Filter
Reset
Sort ByRelevance
Monmedel
Casserole eggplant
Italian oven dish with eggplant, celery and winter carrot.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ° C.
-
Cut the aubergines into thin slices and brush them with oil. Cover a baking sheet with parchment paper, place the eggplant on it and bake for about 10 minutes in the oven.
-
In the meantime, cut the onion and cut the celery and winter carrots fine.
-
Heat the rest of the oil in a pan and fry the celery, winter carrots and onion over medium heat for 10 minutes until done. Stir occasionally.
-
Add the tomato cubes. Fill the can half with water and add it. Let the sauce cook gently for 15 minutes.
-
Puree with the hand blender. Add the basil leaves. Put a layer of tomato sauce in the oven dish.
-
Place a layer of eggplant slices on top and sprinkle with cheese. Repeat until the aubergine is finished and finish with tomato sauce and cheese.
-
Spread the butter over it and put the aubergine dish in the oven for about 20 minutes.
Blogs that might be interesting
-
30 minMain dishyellow rice, fresh mint, olive oil, chorizo, onion, peeled tomatoes, broad beans, coalfish fillet,Spanish bean dish with fish -
55 minMain dishbechamel, milk, onion, Red pepper, smoked bacon cubes, leeks, smoked sausage, potato slices,leek dish with artisan smoked sausage -
30 minMain dishWhite bread, salmon, salmon fillet, flour, protein, mild olive oil, thyme, dill, butter, shallot, thyme, laurel leaf, tomato paste, dry white wine, fish stock, cooking cream, pink peppercorns, black peppercorns,breaded salmon with pepper sauce -
75 minMain dishdough for savory pie, pointed pepper, salad onion, fresh flat parsley, fresh chives, cattle salami, medium sized egg, semi-skimmed milk, grated,spring quiche with salami, pointed pepper and herbs
Nutrition
465Calories
Sodium15% DV350mg
Fat62% DV40g
Protein20% DV10g
Carbs4% DV13g
Fiber24% DV6g
Loved it
more