Description
Juicy vegetable casserole with colorful layers serve as an excellent garnish, may be used as a main dish. The amount of ingredients are approximate. You can slightly change the proportions to your liking.
Ingredients
-
Sour cream
2 ст. л.
-
Tomato
250 г
-
Onion
1 шт
-
Cheese
50-100 г
-
Chicken egg
1 шт
-
Potatoes
200 г
-
Beans
75 г
-
Zucchini
200 г
-
Eggplant
400 г
-
Vegetable oil
-
Spices
-
Parsley
-
Garlic
1-2 зуб.
Cooking
Eggplant wash, soak a towel, cut into slices 1 cm thick, RUB with coarse salt and put in a bowl for 15 minutes to bitter.
Clean and chop potatoes in cubes, and then together with frozen beans, boil in salted water 10 minutes. After you take out with a slotted spoon and allow to cool, reserve the water for the zucchini.
Cut the zucchini cubes.
Wash off the salt from the eggplants, dry them with a napkin, dip them in flour and fry on both sides in vegetable oil. Remove the browned pieces from the pan and lay on paper towel to glass oil.
Cut onions and tomatoes cubes.
The water out of the potatoes put the zucchini and leave to stew for 10-15 minutes.
At this time in vegetable oil fry the onion with the tomatoes. Salt, pepper.
Take out the courgettes, mix with the potatoes and beans, cool. To the vegetables add the raw egg, grated cheese, salt and pepper to taste. Stir.
In form (I have a frying pan with detachable handle) spread the future layers of the casserole. First tightly lay eggplant, then the tomatoes with the onion, sprinkle with herbs and crushed garlic, spread with mayonnaise or sour cream.
Top layer - boiled vegetables.
Bake in a preheated 200-220 degree oven for 35-40 minutes. Take out of the oven, allow to slightly cool.
Overturn on a dish. Casserole is delicious both hot and cold. Bon appetit! Meat lovers can as one of the layers add fried minced meat :-) as the basis of this recipe used the recipe for Eggplant cake author Mano.
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