7/8/13

Eggplant and Tomato Casserole: Giveaway for Nile Style Cookbook by Amy Riolo



Remember last week I wrote about taking photographs for the 2nd edition of Nile Style by Amy Riolo?

Well, today I'm going to share one recipe from the book and give you a chance to win your own copy. In fact, Hippocrene Books are giving 3 Mango & Tomato readers their own copies! This week I'll choose two people to win the book and next week I'll share one more recipe from Nile Style and host another giveaway.

Nile Style is divided into three sections {Ancient Festivals, Significant Ceremonies, and Modern Celebrations} and contains recipes for Jewish holidays, Ramadan and Eid dshes, Mother's day, Valentine's day, New Year, and also includes Nile-Style street food.

As reference, Amy has included in the book sections on where to buy unusual ingredients and where to dine if you are visiting Egypt.


Eggplant & Tomato Casserole
Serves 4

Ingredients
1 tablespoon expeller pressed corn oil, plus extra for frying
1 small yellow onion, diced
6 large garlic cloves, minced
3 cups strained chopped tomatoes
1 teaspoon ground coriander
1 teaspoon ground cumin
salt to taste
freshly ground black pepper to taste
1 large eggplant, sliced into 1/4-inch-thick slices
1 cup grated cheddar or mozzarella cheese (optional)  



Directions

Preheat oven to 350 degrees F. Heat 1 tablespoon corn oil in a large saucepan over medium heat. Add onion and cook, uncovered, until transluscent, about 3 to 5 minutes. Add garlic and cook until golden. Add tomatoes, coriander, cumin, and some salt and pepper to taste and stir. Bring mixture to a boil, cover, and reduce heat to medium-low. Simmer for 20 minutes or until thickened.




Meanwhile, prepare the eggplant by heating 1 inch of corn oil in a large wide skillet over medium-high heat. When the oil is hot, add eggplant slices and fry until soft and lightly golden on both sides, approximately 5 minutes. Remove from oil with a slotted spoon and drain on a plate or a cookie sheet lined with paper towels. {OOPS! I completely forgot to drain my eggplant!! That must have been the reason my dish was oily.}



To assemble the casserole, pour one-third of the tomato sauce on the bottom of a 9- or 10-inch round or oval baking dish. Top with a layer of eggplant (using half of the eggplant). Pour half of the remaining sauce over the eggplant and continue layering with the rest of eggplant and covering with a final layer of sauce. Sprinkle cheese on top, if using. Bake the eggplant casserole, uncovered 20 to 30 minutes, until the top is bubbly and a crust begins to form around the edges. 


How gorgeous does this look?



The dish was flavorful, easy to make and great for leftovers. I would encourage you to bump up the amount of spices for a stronger flavor.

For a chance to win a copy of Nile Style, leave a comment letting me know if you've ever tried Egyptian food or have traveled to Egypt. I will choose two winners Monday, July 15th. You have to have a legal US address to win.

And the winners are comment #10 and comment #11 (when you count from oldest to newest). Congratulations!!!

11 comments:

Rhea Yablon Kennedy said...

This looks delish! This could be the perfect recipe for the first eggplant out of my garden this season. I'm impressed that Amy's book has so many vegetarian recipes.

aparnakris said...

I have not tried Egyptian food yet, but would love to try the "Nile Style Street food"!

tio2girl said...

I have never tried Egyptian food nor have I traveled to Egypt, but my household is a fan of Middle Eastern food and always up for a culinary adventure!

wp.bazil said...

I haven't yet cooked Egyptian food, but we love the other Middle Eastern I've been experimenting with. Your photos make me want to try it!

ELPA said...

To get less oily eggplants, you can "sweat" them with salt or bake them in the oven after spraying them with oil rather than frying.

ELPA said...

No food, no travels, just advice:)

LA2MQ said...

Just getting into eggplant so I'm excited to try this. I've never had Egyptian food, but I'm open to all kinds of food (as long as it's tasty).

Emily R. said...

Never cooked Egyptian OR gone to Egypt, but after seeing this dish, I'd definitely be interested!

Emily Randall said...

Haven't been to Egypt yet and not sure if I've had Egyptian food. I've certainly had other types of Middle Eastern food though!
You should plug this cook book with the belly dance community because they are very interested in Egyptian culture!

Anna said...

I have yet to try Egyptian cuisine and haven't been to Egypt. I know I'm getting a copy of the book as your sister, but would love an extra to give as a gift :)

AnnaZed said...

I have never tried food that was specifically Egyptian though I have had a lot of Middle Eastern food. I love the look of this eggplant dish and I'm going to make it!

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