Vegetable Casserole with Cheese
Ingredients
2 servings
- Eggplants 2-3
- Bell peppers 2
- Onion 1
- Garlic 2-3 cloves
- Tomatoes 1-2
- Basil 1 sprig
- Emmental cheese 50 g
- Olive oil 3-4 tbsp
- Salt, ground black pepper to taste
- Toasted bread for serving, optional
Step-by-step recipe
Preparing the vegetables
Prepare the vegetables: wash the young vegetables, remove the seeds and stems from the peppers, and peel the onions.
Bake and peel the eggplants. Pierce each eggplant through, brush it with olive oil, and bake in an oven preheated to 200°C or in a microwave until the skin wrinkles.
This is the principle behind imam bayildi and other eggplant dishes, mostly appetizers. Let them cool a little, remove the wrinkled skin from the baked eggplants, and cut the flesh into large pieces or tear it with your fingers.
Bake and peel the peppers. Bake the peppers in the same oven until soft and the outer skin, which is like a film, comes away. Let them cool a little, remove the skin as thoroughly as you can, and cut the peppers into large pieces.
Fry the onion. Slice the peeled onion into thin rounds and fry in olive oil over medium heat until golden. You should end up with fried onion rings.
Cut the tomatoes and garlic. Cut the tomatoes into large slices or wedges, removing the seeds. Peel the garlic and chop it fairly finely with a knife.
Assembling the casserole
Layer the vegetables. In a heatproof dish, either one wide dish or several small ramekins, place the fried onion rings, arrange all the sliced tomatoes over them, and salt lightly.
Sprinkle with the chopped garlic and arrange the coarsely cut baked, peeled peppers on top.
Add the eggplant pieces, and salt and pepper to taste. Lightly press the vegetables down in the ramekins and level the surface.
Sprinkle with cheese. Grate the Emmental on a coarse grater and sprinkle it thickly over the vegetables, leaving no gaps.
Baking
Bake the vegetable casserole in an oven preheated to 200°C. The vegetables are already nearly cooked, so go by the cheese crust. As soon as the cheese melts and starts to brown, the casserole is done. The total baking time is about 20 mins.
The cheese crust should be fairly thick, which is important.
Serving
Serve the vegetable casserole hot, in portions. You can put the vegetables on plates and be sure to add a few green basil leaves.
Baked vegetables make a great appetizer. I recommend making toasted bread to go with them.
Calories and macros
475 kcal
Serving ≈ 510 g
- Protein13 g12% of kcal
- Fat33 g67% of kcal
- Carbs23 g21% of kcal
100 g94 kcalProtein 2.6 gFat 6.6 gCarbs 4.6 g
Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.