This savory eggplant and mushroom bake is a hearty and flavorful dish that’s perfect for a family meal. It combines the rich flavors of eggplant, mushrooms, and cheese with a creamy egg mixture.
Ingredients:
- 1 eggplant, chopped
- 1 onion, chopped
- Vegetable oil
- 1 carrot, grated
- 250g raw champignons (mushrooms), sliced
- Salt, to taste
- Ground black pepper, to taste
- A bunch of green onions, chopped
- 3 chicken eggs
- 250ml milk
- 200g flour
- 200g hard cheese, grated
Directions:
- Prepare the Vegetables:
- Preheat the oven to 180°C (355°F).
- In a large frying pan, heat a little vegetable oil over medium heat.
- Add the chopped onion and sauté until translucent.
- Add the grated carrot and chopped eggplant, and continue to sauté until the vegetables begin to soften.
- Add the sliced champignons (mushrooms) and cook until they release their moisture and are tender.
- Season with salt and ground black pepper to taste.
- Stir in the chopped green onions and remove from heat.
- Prepare the Egg Mixture:
- In a large bowl, beat the 3 chicken eggs with a pinch of salt.
- Add the milk and mix well.
- Gradually add the flour, stirring until smooth and well combined.
- Assemble the Bake:
- Grease a baking dish with a little vegetable oil.
- Spread the sautéed vegetable mixture evenly in the dish.
- Pour the egg and milk mixture over the vegetables.
- Sprinkle the grated hard cheese evenly over the top.
- Bake:
- Bake in the preheated oven for 30 minutes, or until the top is golden brown and the bake is set.
- Serve:
- Let the bake cool slightly before serving.
- Slice and enjoy!
Serving Suggestions:
- Serve with a side salad or steamed vegetables for a complete meal.
- Pair with crusty bread or garlic bread.
Cooking Tips:
- Ensure the vegetables are evenly chopped for uniform cooking.
- Use a high-quality hard cheese for the best flavor.
Nutritional Benefits:
- Eggplant and mushrooms provide fiber and essential nutrients.
- Eggs and cheese add protein and calcium.
Dietary Information:
- This recipe contains dairy and eggs.
- To make it gluten-free, use a gluten-free flour blend.
Storage:
- Store 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 satisfying and flavorful dish that’s easy to make.
- The combination of vegetables, cheese, and a creamy egg mixture is both hearty and delicious.
- Perfect for a family meal or a special occasion.
Conclusion: This savory eggplant and mushroom bake is a delightful and nutritious dish that’s sure to become a favorite. With its rich flavors and creamy texture, it’s perfect for any meal. Enjoy this easy and delicious recipe with your loved ones!