This Baked Eggplant and Vegetable Casserole is a delightful, hearty dish perfect for a satisfying meal. Packed with flavorful vegetables and topped with melted cheese, it’s sure to become a family favorite.
Ingredients:
- 2 eggplants
- 1 teaspoon salt
- 1 onion
- Olive oil
- 1 green sweet pepper
- 3 cloves of garlic
- 1 tomato
- Black pepper, to taste
- 1 tablespoon tomato paste
- Fresh basil, chopped
- Paprika
- 100 grams cheese, grated
Directions:
- Prep the Eggplants:
- Cut the eggplants into cubes and place them in a bowl. Fill the bowl with water to soak the eggplant cubes; this helps remove any bitterness.
- Sauté the Vegetables:
- Finely chop the onion and heat some olive oil in a large skillet over medium heat. Add the chopped onion and fry for about 2 minutes.
- Dice the green sweet pepper and add it to the skillet with the onion. Continue to fry for an additional 2 minutes.
- Finely chop the garlic cloves and add them to the skillet, frying them with the other vegetables.
- Dice the tomato and add it to the skillet. Cook for another 2 minutes, stirring occasionally.
- Cook the Eggplant:
- Drain the eggplant cubes and add them to the skillet. Season with salt and black pepper. Cook for about 10 minutes, stirring occasionally, until the eggplant is tender.
- Stir in the tomato paste, chopped basil, and a sprinkle of paprika. Mix well and cook for an additional 3 minutes to meld the flavors.
- Bake the Casserole:
- Preheat your oven to 200°C (400°F).
- Transfer the vegetable mixture to a baking dish. Spread the mixture evenly across the dish.
- Grate the cheese and sprinkle it generously over the top of the vegetables.
- Place the baking dish in the preheated oven and bake for 10 minutes, or until the cheese is melted and bubbly.
Serving Suggestions:
- Serve this casserole as a main dish with a side of crusty bread or a fresh green salad.
- It can also be served as a side dish alongside grilled meats or fish.
Cooking Tips:
- For extra flavor, you can add other herbs such as thyme or oregano.
- If you prefer a spicier dish, add a pinch of red pepper flakes along with the paprika.
Nutritional Benefits:
- Eggplants are low in calories and high in fiber, providing essential nutrients like vitamins B1 and B6, and potassium.
- The dish is rich in antioxidants from the fresh vegetables and herbs.
Dietary Information:
- This recipe is vegetarian.
- For a vegan version, use a plant-based cheese alternative.
Storage:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave before serving.
Why You’ll Love This Recipe:
- It’s a healthy and flavorful way to enjoy a variety of vegetables.
- The combination of sautéed vegetables and melted cheese is incredibly satisfying.
- It’s easy to make and perfect for meal prep.
Conclusion:
This Baked Eggplant and Vegetable Casserole is a delicious and nutritious dish that’s perfect for any occasion. With its rich flavors and comforting texture, it’s sure to become a favorite in your household. Enjoy this tasty casserole with your family and friends! Bon appétit!