Nut casserole with carrots and eggplant

Description

Nutritious, quick, tasty casserole. The recipe i_lara casserole with zucchini, replaced by eggplant.

Ingredients

Eggplant

1.5 cup
Carrots

0.5 cup
Onion

1 piece
Garlic

1 tooth
Walnuts

1 cup
Cheese

100 g
Chicken egg

1 piece
Vegetable oil

1 Tbsp
Bread crumbs

3 Tbsp
Spices

Cooking

[url]http://i-lara.livejournal.com/121993.html#cutid1[/url] eggplant Grate on a coarse grater,sprinkle with salt,leave for 20 mins.

Grate the carrots.

Chop the onion and garlic.Heat in a pan with vegetable oil and lightly browned the onions with the garlic.

Coarsely chop the walnuts and pistachios,

mix with onion and garlic.

Add the carrots and aubergine(zucchini) (after pressing out the liquid).

Nutty mass.

Grated cheese, breadcrumbs, thyme leaves, red pepper.

Beat with a fork egg, added milk. Mix well, season with salt and spices.

Heat the oven to 180 degrees. Distribute the resulting mass on ceramic moulds or put in ovenproof form and bake until tender about 30 – 40 minutes.

[b]the words of the author. [/b] If you want the crust soft casseroles pleasantly crackled for 5-7 minutes to finish mix grated cheese with breadcrumbs, sprinkle on the casserole and leave for a while in the oven, so the cheese melted and the top is flushed. For crisp (optional): approximately 20 g of cheese to grate about 1 1/2 tablespoons breadcrumbs Replaced the breadcrumbs with sesame seeds.The top was decorated with soft cream cheese Almet.

[img]http://s48.radikal.ru/i122/0906/87/127e5ab0bc46.jpg[/img]

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