This delightful Stuffed Eggplants with Vegetables and Cheese recipe is a perfect blend of hearty vegetables and rich cheese, all baked to perfection in tender eggplant boats. It’s a colorful and flavorful dish that can serve as a main course or a hearty side, ideal for a family dinner or a gathering with friends. The combination of spices adds a warm, aromatic touch, making this dish truly irresistible.
Preparation Time:
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Servings: 4 servings
Ingredients:
For the Casserole:
- 2 zucchini
- Salt
- 1 large potato
- 3 tablespoons semolina
- 50 ml (1/4 cup) milk
- Parsley, chopped
- Dill, chopped
- 50-60g Parmesan cheese, grated
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 2 eggs
- 70g (1/2 cup) flour
- 1 teaspoon baking powder
- 1 red pepper, diced
For the Sauce:
- 2 tablespoons Greek yogurt or sour cream
- 2 cucumbers, grated
- 3 olives, chopped
- 1 garlic clove, minced
Directions:
- Prepare the Vegetables:
- Grate the zucchini and sprinkle with salt. Let it steep for 10 minutes, then squeeze out the excess water.
- Grate the potato and squeeze out the excess water.
- Prepare the Casserole Mixture:
- In a large bowl, combine the grated zucchini and potato.
- Add the semolina and milk, and stir to combine.
- Chop parsley and dill, and add to the mixture.
- Grate the Parmesan cheese and add it to the bowl.
- Season with salt and black pepper to taste.
- Add 2 tablespoons of olive oil and stir.
- Beat the eggs and add them to the mixture.
- Add the flour and baking powder, and stir until well combined.
- Dice the red pepper and add it to the mixture.
- Bake the Casserole:
- Preheat the oven to 180°C (350°F).
- Grease a casserole dish with olive oil.
- Pour the mixture into the dish and spread it out evenly.
- Bake in the oven for 20 minutes, or until golden brown and cooked through.
- Prepare the Sauce:
- In a bowl, combine the Greek yogurt or sour cream.
- Grate the cucumbers and chop the olives, then add them to the bowl.
- Mince the garlic and add it to the mixture.
- Mix well.
- Serve:
- Serve the baked zucchini and potato casserole warm, with a side of the Greek yogurt sauce.
Serving Suggestions:
- Garnish with additional fresh herbs like parsley or dill.
- Serve with a light side salad for a complete meal.
Cooking Tips:
- Make sure to squeeze out as much water as possible from the zucchini and potatoes to prevent the casserole from becoming too soggy.
- Adjust the seasoning according to your taste preference.
Nutritional Benefits:
- Zucchini and Potatoes: Provide vitamins, minerals, and fiber.
- Eggs and Parmesan Cheese: Add protein and healthy fats.
- Greek Yogurt: Offers probiotics and additional protein.
Dietary Information:
- Vegetarian: This recipe is vegetarian.
- Gluten-Free Option: Use gluten-free flour and semolina to make this recipe gluten-free.
Storage Tips:
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in a skillet or oven to maintain crispiness.
Why You’ll Love This Recipe:
- Healthy and Nutritious: Packed with vegetables, protein, and healthy fats.
- Easy to Make: Simple ingredients and straightforward steps.
- Delicious and Satisfying: A flavorful and comforting meal.
- Versatile: Perfect for lunch, dinner, or as a side dish.
Conclusion: This Stuffed Eggplants with Vegetables and Cheese is a nutritious and delicious meal that is easy to prepare. Enjoy the blend of fresh vegetables, herbs, and cheese, paired with a refreshing yogurt sauce. Give it a try and enjoy the wholesome goodness of this delightful dish! Bon appétit! 🌿🧀🍆
Frequently Asked Questions:
1. Can I make this dish vegan?
- Yes, you can substitute the eggs with a flax egg and use vegan cheese and yogurt.
2. Can I use other vegetables?
- Absolutely! Feel free to add or substitute other vegetables like spinach, mushrooms, or bell peppers.
3. How do I prevent the casserole from being too watery?
- Make sure to squeeze out as much water as possible from the zucchini and potatoes before mixing.
4. Can I prepare this dish in advance?
- Yes, you can prepare the mixture ahead of time and bake it when ready to serve.
5. What type of cheese works best?
- Parmesan and mozzarella work well, but you can use any cheese that melts nicely.
6. Can I freeze the leftovers?
- Yes, you can freeze the baked casserole. Reheat it in the oven for the best texture.
7. How do I know when the casserole is done?
- The casserole should be golden brown on top and set in the middle.
8. Can I use sweet potatoes instead of regular potatoes?
- Yes, sweet potatoes can be a delicious alternative.
9. What can I serve with this dish?
- Serve with a side salad, crusty bread, or a light soup.
10. Can I add meat to this recipe?
- Yes, cooked ground meat or shredded chicken can be added to the mixture for a non-vegetarian option.