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Egg And Vegetable Casserole

Flavor.of.Europe's picture
Ingredients
  Aubergine 1 Small, cut in slices (Eggplant)
  Courgettes 3 Small, sliced (Zucchini)
  Olive oil 4 Tablespoon
  Garlic 1 Clove (5 gm), peeled, finely chopped
  Onion 1 Large, peeled
  Potatoes 3 Medium, semi boiled, peeled, and sliced
  Carrots 2 , sliced
  Eggs 5
  Salt To Taste
  Ground black pepper To Taste
  Mixed herbs/1 heaped tsp dried herbs 1 Tablespoon
Directions

Place aubergine and courgette slices in a colander.
Sprinkle with salt, and cover with a weighted plate.
Allow to stand for 1 hr., until moisture and bitterness is drawn out.
Pat each slice dry on both sides.
Grease a large earthenware baking dish.
Heat 1 tbsp olive oil in a large frying pan.
Gently saute garlic and onion until soft and golden.
Transfer to baking dish.
Place sliced semi-boiled potatoes on top of onions.
Season, and lightly sprinkle with herbs.
Pour another spoonful of olive oil into frying pan, and gently saute the carrot.
After a few minutes, again transfer to baking dish, and lay on top of potatoes.
Season, and do same with aubergines and finally courgettes.
Beat eggs, and pour over vegetable mixture.
Pour remaining olive oil over top.
Cover and bake in a moderate oven, 180°C/Gas Mark 4/350°F, for about 20-25 min until egg is set.
Serve immediately, cut into wedges, with sauce diable, French bread, and green salad.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable

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