wine
0.5 tsp ground cinnamon
2 tbsp butter or margarine
0.25 cup all-purpose flour
2 cup milk
0.25 tsp nutmeg
1 cup grated parmesan cheese, divided
2 eggs
vegetable cooking spray

How to prepare

Sprinkle salt over eggplant slices and let them stand.
Meanwhile, heat oil in a large skillet and cook onion and garlic over moderate heat until they just begin to color.
Add rice, spaghetti sauce, pinto beans, green pepper, walnuts, wine, and cinnamon. Heat through and keep on low heat.
Melt butter in a small saucepan.
Stir in flour and when smooth, gradually add milk.
Stir over moderate heat until the mixture thickens and comes to a boil, about 5 to 10 minutes.
When thick, add nutmeg and remove from heat. Stir in 0.67 cup of cheese.
Let the sauce cool for 5 minutes.
Beat eggs lightly and beat in a little of the cheese sauce to temper. Slowly beat the eggs into the remaining sauce with a fork.
To assemble the casserole, spray the bottom of a 9x13 inch pan with vegetable cooking spray.
Layer one third of the eggplant in overlapping slices.
Spread half of the bean/rice filling over the eggplant.
Cover with another layer of eggplant, bean/rice filling, and the remaining eggplant.
Pour the sauce over all and sprinkle with the remaining 0.33 cup of cheese.
Bake for 1 hour until done.

Variations

For a vegan version, omit the cheese sauce and use a dairy-free alternative.
Add other vegetables such as zucchini, mushrooms, or spinach for added flavor and nutrition.
Use different types of beans such as black beans or chickpeas for variety.

Cooking Tips & Tricks

Be sure to slice the eggplant thinly and evenly to ensure even cooking.

- Salting the eggplant slices helps to draw out excess moisture and bitterness, resulting in a more flavorful dish.

- Be sure to cook the onion and garlic until they are just beginning to caramelize to bring out their natural sweetness.

- Tempering the eggs with a little bit of the cheese sauce before adding them to the rest of the sauce helps to prevent curdling.

- Be sure to let the casserole cool for a few minutes before serving to allow the flavors to meld together.

Serving Suggestions

Eggplant and Nut Bake can be served as a main dish with a side salad or steamed vegetables. It can also be served as a side dish alongside grilled chicken or fish.

Cooking Techniques

Be sure to cook the onion and garlic until they are fragrant and beginning to caramelize for maximum flavor.

- Layering the eggplant and bean/rice filling helps to distribute the flavors evenly throughout the dish.

- Baking the casserole for an hour allows the flavors to meld together and the cheese sauce to thicken.

Ingredient Substitutions

You can use any type of rice in place of brown rice.

- Substitute other types of beans such as black beans or chickpeas for pinto beans.

- Use any type of nuts in place of walnuts, such as almonds or pecans.

Make Ahead Tips

Eggplant and Nut Bake can be assembled ahead of time and refrigerated until ready to bake. Simply cover the casserole dish with foil and store in the refrigerator for up to 24 hours before baking.

Presentation Ideas

Serve Eggplant and Nut Bake in individual ramekins for a more elegant presentation. Garnish with fresh herbs such as parsley or basil for a pop of color.

Pairing Recommendations

Eggplant and Nut Bake pairs well with a crisp white wine such as Sauvignon Blanc or a light red wine such as Pinot Noir. It also pairs well with a side salad or steamed vegetables.

Storage and Reheating Instructions

Leftover Eggplant and Nut Bake can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in a preheated oven at 350°F for 15-20 minutes or until heated through.

Nutrition Information

Calories per serving

Each serving of Eggplant and Nut Bake contains approximately 350 calories.

Carbohydrates

Each serving of Eggplant and Nut Bake contains approximately 35 grams of carbohydrates.

Fats

Each serving of Eggplant and Nut Bake contains approximately 15 grams of fat.

Proteins

Each serving of Eggplant and Nut Bake contains approximately 12 grams of protein.

Vitamins and minerals

Eggplant is a good source of vitamins and minerals, including vitamin C, vitamin K, and potassium. The walnuts in this dish also provide a good source of omega-3 fatty acids.

Alergens

This recipe contains dairy (milk, cheese) and nuts (walnuts). It may not be suitable for those with dairy or nut allergies.

Summary

Eggplant and Nut Bake is a nutritious and satisfying dish that is rich in carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals, making it a well-rounded meal option.

Summary

Eggplant and Nut Bake is a delicious and nutritious vegetarian dish that is perfect for a cozy family dinner or a special gathering with friends. With its rich flavors and hearty ingredients, it's sure to become a new favorite in your recipe repertoire. Enjoy!

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, the sun shining brightly through my kitchen window as I rummaged through an old recipe box that had been passed down to me from my own grandmother. As I flipped through the yellowed index cards and faded newspaper clippings, my eyes landed on a recipe card titled "Eggplant and Nut Bake."

My curiosity was piqued. I had never heard of such a dish before, but the ingredients listed - eggplant, walnuts, breadcrumbs, and a blend of herbs and spices - sounded intriguing. I could almost taste the savory flavors just from reading the recipe. Without hesitation, I decided to try my hand at making it.

As I gathered the ingredients and started preparing the dish, memories flooded back to me of all the recipes I had learned over the years. From my mother's simple but delicious meatloaf to my Aunt Martha's famous apple pie, each recipe held a special place in my heart. And now, this Eggplant and Nut Bake would join the ranks of my culinary repertoire.

I remembered the first time I learned to cook, standing on a stool next to my mother as she showed me how to knead bread dough. I was just a young girl then, but I was determined to master the art of cooking. Over the years, I honed my skills, experimenting with new ingredients and techniques, always eager to learn more.

One of my favorite memories was the summer I spent with my Aunt Martha in the countryside. She taught me how to forage for wild herbs and berries, and we spent hours in the kitchen together, creating delicious meals from the bounty of the land. It was during that summer that I learned the importance of using fresh, seasonal ingredients in cooking.

As I sliced the eggplant and toasted the walnuts, the kitchen filled with a tantalizing aroma that brought back memories of family gatherings and holiday feasts. I could hear the chatter of loved ones and the clinking of glasses as we shared meals around the dining table, each dish prepared with love and care.

The Eggplant and Nut Bake took shape before my eyes, the vibrant colors and rich textures blending together in perfect harmony. I knew it would be a hit with my family, a new favorite to add to our collection of beloved recipes.

When the dish was finally ready, I couldn't wait to taste it. The first bite was a revelation - the creamy eggplant, crunchy walnuts, and savory spices danced on my tongue, creating a symphony of flavors that delighted my senses. I savored each mouthful, grateful for the recipe that had brought such joy to my kitchen.

As I sat at the table, surrounded by my loved ones, I realized that cooking was more than just following a recipe - it was a way to connect with my heritage, to honor the traditions passed down through generations. Each dish I made was a testament to the love and care that had gone into creating it, a legacy that would endure long after I was gone.

And so, as I put away the recipe card for Eggplant and Nut Bake, I knew that it would remain a cherished part of my culinary journey. It was a reminder of the countless hours spent in the kitchen, the laughter shared with family and friends, and the joy of creating something delicious from scratch.

I may have learned this recipe from a simple index card in an old recipe box, but to me, it was so much more than just a list of ingredients and instructions. It was a connection to my past, a celebration of my present, and a promise for the future. And for that, I will always be grateful.