Aubergine casserole
Cooking time:
2 hours
Active time:
30 minutes
Complexity:
Easy
This dish takes a long time to prepare, but it is eaten somehow very quickly. But taste! In general, if you love eggplant, the work is worth it.
5
Recipe "Eggplant casserole"
Ingredients, serves 8
Eggplants
600 g
Potatoes
1 kg
Tomato
3 pcs.
Garlic - 1 clove
Dried basil
Black pepper
Salt
to taste
Cream or sour cream + water 100g
200ml or 100g
Cheese "Russian"
200 g
Step 1/3
Cut the eggplants into rounds without peeling, salt, fry on both sides.
Step 2/3
Peel the potatoes, cut very thinly. Put in a deep baking sheet in layers: eggplants, potatoes, tomato mugs. Layers with potatoes can be smeared with sour cream, then you need to add a little water, or you can just add cream. In the first case, it will turn out sharper, and in the second - more tender, in general, for your taste.
Step 3/3
Remember to squeeze out the garlic wedge and sprinkle the tomatoes with basil. Cover the baking sheet with foil and simmer in the oven at 180 C for an hour and a half, check the readiness with a toothpick, it should easily go through all the layers, the main thing is that the potatoes become soft. Remove the foil, sprinkle the eggplant with grated Russian cheese and return to the oven for 5 minutes, increase the temperature to 220 C.
Ingredients, serves 8
Eggplants
600 g
Potatoes
1 kg
Tomato
3 pcs.
Garlic - 1 clove
Dried basil
Black pepper
Salt
to taste
Cream or sour cream + water 100g
200ml or 100g
Cheese "Russian"
200 g
Nutritional value per 100 g
Calories
139 kcal
Proteins
6 g
Fats
7 g
Carbohydrates
13 g
Saturated fat
4 g
Dietary fiber
3 g
Added sugar
0 g