Salad and vegetable recipes

Eggplant casserole. Murcian Moxil

Eggplant casserole. Murcian Moxil


  • Easy
  • 60 minutes
  • For 4 people
  • 2.3 € / person
  • 289kcal per 100g.

How to make an eggplant casserole.

With today’s recipe we go to Murcia. A region with a gastronomy that we already know and that provides us with dishes that we have cooked at home for the blog,

You can enjoy the Pan de Calatrava , the pestiños with honey or the Murcian or wet salad . But in a few months we will be completing with Murcian recipes that I like so much.

This aubergine casserole is a recipe with a medieval origin, and a characteristic name, moxil . This word comes from Arabic, whose voice ” musha ” refers to a filling of various things.

We will find aubergines throughout the year, although from the end of summer you will start to find them more frequently and especially at a better price.

The most common in Spain is the purple, pear-shaped, but in reality there are different varieties, although more rare and exclusive. Originally they were white, and with the passage of time and the hand of man, they have evolved.

This Murcian moxil is a delicious recipe available to everyone, cheap, simple and that you can cook at any time of the year, in summer or winter.

It is timeless and fits great on any date. It is also a good option to take a tupper to work, to the beach or to a picnic .

Eggplants. Preparation of the cake base

  1. Peel the onion and cut it into “brunoise”.
  2. We wash the eggplants and dice them, discarding the ends.
  3. In a frying pan with extra virgin olive oil, fry the onion over medium heat.
  4. Then add the eggplant, mix, cover the pan and cook for 20 minutes over medium heat.
  5. Once the time has passed, we pass to a casserole suitable for the oven and let cool.

Preparation of the eggplant casserole

  1. Add the dressing to taste: salt, black pepper and oregano.
  2. Add the breadcrumbs, and mix everything.
  3. We beat the eggs, pour them into the casserole and mix again.
  4. We preheat the oven to 180º C.
  5. We place the cheese slices, so that we cover the entire surface. As a final touch, sprinkle with rosemary honey.
  6. Bake 20-25 minutes at 180º C in the central tray of the oven.
  7. Remember that each oven is a world, it is advisable to look towards the end of the baking as it goes, when the cheese begins to bubble and brown the surface, we will have it ready.

Remove from the oven, leave to warm and the Murcian moxil would be ready to enjoy on the table.

Be sure to see all the photos of the step by step of this recipe for moxil or eggplant casserole .

Tips for a Murcian eggplant casserole

  • In the original recipe we use rosemary honey, more frequent in the East and South of Spain.
  • If you cannot get it you can use another honey, but keep in mind that it is not too aromatic, since it will change the traditional flavor of the recipe.
  • Each oven is a world, so keep an eye on the cooking process, taking care not to rush it too much and singe the surface too much.
  • If you see that it begins to burn, put an aluminum foil, to avoid spoiling the eggplant casserole.
  • If you have kids at home, this recipe is a good way to consume vegetables without knowing it.
  • With the melted cheese and the sweet touch of honey, they are sure to eat a good portion without protesting.  

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