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Vegetable and Eggplant Casserole with Creamy Garlic Sauce

This Vegetable and Eggplant Casserole with Creamy Garlic Sauce is a comforting, hearty dish that combines a rich blend of vegetables, eggs, and a creamy garlic sauce for a satisfying meal. It features tender eggplant, mushrooms, carrots, and peppers, all baked with a creamy, egg-based filling and topped with cheese for a melty, golden finish. The added yogurt and mayonnaise in the sauce give it a tangy, creamy texture, while fresh herbs like dill and parsley elevate the dish’s flavor. Perfect for a family dinner, this casserole is a great way to incorporate more vegetables into your diet in a delicious and filling way. Read on for the detailed steps to make this savory and nutritious casserole, along with tips for storage, nutritional information, and frequently asked questions.

Full Recipe:
Ingredients
For the Casserole:
4 large eggs
100 ml cream (heavy cream or double cream)
3 tbsp flour
Dill, finely chopped (to taste)
Parsley, finely chopped (to taste)
1 eggplant, sliced
Salt, to taste
Dried garlic, to taste
Paprika, to taste
Olive oil, for frying
1 onion, diced
1 clove garlic, minced
1 carrot, grated or finely chopped
1 bell pepper, diced
200 grams mushrooms, sliced
1 tomato, diced
100 grams cheese (cheddar, mozzarella, or your favorite cheese), grated
For the Creamy Garlic Sauce:
2 tbsp yogurt (Greek yogurt is preferred for thickness)
1 tbsp mayonnaise
1 clove garlic, minced
1/2 pickled cucumber, finely chopped
Steps to Make It
Step 1: Prepare the Vegetables
Start by preparing all the vegetables. Slice the eggplant into rounds or cubes, depending on your preference. Place them on a paper towel and sprinkle with a little salt to draw out excess moisture. Let them sit for 10-15 minutes, then pat them dry.
Dice the onion and garlic. Grate the carrot and dice the bell pepper and tomato. Slice the mushrooms into thin pieces.
Step 2: Cook the Vegetables
Heat a little olive oil in a large skillet over medium heat. Add the onion and garlic, cooking until soft and fragrant, about 3-4 minutes.
Add the carrot, bell pepper, and mushrooms to the skillet. Stir occasionally and cook until the vegetables begin to soften and the mushrooms release their moisture, about 5-7 minutes.
Add the eggplant and continue to cook until it begins to soften, about 10-12 minutes. Season the vegetables with salt, dried garlic, and paprika to taste. Finally, add the tomato and cook for another 2-3 minutes until the tomato softens. Remove from heat and set aside.
Step 3: Make the Creamy Garlic Sauce
In a small bowl, whisk together the yogurt, mayonnaise, and minced garlic. Add the pickled cucumber for an extra burst of tangy flavor.
Mix well until the sauce is smooth and creamy. Taste and adjust the seasoning with salt or a pinch of dried garlic, if desired.
Step 4: Prepare the Egg Mixture
In a large mixing bowl, crack the 4 eggs and whisk them together with the 100 ml cream and 3 tbsp flour. Season the mixture with a pinch of salt, paprika, and chopped dill and parsley. The flour helps thicken the mixture and gives it a creamy consistency once baked.
Step 5: Assemble the Casserole
Preheat your oven to 180°C (350°F).
In a greased casserole dish, layer the cooked vegetable mixture. Spread it evenly across the bottom of the dish.
Pour the egg mixture over the vegetables, ensuring everything is well coated.
Sprinkle the grated cheese evenly over the top of the casserole.
Place the casserole in the oven and bake for 30-35 minutes or until the eggs are set and the top is golden and bubbly.
Step 6: Serve and Enjoy
Once the casserole is done baking, remove it from the oven and let it cool for a few minutes before serving.
Serve with a dollop of the creamy garlic sauce on the side or drizzled over the top for extra flavor.
Nutrition Facts (Per Serving)
This recipe serves about 4 people. The approximate nutritional information per serving is as follows:
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