Abkhazian vegetable casserole
6 servings
60 minutes
Abkhaz-style vegetable casserole is a bright, juicy dish that combines the traditions of Russian and Caucasian cuisine. The casserole is based on tender layers of potatoes, zucchini, eggplants, and tomatoes soaked in aromatic adjika and mayonnaise. Grated cheese adds a creamy texture while eggs provide density for a rich flavor. The casserole is slowly cooked at low temperature to retain the juiciness of the vegetables. This dish is perfect for both festive tables and cozy family dinners. The finished casserole delights with a harmony of flavors: the spiciness of adjika, the softness of vegetables, and the stretchiness of cheese create a rich gastronomic experience. It is served hot with fresh herbs that highlight the freshness of the ingredients.
1
Grease the baking tray with sunflower oil. All vegetables should be sliced into thin rounds.
2
First, layer the potatoes on the baking sheet. Salt to taste. Place a drop of mayonnaise on each slice.
- Potato: 3 pieces
- Mayonnaise: to taste
3
Next, we evenly layer the zucchini. We also drizzle some mayonnaise on top. Then we do the same with the eggplant as the third layer.
- Zucchini: 2 pieces
- Mayonnaise: to taste
- Eggplants: 2 pieces
- Mayonnaise: to taste
4
In a separate bowl, mix adjika with sunflower oil, stir, and evenly pour over the vegetables on the baking sheet. Evenly sprinkle with half of the chopped greens.
- Adjika: 1 tablespoon
- Green: 1 bunch
5
In the fourth layer, we place tomatoes. Sprinkle with grated cheese and remaining herbs.
- Tomatoes: 3 pieces
- Cheese: 300 g
- Green: 1 bunch
6
In a bowl, mix the eggs with a small amount of adjika. Pour it on top like a glaze so that the eggs evenly fill the space between the vegetables.
- Chicken egg: 4 pieces
- Adjika: 1 tablespoon
7
Bake at 130 degrees for one hour