Aubergine Casserole

I love the fresh flavours of this aubergine (brinjal / eggplant) casserole.  It is packed with flavours to tickle your taste-buds and is a good accompaniment to any meal; it is exceptionally yummy with lamb and chicken.

Aubergine Casserole



30ml olive oil
2 large aubergines cut into large chunks
5ml dried oregano
Salt and ground black pepper
1 small red onion peeled and finely chopped
2 garlic cloves peeled and finely sliced
50ml fresh flat leaf parsley finely chopped
30ml capers
30ml herb vinegar
5 large tomatoes roughly chopped
10ml parsley chopped
30ml flaked almonds lightly toasted


  1. Heat the olive oil in a large pan and add the aubergine chunks and oregano, season with a little salt and pepper and toss around so the aubergine is evenly coated with the oil and cook on a high heat for 5 minutes, giving the pan a shake every now and then. (Depending on the size of your pan you may need to cook the aubergine in batches.)
  2. Add the onion, garlic and parsley and cook for a further 2 minutes. Add a little more oil to the pan if you feel it’s getting too dry.
  3. Add the capers and drizzle over the herb vinegar.
  4. When all the vinegar has evaporated, add the tomatoes and simmer for 15 minutes or until tender. Season if you need to with more salt and pepper and a little more vinegar. Drizzle with some good olive oil and serve sprinkled with the parsley and almonds.


 Submitted by:  Mandy Frielinghaus, Mauritius


20 thoughts on “Aubergine Casserole

  1. I have an aubergine in the fridge waiting to be cooked and this could be a good idea instead of making pasta sauce: I have all the ingredients… yummy! 😛

  2. Pingback: Early Autumn Fruit Salad « the Culinary Taste

  3. Mandy, the aubergine dish was nice. I thought the capers and vinegar were tasty in it. I agree with Rita and you that it would be a great pasta sauce. I also thought it would go nice with some basmati rice on the side.

  4. Yes, aubergines go well with everything. I usually make pasta sauce with them and it’s delicious, believe me! I could post it, too, who knows…

  5. I have been thinking of a recipe that is vegetarian to go on the table with my lamb curry when my friends arrive next week. While I was prowling around your blog I found this aubergine recipe which gave me an idea. By rights aubergines should be hard to find in the UK at this time of year but the supermarket had some along with some Okra so I am going to get my thinking cap on and try to come up with something splendid.

    • Aubergines and okra sound like a great combination. I hope you will share your splendid recipe with us. On a side note, here in Mauritius they call Okra Lady Fingers and our neighbour had a crop growing in his open plot last year – they grow extremely well here. The locals often make a simple dish of frying chopped okra with onions, garlic, sometimes fresh tomatoes and chilli. Looking forward to hearing about your dinner and dishes with your friends next week. 🙂

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