Vegetable casserole in a pot
4 servings
60 minutes
Vegetable casserole in a pot is a classic dish of Russian cuisine, infused with the spirit of home comfort and warmth. Its roots go back to the traditions of cooking casseroles in clay pots, which preserve the natural taste and juiciness of the ingredients. Pieces of eggplant, mushrooms, and tomatoes, gently infused with garlic aroma, are sautéed to golden softness. The egg-and-cheese filling gives the dish a creamy texture and an appetizing golden crust. Sour cream adds a slight tanginess, while herbs complete the picture of freshness. This dish is perfect for cozy family dinners or festive gatherings when you want to enjoy the rich flavor of vegetables and cheese sauce sealed in the clay walls of the pot.
1
All vegetables and mushrooms should be diced, and the garlic should be pressed. Other vegetables can be added if desired.
- Eggplants: 2 pieces
- Mushrooms: 400 g
- Tomatoes: 3 pieces
- Garlic: 1 clove
2
Prepare the filling. Beat the eggs, combine them with grated hard cheese and soft cheese, add sour cream and spices. You can also chop herbs into it.
- Chicken egg: 4 pieces
- Philadelphia cheese: 200 g
- Hard cheese: 200 g
- Sour cream 42%: 270 g
- Salt: to taste
- Ground black pepper: to taste
- Green: to taste
3
Fry the mushrooms with vegetables in vegetable oil until almost cooked and place them in portioned pots or one large pot. Pour the filling evenly and bake in the oven at 180 degrees until a golden crust forms on top. Serve in pots or on a plate, garnished with herbs and vegetables.
- Vegetable oil: to taste
- Mushrooms: 400 g
- Eggplants: 2 pieces
- Tomatoes: 3 pieces
- Green: to taste