Vegetable casserole with eggplant

Vegetable casserole with eggplant

Category: Vegetable dishes

Ingredients
onion	1 head
sunflower oil	1 tbsp. l.
Sweet pepper	1 PC
rice	1 tbsp. l.
a tomato	1 PC.
eggplant	1 PC.
red and black pepper, salt	taste
egg	1 PC.
sour cream or cottage cheese, you can add grated cheese	1-2 tbsp. l.

Cooking method

• Once upon a time, in the 80s, eggplant seeds appeared in our village. Mom, of course, bought them, planted and raised them. But they didn't know what to do with them. And here, in the magazine "Krestyanka" or "Rabotnitsa", for the prescription of the years, you can’t remember, they found a recipe for a Bulgarian casserole with eggplant. Since then, this casserole has not left our table in season, but with the advent of the freezer in winter.
• For starters, I present the recipe in the form in which we saw it, literally, from our notebook.
• Finely chop 1 head of onion and stew in 1 tbsp. a spoonful of vegetable oil. Add bell pepper cut into rings and 1 tbsp. a spoonful of rice. Simmer for a few minutes, add sliced ​​tomato, red and black pepper, salt. Put out 5-10 minutes and set aside.
• Eggplant cut into thin slices, pre-soaked for 2 hours in cold, salted water, fry in oil until a crust forms.
• Place the eggplant and vegetable mixture in a bowl, alternating layers, so that the top layer is the mixture. Pour in a little water or broth and bake in the oven until the rice is cooked. When the rice is cooked, prepare a filling of 1 egg and sour cream or cottage cheese. Pour over the dish and bake until golden brown.
• Bon Appetit!

The dish is designed for

depends on the amount of food taken.

Time for preparing:

30-40 minutes

Cooking program:

oven, multicooker, airfryer, microwave

National cuisine

Bulgarian

Note

All this was so until I began to buy assistants for myself I reduced the fable to disgrace
First, eggplants are now such that they do not have to be soaked.
Secondly, if I used to fry the eggplants in a pan a little, constantly adding oil, because they absorbed it like a sponge, I could not leave them, now ... I put all the eggplants in a slow cooker at once, add a little oil and on the "baking" program I fry them quietly, slowly, while I chop all the other vegetables.
I put the eggplants in the dish and in their place, in the above order, I put everything for the vegetable mixture. Due to the fact that everything is cooked in a slow cooker, the juice from vegetables does not evaporate and I do not need to add water or broth. The photo shows that there is enough liquid.

Thirdly, I have not stacked everything in layers for a long time, but simply mix and put in a dish, in which I will bring everything to its logical conclusion.

Fourthly, I do the filling as I want. I can mix the egg with sour cream, mayonnaise, cottage cheese, add mustard, cheese from this dish only benefits and does not become boring. I can bake in an aerogrill, slow cooker. I see no reason to drive the oven because of this.
Fifthly, I take more products and the proportions may vary depending on what is currently at home. I really love the variety of colors, so I try to keep the peppers green, red, yellow
I no longer cut vegetables finely. Not because of laziness, not at all. I just began to believe that in larger pieces, the taste of each product separately is better preserved and revealed.
And now, the most important thing: I specially cooked more before baking and then put some in the freezer.Now, in winter, at any time, I just have to get a bag, defrost it, make a filling and bake. A fragrant, tasty and completely inexpensive dish (because the vegetables are seasonal and their own) is ready to please homemade ones.

This dish is especially welcome on the festive table. Light, aromatic, pleasant to the eye, bliss of taste.

Oh, how I love it all. Very well written and clear. Thanks for the recipe. I will definitely take it into service. Is the mixture frozen raw or after frying in a multit?

After stir-frying. It cools down, I put it in bags in portions, squeeze out the air and into the freezer. So any guests are not scary, you can easily and quickly treat yourself to delicious food.

Now it remains to remember to do this in the fall. Bookmarked the recipe

Well, yes, winter vegetables will not be the same.

Thank you very much for the recipe, I really love baked vegetables, especially with eggplant, they give a very spicy taste to the dish.

What is most interesting, this casserole can be made for every taste: if you want more roasted vegetables, please don't, you can just stew it. And oil, using a multicooker, just a little bit can be added when frying the eggplant. Diet dish: D almost.