Casserole with eggplant, tomato and pepper
4 servings
40 minutes
Casserole with eggplants, tomatoes, and peppers is a true embodiment of Mediterranean cuisine. The dish originates from Greece, where fresh vegetables, herbs, and rich aromas form the basis of gastronomic culture. Eggplants, soft and juicy, pair wonderfully with the sweet-sour notes of tomatoes and sweet peppers. The casserole gains tenderness from a milk-egg mixture that soaks the vegetables, creating a light creamy texture. Baked to a golden crust, it emits an appetizing aroma; cheese can be added for extra zest if desired. It is served as a standalone dish or accompanied by a side dish. This is an ideal choice for those who appreciate the combination of healthiness, simplicity in preparation, and rich flavor.
1
Chop the onion and carrot, sauté in oil.
- Onion: 1 piece
- Carrot: 1 piece
- Vegetable oil: 50 ml
2
Add diced eggplants to the frying. When they brown, add diced tomatoes, bell peppers, herbs, salt, pepper and simmer for 10-15 minutes.
- Eggplant: 2 pieces
- Tomatoes: 2 pieces
- Red sweet pepper: 1 piece
- Fresh herbs: 1 bunch
- Salt: to taste
- Ground black pepper: to taste
3
Break eggs into a bowl, add milk, mix, and pour this mixture over the eggplants.
- Chicken egg: 3 pieces
- Milk: 150 ml
4
Place the dish with eggplants in the oven at medium heat (180 degrees) for 15-20 minutes until the mixture is baked to a golden crust.
5
Serve the casserole with any side dish (mashed potatoes, pasta) or as a standalone dish. Optionally, you can sprinkle cheese on top.
