Vegetable Casserole with Eggplants, Bell Peppers, Beets, and Tomatoes
Main Dishes • Greek
Description
You can sprinkle grated cheese on top if desired, but it's delicious without it.
Ingredients
- Eggplants 2 pieces
- Potatoes 4 pieces
- Zucchini 3 pieces
- Carrots 2 pieces
- Tomatoes 4 pieces
- Beetroot 1 piece
- Chicken Eggs 5 pieces
- Milk 5 fl oz
- Bell Peppers 2 pieces
- Salt to taste
- Ground Black Pepper to taste
- Herbs to taste
- Garlic 3 cloves
- Vegetable Oil 5 tablespoons
- Cheese 5 oz
Step-by-Step Guide
Step 1
Slice the eggplants and zucchini lengthwise into not very thin slices. Salt them and let them sit until they release juice. Then, squeeze out some liquid.
Step 2
Peel the potatoes, beetroot, and carrots, and slice them thinly using a vegetable peeler.
Step 3
Cut the tomatoes into rings. Slice the bell peppers into thick strips.
Step 4
In a small bowl, mix part of the oil with finely chopped garlic.
Step 5
Grease a baking dish with oil. Layer the vegetables in a circle, starting from the edges. Sprinkle with salt, pepper, and the garlic oil mixture on top.
Step 6
Whisk the eggs with the milk. Pour the egg mixture over the casserole.
Step 7
Bake at 180-390°F for 45-60 minutes (check for doneness by piercing the potatoes and beetroot with a knife).
Step 8
Sprinkle with your favorite herbs on top.
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