Vegetable
Description
The recipe won't take much time. This dish is made from several types of vegetables, hence its name—"Vegetable Eden." Essentially, it's a vegetable casserole that turns out juicy, healthy, and very tasty. The casserole can be served as a main dish or alongside meat (for those who are very hungry). It can be enjoyed with tea or coffee.
Instructions
- 1
Step 1
Cut the eggplant into small cubes and lightly sprinkle with salt.
- 2
Step 2
Peel the onion and carrot, and remove the core and seeds from the pepper. Grate the carrot on a grater, dice the pepper and tomatoes, and finely chop the onion into small cubes.
- 3
Step 3
And fry all these vegetables in vegetable oil for about 7 minutes.
- 4
Step 4
Rinse eggplant pieces under running water and squeeze dry. Add diced zucchini, then spread one-third of the mixture into a baking dish.
- 5
Step 5
On top of the eggplants and zucchini, place a third of the vegetables from the skillet. Sprinkle with salt and Provence herbs.
- 6
Step 6
Layer the vegetables, don't forget to salt and sprinkle with herbs.
- 7
Step 7
Cover the pan with foil, place in a preheated oven at 180 degrees for about 35-40 minutes.
- 8
Step 8
In a small bowl, mix the eggs with mayonnaise.
- 9
Step 9
Remove the pan with vegetables from the oven, take off the foil, and pour the egg mixture over the vegetables.
- 10
Step 10
Sprinkle with grated cheese and return to the oven for 15–20 minutes, until the cheese topping is golden brown.
- 11
Step 11
This is the beautiful casserole you'll end up with!