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Smoky Eggplant and Egg Bake finished dish

Smoky Eggplant and Egg Bake

Recipe card for Smoky Eggplant and Egg Bake.
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Course: Breakfast
Ingredients Method

Ingredients
  

Ingredients
  • 2 eggplants, sliced into rounds
  • Smoked paprika, to taste
  • Dried garlic, to taste
  • Ground black pepper, to taste
  • 1 onion, chopped
  • 2 carrots, grated
  • 1 bell pepper, sliced
  • 150 g cherry tomatoes, halved
  • 4 chicken eggs
  • 200 ml cream
  • 1 small cup of flour about 100 g
  • Dill, chopped
  • Parsley, chopped
  • 70 grams of cheese, grated

Method
 

Preparation
  1. Preheat Oven and Prepare Vegetables: Preheat your oven to 200°C (390°F).
  2. In a large bowl, mix the sliced eggplants with smoked paprika, dried garlic, and black pepper.
  3. Layer the Vegetables: In a greased baking dish, layer the seasoned eggplant rounds, followed by chopped onions, grated carrots, and sliced bell peppers.
  4. Prepare the Egg Mixture: In a separate bowl, whisk together the eggs, cream, and flour until smooth. Season with salt and more black pepper to taste.
  5. Assemble the Bake: Pour the egg mixture over the layered vegetables in the baking dish. Ensure it seeps into the layers evenly.
  6. Sprinkle the halved cherry tomatoes, chopped dill, and parsley over the top.
  7. Bake: Sprinkle grated cheese over everything.
  8. Bake in the preheated oven for 35-40 minutes, or until the eggplant is tender and the top is golden brown.
  9. Serve: Let the dish cool slightly before serving to allow the flavors to meld together beautifully.

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