Eggplant Quiche

Fans of all kinds of vegetable pies and casseroles will definitely like eggplant quiche. True, it can be called a swarm only conditionally, since there is no dough in it, instead of it, the basis of the pie is a layer of eggplant.

Cook: 40 minutes

Servings: 8

Ingredients

Directions

Send canned tomatoes to the pan, pour in vegetable oil.
Season with salt and season with your favorite spices. Also, if desired, add 1 teaspoon to them. sugar to smooth out the acid.
Mash the tomatoes with a spatula and stir fry until thickened. Wash the eggplants, cut off the tails, and carefully prick with a fork. Boil the eggplants in lightly salted water for about 5-10 minutes (cooking time depends on the size).
Cut the boiled eggplants into 2 halves, transfer to a baking sheet. Cover with another baking sheet on top and set some kind of weight (this must be done to compress the pulp). Leave in this position for 10 minutes. Drain the separated liquid.
Grease a ceramic dish with a diameter of 26 cm with butter. Layout the eggplants in a dense layer, forming the bottom and sides of the future quiche.
Cut the bell peppers of different colors into small cubes. Cut a small onion into half rings. Chop fresh dill as well. Suluguni grate on a coarse grater.
Collect the eggplant quiche. Put the tomato sauce on the eggplants, sprinkle with dill. Grate 1-2 cloves of garlic on top. Spread out a thin layer of cheese.
Next, add a serving of bell peppers, onions, and sausages. Season with your favorite spices again, if desired. Repeat layers of cheese, vegetables, and sausage. Thus, fill out the form.
Sprinkle the top of the quiche with grated Parmesan. Add a couple of small hot peppers if desired. Top the quiche with heavy cream. Bake the eggplant quiche preheated to 160-170 degrees for about 35-40 minutes.
The eggplant quiche is ready.

Bon Appetit!

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