This baked eggplant and vegetable casserole is a wonderful combination of roasted eggplant, carrots, mushrooms, and peppers, all layered with a savory batter and topped with a creamy sauce and cheese. It’s a nutritious and comforting dish that’s perfect for any meal. Whether you’re looking for a main course or a delicious side, this casserole is sure to impress.
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Preparation Time:
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
Ingredients:
- 3 eggs
- Salt
- Black pepper
- 1/2 cup milk
- 1/2 cup flour
- 1 teaspoon baking powder
- 1 eggplant
- Vegetable oil
- 1 carrot
- 200 grams mushrooms
- 1 pepper
- Chives
- 2 tablespoons yogurt
- 1 tablespoon mayonnaise
- 1 teaspoon ketchup
- 1 clove of garlic
- Dill
- 1 tomato
- 200 grams cheese
Instructions:
- Prepare the Batter:
- In a bowl, beat 3 eggs. Add a pinch of salt and black pepper.
- Add 1/2 cup of milk, 1/2 cup of flour, and 1 teaspoon of baking powder. Mix until smooth and set aside.
- Prepare the Vegetables:
- Slice 1 eggplant, 1 carrot, 200 grams of mushrooms, and 1 pepper into bite-sized pieces.
- Finely chop the chives and set aside.
- Cook the Vegetables:
- Heat vegetable oil in a skillet over medium heat. Add the eggplant and cook until slightly softened. Remove and set aside.
- In the same skillet, add more vegetable oil if needed, and sauté the carrot, mushrooms, and pepper until tender. Season with salt and black pepper to taste.
- Assemble the Casserole:
- Preheat your oven to 180°C (350°F).
- In a baking dish, layer the eggplant, followed by the cooked carrot, mushrooms, and pepper.
- Pour the prepared batter over the vegetables.
- Bake:
- Bake in the preheated oven for 40 minutes at 180°C (350°F).
- Prepare the Sauce:
- In a small bowl, combine 2 tablespoons of yogurt, 1 tablespoon of mayonnaise, 1 teaspoon of ketchup, and 1 minced clove of garlic. Mix well.
- Finely chop the dill and add it to the sauce.
- Top the Casserole:
- After the casserole has baked for 40 minutes, remove it from the oven.
- Spread the sauce evenly over the top.
- Slice 1 tomato and place the slices on top of the sauce.
- Sprinkle 200 grams of grated cheese over the top.
- Final Bake:
- Return the casserole to the oven and bake for an additional 10 minutes at 180°C (350°F), or until the cheese is melted and bubbly.
- Serve:
- Garnish with chopped chives.
- Serve hot and enjoy your meal!
Serving Suggestions:
- Serve with a fresh green salad for a balanced meal.
- Pair with a crusty bread to soak up the delicious sauce.
Cooking Tips:
- Ensure the vegetables are evenly cut for uniform cooking.
- Adjust the seasoning to your taste; you can add more herbs or spices as desired.
- For a richer flavor, let the casserole sit for a few minutes after baking to allow the flavors to meld together.
Nutritional Benefits:
- Eggplants are low in calories and high in fiber, promoting good digestion.
- Mushrooms are a great source of vitamins and antioxidants.
- Carrots provide beta-carotene, which is good for your eyesight.
Dietary Information:
- This dish is vegetarian.
- Can be made gluten-free by using gluten-free flour.
Why You’ll Love This Recipe:
- It’s a hearty and nutritious meal that’s perfect for dinner.
- Combines a variety of fresh vegetables with a creamy sauce and melted cheese.
- Easy to prepare and full of delicious flavors.
Conclusion:
Enjoy this delicious baked eggplant and vegetable casserole as a wholesome and satisfying meal. It’s perfect for any occasion and sure to impress your family and friends. Don’t forget to share your thoughts in the comments and let me know how you enjoyed this dish. Have fun cooking and enjoy your meal! Bon Appetit, friends!