Eggplant Casserole with Cabbage and Pepper
by Editorial Staff
A very tasty casserole with many different healthy vegetables.
Ingredients
- Eggplant – 3 pcs.
- Tomatoes – 6 pcs. middle
- Cabbage – half a cabbage
- Bulgarian pepper – 3 pcs.
- Onions – 2 pcs.
- Carrots – 1 pc. big
- Salt
- Pepper
- Sour cream – 150 g
- Eggs – 2 pcs.
- Smoked cheese – 200 g
- Tomato paste – 2 tbsp
- Greens
- Vegetable oil
- Flour – 2 tbsp + eggplant for breading
Directions
- Cut the cabbage and pepper into strips. Finely chop the onion, grate the carrots on a coarse grater.
- Cut the eggplants into slices, add salt, and let them stand for half an hour. Then we merge the juice, roll in flour (optional), and fry in oil. Saute the onions and carrots in butter, add cabbage and pepper to them, salt and pepper. Simmer to soften the cabbage and reduce its volume. Add tomato paste and simmer for another 5 minutes. Cut the tomatoes into slices. Eggs, sour cream, 2 tablespoon. tablespoons of flour, prepare the sauce, salt and pepper it, we can add your favorite spices.
- Putting together the casserole. Put a layer of eggplant on the bottom of a deep baking sheet. Put tomatoes on top.
- Then half of the cabbage with pepper and three-cheese on top. Pour half of the sauce over and add the eggplants again.
- Then we repeat everything: tomatoes, cabbage with peppers, cheese, and sauce. A little more cheese on top of the sauce. We put the eggplant casserole in an oven preheated to 200 degrees for 35-45 minutes until the cheese is browned on top.
- Sprinkle herbs over the casserole and let it cool slightly. Then cut the eggplant casserole into pieces.
- Ready-made eggplant casserole.
Bon Appetit!
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