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This baked eggplant casserole is a delicious and nutritious dish, perfect for a light lunch or dinner. With layers of eggplant, fresh vegetables, and cheese, it’s both satisfying and flavorful. This recipe is simple to follow, using basic ingredients you likely already have on hand. Plus, it’s vegetarian-friendly and makes a great side dish or main course.
Preparation Time:
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Ingredients:
2 eggplants, peeled and cut into strips
1 tsp salt
Water (to soak the eggplants)
1 onion, chopped
1 carrot, grated
1 pepper, chopped
Olive oil (for sautéing)
3 eggs
Salt and black pepper, to taste
250 ml milk (8.5 fl.oz)
200g flour (7 oz)
150g cheese, grated (5.3 oz)
Fresh parsley, chopped
Directions:
Prepare the Eggplants:
Peel and cut the eggplants into strips. Place the strips in a bowl of water, add 1 teaspoon of salt, and let them rest for 15-20 minutes. This helps to remove any bitterness.
After soaking, squeeze the eggplants gently to remove excess water.
Prepare the Vegetables:
In a frying pan, heat a little olive oil and sauté the chopped onion until translucent.
Add the grated carrot and chopped pepper, cooking for another 3-5 minutes until the vegetables are soft. Set aside.
Make the Batter:
In a separate bowl, beat 3 eggs, adding salt and black pepper to taste.
Gradually add 250 ml of milk and 200g of flour, whisking until smooth.
Assemble the Casserole:
Preheat your oven to 180°C (360°F).
Lightly grease a baking dish with olive oil.
Layer the eggplant strips at the bottom of the dish, followed by the sautéed vegetables. Pour the egg mixture over the top, making sure it’s evenly spread.
Bake:
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