This Baked Eggplant and Vegetable Casserole is a delightful and hearty dish that combines the richness of eggplant with a medley of colorful vegetables, creamy cheese, and a flavorful egg mixture. Perfect for a family dinner or a special occasion, this casserole is both satisfying and nutritious.
Preparation Time
- Preparation Time: 20 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour
Ingredients
- 3 eggs
- Dill, chopped
- 60 ml milk
- 1 eggplant
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 1 tomato, chopped
- Salt, to taste
- Black pepper, to taste
- Dried basil, to taste
- 3 tsp tomato paste
- Vegetable oil
- 200 grams mozzarella cheese, shredded
- Mozzarella cheese balls
- 2 tablespoons sour cream
- 1 tablespoon mayonnaise
- 1 cucumber, diced
- Lemon juice, to taste
Directions
- Preheat your oven to 180°C (350°F).
- Prepare the eggplant: Slice the eggplant, sprinkle with salt, and let it sit in cold water for 10 minutes. Drain and pat dry.
- Sauté the vegetables:
- In a skillet, heat some vegetable oil and sauté the chopped onion until translucent.
- Add minced garlic and cook for another minute.
- Add the chopped red and yellow peppers and cook until they start to soften.
- Add the chopped tomato, salt, black pepper, dried basil, and tomato paste. Cook for a few more minutes.
- Prepare the egg mixture: In a bowl, whisk together 3 eggs, dill, and 60 ml of milk. Season with salt and black pepper.
- Assemble the casserole:
- In a baking dish, layer the eggplant slices, then pour over the vegetable mixture.
- Top with shredded mozzarella cheese and mozzarella cheese balls.
- Pour the egg mixture over the top.
- Bake the casserole: Bake in the preheated oven for 30 minutes until golden and set.
- Prepare the cucumber sauce: While the dish is baking, prepare a simple sauce by mixing 2 tablespoons of sour cream, 1 tablespoon of mayonnaise, diced cucumber, and a squeeze of lemon juice.
- Serve: Once the dish is done, let it cool slightly before serving with the cucumber sauce.
Serving Suggestions
- Serve this casserole with a side of fresh green salad.
- It pairs well with crusty bread or garlic bread.
- Enjoy it as a main course for lunch or dinner.
Cooking Tips
- Ensure the eggplant is well-drained and patted dry to avoid excess moisture in the casserole.
- For added flavor, you can sprinkle some grated Parmesan cheese on top before baking.
- Adjust the seasoning to your taste preferences.
Nutritional Benefits
- Eggplant is low in calories and rich in fiber, vitamins, and minerals.
- The dish includes a variety of vegetables, providing essential nutrients and antioxidants.
- Eggs and cheese add protein, making this casserole a well-rounded meal.
Dietary Information
- Vegetarian
- Can be made gluten-free by ensuring all ingredients are gluten-free
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 180°C (350°F) until warmed through.
Why You’ll Love This Recipe
- This casserole is a perfect blend of textures and flavors, from the creamy egg mixture to the savory vegetables and melted cheese.
- It is a great way to enjoy a variety of vegetables in a single dish.
- Easy to prepare and bake, it is ideal for both everyday meals and special occasions.
Conclusion
Enjoy this Baked Eggplant and Vegetable Casserole as a delicious and nutritious addition to your recipe collection. With its hearty layers of eggplant, colorful vegetables, and cheesy goodness, it’s sure to become a family favorite. Serve it with a refreshing cucumber sauce for a delightful contrast in flavors and textures.