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Eggplant Casserole (Kukuye Bademjan)

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4 medium egg plants
1/3 cup margarine
2 tsp. salt
1 tsp. pepper
1/2 tsp. garlic
3 tbsp. lemon juice
4 egg whites
4 egg yolks
2 tbsp. margarine

Serves: 4 people

Peel egg plants. Cut them lengthwise and rinse them. Drain the water well and sate them in a fry pan, in the margarine until golden brown. Let cool. Put the egg plants in a bowl and mash them well. (I use a simple potato masher.)

Beat the egg whites well, until foamy. Fold in egg yokes. Fold this mixture into the mashed egg plants. Melt the 2 tbsp. margarine in a 9" casserole or cake pan. Pour the egg plant mixture in the pan and bake it at 350 degrees for about 45 min. or until done. The top gets a nice brown color when done.

Serve it topped with a dollop of plain yogurt.
~As a variation grate some sharp cheddar cheese and add to egg plant mixture before poring into the pan and baking. (This is very good!)


Calphalon One Infused Anodized Fry Pan (purchase at Chefs Catalog) I use this pan for a lot of frying. I love the Calphalon pans. The special thing about the Infused pans are they can also be put in the oven and used with the broiler. Wonderful!

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