Casserole with eggplant and rice
Description
The recipe won’t take much time. You can make an eggplant-and-rice casserole for a family lunch or dinner. The dish is filling and very tasty, and it’s easy to prepare. If you like, add browned ground meat—it will be even more nourishing. You can eat the casserole warm or cooled. It’s also convenient to take to work or a picnic as a snack. Save this recipe. Serve warm or chilled. Goes perfectly with tea.
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Rinse the rice and boil it in salted water for 10 minutes. Then tip it into a colander so all the water drains off.
- 3
Step 3
Cut the eggplant into cubes and fry until tender. A couple of minutes before they’re done, add the minced garlic.
- 4
Step 4
For the custard, whisk the eggs with milk. Add grated cheese (set a little aside for the top), salt, and ground pepper to taste.
- 5
Step 5
Combine the eggplant, rice, and egg–milk mixture. Mix, then transfer to an ovenproof dish greased with oil. You can sprinkle the bottom and sides with breadcrumbs.
- 6
Step 6
Spread the sliced tomatoes evenly on top and sprinkle everything with the remaining cheese. Bake in the oven at 180°C for about 30 minutes.
- 7
Step 7
The eggplant-and-rice casserole is ready. Cut it into portions and serve.