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Egg and Vegetable Casserole Recipe
|Aubergine||1 Small, cut in slices (Eggplant)|
|Courgettes||3 Small, sliced (Zucchini)|
|Olive oil||4 Tablespoon|
|Garlic||1 Clove (5 gm), peeled, finely chopped|
|Onion||1 Large, peeled|
|Potatoes||3 Medium, semi boiled, peeled, and sliced|
|Carrots||2 , sliced|
|Ground black pepper||To Taste|
|Mixed herbs/1 heaped tsp dried herbs||1 Tablespoon|
Serving size: Complete recipe
Calories 1630 Calories from Fat 776
% Daily Value*
Total Fat 87 g134.5%
Saturated Fat 16.6 g83.2%
Trans Fat 0 g
Cholesterol 1057.4 mg
Sodium 925.1 mg38.5%
Total Carbohydrates 176 g58.7%
Dietary Fiber 37.6 g150.3%
Sugars 41.1 g
Protein 56 g112.2%
Vitamin A 457% Vitamin C 366.3%
Calcium 42.4% Iron 71.5%
*Based on a 2000 Calorie diet
Sprinkle with salt, and cover with a weighted plate.
Allow to stand for 1 hr., until moisture and bitterness is drawn out.
Pat each slice dry on both sides.
Grease a large earthenware baking dish.
Heat 1 tbsp olive oil in a large frying pan.
Gently saute garlic and onion until soft and golden.
Transfer to baking dish.
Place sliced semi-boiled potatoes on top of onions.
Season, and lightly sprinkle with herbs.
Pour another spoonful of olive oil into frying pan, and gently saute the carrot.
After a few minutes, again transfer to baking dish, and lay on top of potatoes.
Season, and do same with aubergines and finally courgettes.
Beat eggs, and pour over vegetable mixture.
Pour remaining olive oil over top.
Cover and bake in a moderate oven, 180°C/Gas Mark 4/350°F, for about 20-25 min until egg is set.
Serve immediately, cut into wedges, with sauce diable, French bread, and green salad.