Eggplant Casserole with Eggs and Feta Cheese (Bulgarian Recipe)

A wonderful dish of Bulgarian cuisine is bryndza and eggplant casserole with tomatoes and onions. The vegetables are lightly fried and then baked in an omelet mixture.

Ingredients

Directions

Prepare food.
Peel the eggplants cut them into cubes.
Preheat a frying pan, pour in vegetable oil (about 2 tablespoons). Place prepared eggplants
and lightly fry them in vegetable oil. Fry over medium heat, stirring occasionally, for 4-5 minutes.
Wash the tomatoes, cut into cubes.
Peel the onion, wash, chop finely.
Separately in vegetable oil (2 tablespoons) and wheat flour, fry finely chopped onions.
Wash the parsley and chop finely. Grate cheese or mash with a fork. Put eggplants, tomatoes, finely chopped parsley, black pepper, salt, grated cheese into a frying pan with onions.
Mix everything.
Put the eggplants with feta cheese and tomatoes into a mold.
Beat eggs with milk.
Then pour them over the vegetables with feta cheese.
Preheat oven 180-190 ° C. Cook the eggplant casserole in the oven for 30 minutes.
Eggplant casserole with eggs and feta cheese is ready.

Enjoy your meal!

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Eggplant Casserole with Eggs and Feta Cheese (Bulgarian Recipe)

Ingredients

Directions

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