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
-
20 minMain dishgigli with sundried tomatoes, tastytom vine tomatoes, fresh grilled-vegetable mix, green olives with garlic, traditional olive oil, Tuscan carré,pasta with grilled vegetables
-
20 minMain dishentrecotes (à la minute), arugula, lamb's lettuce, vine tomatoes, herbal dressing, butter or margarine, Red Pesto, baguette,spring salad with sirloin steak
-
30 minMain dishcrumbly potato, pumpkin, milk, mustard, soft goat cheese, flour, egg, bread-crumbs, sunflower oil, Spinach, lamb's lettuce,pumpkin stew with spinach and crispy goat's cheese
-
25 minMain dishpandan rice, zucchini, yellow bell pepper, sunflower oil, chicken fillet strips, Thai green curry paste, lentils, creamy coconut milk,Thai lentil chicken curry
Nutrition
465Calories
Sodium15% DV350mg
Fat62% DV40g
Protein20% DV10g
Carbs4% DV13g
Fiber24% DV6g
Loved it